Huckleberry Baked Desserts Archive

Huckleberry Streusel Bars

Posted September 20, 2017 By sandy

Huckleberries are fun to pick and fun to eat — just plain or in some of the numerous recipes posted on our site. 

But have you ever tried huckleberry streusel bars?

Check out the recipe from My Kitchen in the Rockies:

Huckleberry Streusel Bars

Huckleberry Streusel Bars

Ingredients

  • ¾ cup (155 g) organic brown sugar
  • 1½ cup (150 g) old fashioned oats
  • 1½ cup (180 g) organic flour
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (170 g) cold unsalted organic butter, cut into very small pieces
  • 1 cup (290 g) Huckleberry jam

Instructions

  1. Preheat your oven to 350 F, I use Convection. Grease a 9x13" baking pan with butter or cooking spray. Set aside.
  2. In a bigger bowl mix all the dry ingredients (except the butter) very well.
  3. Add the butter and mix it in with your fingers until the dough gets crumbly and all the butter is worked in very nicely.
  4. Set ⅔ cup of streusel mixture aside.
  5. Press the remaining mixture evenly into the prepared baking pan.
  6. Spread the jam evenly on top.
  7. Sprinkle the reserved streusel evenly over the jam.
  8. Bake for about 40 minutes (mine was done in 37 minutes).
  9. Let cool in the pan for about 30 minutes.
  10. Cut baked good into bars.
  11. Store in air tight container.

Notes

You can use any jam of your liking. I would recommend raspberry as well. 2. The bars freeze well. 3. Makes for a great lunch box snack.

http://wildhuckleberry.com/2017/09/20/huckleberry-streusel-bars/

Enjoy!

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Huckleberry Butter Cake with Lemon Glaze

Posted May 17, 2017 By sandy

We are on a roll with decadent huckleberry cakes recipes!   Here is a beautiful huckleberry butter bundt cake — perfect for company or any special occasion!

Huckleberry Butter Cake with Lemon Glaze

Huckleberry Butter Cake with Lemon Glaze

Ingredients

    Cake
  • 2 3/4 cups flour
  • 1/2 tsp. salt
  • 1/4 tsp. cinnamon
  • 1 tsp. baking powder
  • 2 cups sugar
  • 2 sticks real butter, softened (8 oz.)
  • 4 extra-large eggs, room temp.
  • 1 Tbs. vanilla
  • 1/2 tsp. lemon juice
  • 1 cup milk
  • 3 cups frozen huckleberries, can sub blueberries, raspberries or wild blackberries
  • Lemon Glaze
  • 1 1/2 cups powdered sugar, (scoop and level method)
  • 1 Tbs. lemon juice
  • 1 Tbs. very soft butter
  • 1-2 tsp. milk or cream, to desired consistency adding 1 tsp. at a time

Instructions

    Cake
  1. Preheat oven to 400 degrees. Grease and lightly flour bundt pan. Set aside.
  2. Add flour, salt, cinnamon and baking powder to your flour sifter. Sift into large bowl, not mixer bowl though. After sifting, stir a few times with a whisk to evenly mix ingredients into flour. Set aside.
  3. In mixing bowl, cream sugar and butter. Beat in eggs. Beat in vanilla, lemon juice and milk. Add dry ingredients all at once, and beat on low just until moistened, then beat on medium for 2 minutes. Gently fold in frozen huckleberries.
  4. Pour into prepared bundt cake pan and pop into preheated 400 degree oven. Bake for 20 minutes, reduce heat to 350 and bake 40 minutes longer. Cool in pan 10-15 minutes. *If it appears to be sticking anywhere, loosen upper sides with a knife. Place serving plate or cake stand on top and turn over. Tap top and sides with a the butt end of a knife to loosen and carefully lift up pan to remove. If it doesn’t lift up, just tap a few more times until it releases easily. Let cool completely.
  5. When cool, dust top with lots of powdered sugar or make a lemon glaze. Store covered.
  6. Lemon Glaze
  7. Dump powdered sugar into medium bowl, stir in lemon juice and very soft butter. Stir in milk, one teaspoon at a time, until smooth. Pour over cooled cake.
http://wildhuckleberry.com/2017/05/17/huckleberry-butter-cake-lemon-glaze/

Check out the original article from Wildflour’s Cottage Kitchen

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Huckleberry Tea Cake

Posted May 3, 2017 By sandy

Huckleberry Tea Cake recipe is from a blog called Hungry Cravings.  According to the article, these huckleberry ‘newbies’ (or at least newbies when the article was written a few years back) became Huckleberry Lovers after picking in the Sawtooth Berry Fields near Mt. Adams, Washington.

Huckleberry Tea Cake

Huckleberry Tea Cake

Ingredients

  • 5 ounces (1 ¼ sticks) unsalted butter, at room temperature, plus more for greasing the pan
  • 9 ounces cake flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 10 ounces sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 8 ounces sour cream, at room temperature
  • 6 ounces huckleberries
  • Powdered sugar, for dusting

Instructions

  1. Preheat the oven to 350ºF. Butter a 9×3-inch round cheesecake pan, line the bottom of the pan with parchment paper, and butter the parchment. Sift together the flour, baking powder, baking soda, and salt.
  2. In a mixer fitted with a paddle attachment, beat together the butter and sugar on high for 3 to 4 minutes, or until light and fluffy. Beat in the eggs one at a time until thoroughly combined and then beat in the vanilla extract.
  3. Add 1/3 of the flour mixture, then ½ of the sour cream, then 1/3 of the flour mixture, then the remaining ½ of the sour cream, and then the remaining 1/3 of the flour mixture, mixing on low for only a few seconds after each addition until just combined, and stopping the mixer once or twice to scrape down the sides of the bowl. Gently fold in the huckleberries. Do not overmix.
  4. Transfer to the cake pan and spread evenly. Bake for 50 to 55 minutes, or until the edges of the cake start to shrink away from the pan and a toothpick inserted into the center comes out clean.
  5. Let the cake cool in the pan for about 10 minutes. Transfer to a cooling rack and finish cooling completely. Dust with plenty of powdered sugar, cut into portions, and serve.
  6. Makes 1 9-inch cake, serving 8. Huckleberries have a short summer season. Small blueberries make a fine substitute if huckleberries are unavailable. If you can get your hands on it, use Tahitian vanilla, which has a uniquely floral character. Use a springform pan if you don't have a cheesecake pan.

Notes

Makes 1 9-inch cake, serving 8. Huckleberries have a short summer season. If you can get your hands on it, use Tahitian vanilla, which has a uniquely floral character. Use a springform pan if you don't have a cheesecake pan.

http://wildhuckleberry.com/2017/05/03/huckleberry-tea-cake/

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Huckleberry Sweet Rolls

Posted December 7, 2016 By sandy

Have you ever had Huckleberry Sweet Rolls?

My mother-in-law was famous for her cinnamon rolls.  As a matter of fact, her rolls were so loves by family that there was an abundance of them available at her funeral — a fond memory of