Archive for the ‘FREE HUCKLEBERRY RECIPES!’ Category

The Huckleberry Book — Cake Recipe

Huckleberries are wrapped in secrecy and hidden in the wilderness, and only come out every other year.  Or, huckleberries are everywhere in abundance always, and anyone can find them whenever they please.

Huckleberries are sweet.  Huckleberries are sour.  Huckleberries are woman’s work, or a job for a man.  Huckleberries are bigger in the shade, or sometimes bigger in the sun; huckleberries are easier to pick with rakes, but should only be picked by hand.

Huckleberries are really blueberries … no! nothing like blueberries.  Huckleberries are worth risking your life for — or one good reason for living …

The Huckleberry BookPretty much describes people’s thoughts about huckleberries!  By the way, this excerpt is the beginning paragraph in one of the most popular huckleberry book:  The Huckleberry Book by ‘Asta Bowen.

We had the privileged of meeting ‘Asta a few summers ago when she came through north central Idaho to continue her new research for an updated version of The Huckleberry Book.   Interesting lady — a school teacher from Montana who has written books on the wolves as well as huckleberries.

The Huckleberry Book is not just your typical book about huckleberries!  ‘Asta entertains us with wonderful stories about huckleberries, huckleberry hunting and picking, huckleberries and bears, and a listing of home style recipes.

I’d like to share one of her unique huckleberry cake recipes from the book (page 84):

Carrie's Cake


  • 4 c. huckleberries
  • 3 oz. pkg. Jello
  • 1 c. sugar
  • 3 c. miniature marshmallows
  • 1 pkg. yellow cake mix


  1. Grease a 9 x 13 pan.
  2. Spread berries on bottom of pan.
  3. Sprinkle with sugar and Jello.
  4. Top with the marshmallows.
  5. Prepare cake mix according to package directions. Spread batter over berries.
  6. Bake in 350 degree over 50-55 minutes.
  7. Cool 5 minutes and then turn upside down onto platter.
  8. Serve with whipped cream or Cool Whip
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Sounds yummy!!  If you are using frozen huckleberries, you  might want to either add thickener to the berries to make sure it is not too runny!


Raspberry Huckleberry Cream Cheese Coffee Cake

In early November, we were in southern Idaho visiting with family when we found a free magazine called Edible Idaho South — Celebrating the food culture in Southern Idaho .

It is an interesting magazine with lots of recipes and food stories.  One one of the last pages, I found an wonderful recipe that I would like to share today!

Raspberry Huckleberry Cream Cheese Coffee Cake

Raspberry Huckleberry Cream Cheese Coffee Cake


  • For Cake
  • 2 eggs
  • 2 cups sour cream
  • 8 oz. butter
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 3 cups flour
  • For Cream Cheese Filling
  • 8 oz. cream cheese, room temperature
  • 3 eggs
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • For Crumb Topping
  • 1 1/4 cups flour
  • 1/2 cup sugar
  • 4 oz. butter, chilled
  • 1/2 cup raspberries
  • 1/2 cup huckleberries


  1. Preheat oven to 350 degrees. Butter and flour two 8 inch cake pans and line with paper
  2. To Make Cakes: In a small bowl, whisk eggs and cream together -- set aside. In a separate bowl, ream butter, baking powder and salt on low speed for about 2-3 minutes or until softened. Add sugar and increase speed to medium for 3-4 minutes until batter is light and fluffy -- scrapping down the sides of he bowl as needed. Reduce speed to low and in three additions alternate adding the remaining dry and wet ingredients -- mixing until just combined. Transfer batter to baking pans and spread the mixture evenly in both pans.
  3. For Cream Cheese Filling: Beat cream cheese on medium speed until light and fluffy -- about 5 minutes -- scraping down the sides of the bowl frequently. Add the eggs, one at a time, making sure each egg is fully incorporated after each addition. Add the sugar and cornstarch and mix until ingredients are combined -- about 1 minute. Divide the cream cheese filling between the two cake pans spreading filling with the back of a spoon evenly over the cake batter. Sprinkle the raspberries and huckleberries over the cream cheese filling.
  4. For Crumb Topping: Combine he flour and sugar in a bowl. Cut the butter into 1/4 inch pieces and drop them into the bowl of dry ingredients. Using your fingers, work the butter into the flour until the mixture is coarse and crumbly. Sprinkle the crumb evenly over berries between the two pans.
  5. Bake cakes until set, about 45 minutes to an hour. Let cakes cool completely before unmolding.


Photo courtesy of Stacey Cakes

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Huckleberry Cream Pie

Looking for that easy to make Huckleberry Cream Pie — the one to die for?

Well, we have it here!!  And I, personally, have made it several times and it has always been a hit.

Huckleberry Cream Pie


  • 1 large package Instant Vanilla Pudding
  • 1 cup milk
  • 1 cup sour cream
  • 1 small container of cool whip
  • 1 16 oz. jar of huckleberry pie filling


  1. Combine the first four ingredients above (not the pie filling).
  2. Once they are mixed well, fold in the pie filling.
  3. Spoon into a crust of your choice.
  4. Refrigerate until ready to serve.
  5. Refrigerate any leftovers - if there are any!!
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HB pie filling


To help you out, here is where you can purchase the Huckleberry Pie    Filling:

      Wild Mountain Berries’ Huckleberry Pie Filling



Huckleberries on the Coast

“There is no shortage of huckleberry products out there …” writes Linda Stansberry in the North Coast Journal from California.

Linda talks about the many different huckleberry products she has tasted:

I have encountered huckleberry candy and huckleberry barbecue sauce, and last week I drank some huckleberry tea. They’re all disappointing. Nothing matches the taste of an actual, freshly picked huckleberry. These tiny blue-black orbs take forever to ripen, but they have a unique tangy-sweet flavor that makes them perfect for pies and other pastries.

NOTE:  If you are looking for huckleberry products, check out these two websites:

HB Pancake syrup section

She also talks about her picking experience with a Huckleberry Rake:

To my great surprise, the harvester was a success! The claw slid neatly along the branches of the bush and popped the berries off one by one, leaving most of the leaves. Within in an hour I had come close to filling my little plastic container. Granted, the harvester didn’t distinguish from the ripe, the almost ripe and the green, and there were still plenty of leaves and pine needles in my bounty, but I was impressed!

Her story is enjoyable …. and if you can’t find anything else of interest, make sure to check out her Huckleberry-Apple Pie Recipe!!

Enjoy the full article!…. And save me a piece of her pie!!


Huckleberries in Michigan

Here in the upper Rocky Mountain region, huckleberries are famous — but sometimes we forget that huckleberries grow in other parts of the country.  Maybe they are not the same huckleberries that are grown in Idaho and Montana, but huckleberries all the same.

So for our upper midwest friends and readers, I found an article focusing on huckleberries in Michigan.

Listed in this article is the following information:

  • History of huckleberries in Michigan
  • Habitat where huckleberries in Michigan grow
  • Huckleberry pie recipe
  • Pictures of huckleberries in Michigan

Check out the article here (sorry, web guidelines from this site does not allow me to post any of the article here):

Michigan huckleberries: small berries, big local history


Huckleberry Bundt Cake


And, if you are looking for more huckleberry recipes, I ran across a great Pinterest Board with lots of huckleberry recipes.

The Huckleberry board includes recipes for pies, cakes, buckles, cobbler,  muffins, crisp, scones, bars & cookies, tarts, pudding, ice cream, cheesecake, drinks, jam ….. and on and on … 85 pins in all.  She also features a few of our recipes and our huckleberry rakes!

Thanks Mary Gates for the wonderful board!

Check it out here:  Huckleberry/recipes



Huckleberry Mead Recipes

With huckleberry season upon some of us, recipes are starting to circulate around the internet.

Found two Huckleberry Mead recipes that looked interesting!!  Should you try either of these recipes, makes sure to share how the Mead turns out!

Wine Casks & Bottle

Wild Huckleberry Mead

Shared by Tom Schwarting

Recipe type: Other
Batch Size: 5 Gallons
Starting Gravity:
Finishing Gravity:
Time in Boil: 20 Minutes
Primary Fermentation: 2 weeks
Secondary Fermentation: 6 weeks


  • 15# honey
  • 1# frozen wild mountain huckleberries from a local fruit stand
  • 2 packages champaign yeast


Boil honey in about 2.5 gallons of water for 20 minutes. Add huckleberries at end of boil, and let stand for 5 minutes. Pour mixture into glass carboy with 2 gallons cold water in bottom. Add yeast when cool.

Our second Huckleberry Mead recipe includes a homebrew log.  Here is the recipe:

Batch 13 – Mead 3 – 1 gal Huckleberry Mead

This is my third mead, a basic Huckleberry mead, 1 gallon volume with 3lb honey, 1 tsp yeast nutrient, 1/2 tsp ascorbic acid, 1/2 tsp acid mix and a small hand full of raisins.

The entire mix was brought to 180 and held there for about 15 min. The must was cooled to 75F and the yeast pitched. The yeast is a Lalvin champagne yeast, EC-1118. The must was thoroughly shaken prior to pitching for good aeration. ….



Huckleberry Peach Cobbler

Huckleberry recipes are starting to come in with the anticipation of picking and /or buying huckleberries!  Today’s featured recipe is Huckleberry Peach Cobbler that I found on the WCNC website by Webb and Dowd Simpson


Huckleberry Peach Cobbler

Huckleberry Peach Cobbler


  • 6 peaches, peeled and sliced
  • 1 cup huckleberries, blackberries or blueberries
  • 2 tsp lemon zest
  • 2 tsp freshly squeezed lemon juice
  • ½ cup sugar
  • ¼ cup flour
  • 1 package sugar cookie dough


  1. Preheat oven to 350 degrees. Combine peaches, huckleberries, lemon zest and lemon juice, and let the fruits absorb the juices for about 10 minutes. Next, add the sugar and flour.
  2. Mix gently and allow the mixture to sit for about 5 minutes. Spoon the mixture into a rectangular glass cooking dish or individual ramekins.
  3. Unwrap the sugar cookie dough. If the dough has pre-cut squares, squish each square so it is slightly flat, and place one on top of each ramekin (if there is leftover dough, go back and place a second squished square on each ramekin) or space evenly throughout the glass dish (in this case, the cookie dough should touch and slightly overlap).
  4. Place the dessert in the center of the oven and cook for about 40-45 minutes. The topping should have golden edges and the fruit juices should bubble. Serve warm with a scoop of vanilla ice cream.
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Make sure to visit the original site to view the video!



White House Huckleberry Pie

If you haven’t already heard, President Obama loves Huckleberry Pie.  Bill Yosses, the White House pastry chef, makes President Obama’s favorite Huckleberry Pie every Thanksgiving.

Cathy Lynn Grossman, writer for USA Today, posted this special recipe (including a recipe for Ol’ Fashion Huckleberry Pie that she found on this website) .

White House Huckleberry Pie

Crust for a 9-inch pie

- 3 cups all-purpose flour
- 1/2 tsp. salt
- 10 ounces unsalted butter (2 1/2 sticks) cut into 1/4 inch pieces
- 6 to 7 Tbs. ice water
- 1 egg and 1 tsp. salt for egg wash on the pie crust

In a food processor, briefly pulse together the flour and salt. Add butter and pulse until mixture forms chickpea-size pieces, (3 to 5 second pulses). Add ice water 1 tablespoon at a time and pulse until mixture is just moist enough to hold together.

Divide the dough into two equal amounts and form dough into balls. Then press down into a circle, wrap the circles with plastic, refrigerate at least one hour before rolling out and lining the pie pan.

To prepare the pie shell, roll out the chilled circles on a lightly floured flat surface to about a 14-inch diameter. With one of the circles line a greased pie pan, leaving a 1-inch overhang. Chill the dough in the pie pan for at least 30 minutes and up to overnight.

Roll the other disk of dough and refrigerate it until needed for the pie top.

Prepare the filling recipe below and fill the pie shell with it.

Huckleberry Pie Filling

- 1 pound blueberries washed
- 1 pound huckleberries (frozen is OK)
- 1/2 cup sugar
- 1/2 cup artisanal honey, preferably local
- 1/3 cup cornstarch
- 1 tsp. vanilla extract
- 1/4 tsp. ground cinnamon
- Zest and juice of one lemon

In a large bowl, lightly toss together the fruit, sugar sifted with the cornstarch, honey, vanilla extract, ground cinnamon, lemon juice and zest.

Allow this fruit mixture to stand for 20 minutes.

Preheat oven to 375 degrees.

Fill the pie shell with the fruit filling.

Remove the 2nd circle of chilled pie dough from the refrigerator and lay it over the filling, press gently to mold the top and bottom pieces of dough together.

With the tip of a paring knife, puncture the top pie dough in a wide circle about 10 times to form steam vents.

With a pastry brush, paint the top dough with egg wash and sprinkle with granulated sugar.

Bake the pie at 375 degrees for 75-90 minutes or until the pie filling is starting to bubble out the vents and the top pie crust is golden brown.

Remove to a cooling rack and allow to cool for 1-2 hours before serving.



Diane Mortensen, who writes “Georgia’s Kitchen” for the Oskaloosa News, revised the Ol’ Fashion Huckleberry Pie recipe for the USA Today Weekend edition.


Make your preferred pastry for a 9-inch pie pan.


- 4 cups fresh or frozen huckleberries (or 3 cups berries and 1 cup grated apple)
- 2 Tbs. tapioca
- 1 cup sugar (may add 1/4 cup more if too tart)
- 1/4 tsp. salt

Preheat oven to 375 degrees.

Combine fruit, tapioca, sugar and salt and let stand about 15 minutes.

Line a 9-inch pie pan with 1/8-inch-thick rolled pastry. Fill with berry mixture. Top with remaining crust, cutting several slits to permit steam to escape.

Bake for about 1 hour or until nicely browned.



Homemade Huckleberry Rake and Preserves Story

I love the information and ingenuity of this gal.  Not only does she share some huckleberry preserving methods, she talks about two huckleberry rakes she made.

After all was said and done, she ended up buying one of our rakes (NOTE:  She mentioned that she bought her rake from Amazon.  Because we were shorted rakes this season, we did not offer them on Amazon.  You can still buy them on our Huckleberry Rake website!)

Day 226: Do-it-yourself Huckleberry Rake

…Northwest tribal folk dried huckleberries in large cakes and stacked the cakes until ready to use. I picture great purple wheels, like towers of cheese, stacked to the ceiling in corners of longhouses. When berries where needed, a chunk of a wheel was broken off and reconstituted in water. I’ve also seen recommendations for mashing the berries and spreading them out across a screen to dry in the sun. When the mash is dry, it can be crumbled and sealed in storage containers.  I’ll try this option, as I don’t have a free corner to stack cakes of berries. My least favorite preservation discovery is to store the berries in bacon grease or used cooking oil. Yuck! Now that just sounds nasty, but not when considering the huckleberry’s traditional use as fish bait. I never really thought of the huckleberry as fish bait, but it makes perfect sense. It’s the exact right bite for a #8 trout hook. …


Huckleberry Rakes can also be found on our Tastes of Idaho site where we still have a few “Child’s” Huckleberry Rakes as well as the standard Huckleberry Rake (pictured above) available!


Ol’ Fashion Huckleberry Pie Recipe

Found this Ol’ Fashion Huckleberry Pie recipe that I thought you would enjoy — simple and easy!

Huckleberry Pie

Select pie tins that are to be used & fill them evenly with berries to determine how many will be required. Throw berries in a pan, look over carefully. Remove all stems and wash berries. Huckleberry PieDrain off all the water from them and let dry in a towel. Wipe pie dishes clean, dust with a little flour in the bottom of each. Line them with a good paste. When ready for the berries, drain them once more and sift flour over them until each berry becomes a little white ball but be careful not to leave a surplus of flour in the bottom of the pan containing the berries. Allow a scant cup of sifted powdered sugar to each pie. Stir well into the fruit and turn the latter into pie plates. Cover each pie with an upper crust and press edges well together for much of the richness of the berries will be lost if the juices escape in baking. Bake about 1 hr and serve cold. Sift powdered sugar thickly over the top.

Note:  Flouring berries in this way, while still a little wet from washing will make just enough thickening to counteract the excessive amount of juice these berries are capable of giving off.




The author of this recipe,  Diane Mortensen, who writes “Georgia’s Kitchen” for the Oskaloosa News, revised the above recipe for the USA Today Weekend edition.


- 4 cups fresh or frozen huckleberries (or 3 cups berries and 1 cup grated apple)
- 2 Tbs. tapioca
- 1 cup sugar (may add 1/4 cup more if too tart)
- 1/4 tsp. salt

Preheat oven to 375 degrees.

Combine fruit, tapioca, sugar and salt and let stand about 15 minutes.

Line a 9-inch pie pan with 1/8-inch-thick rolled pastry. Fill with berry mixture. Top with remaining crust, cutting several slits to permit steam to escape.

Bake for about 1 hour or until nicely browned.


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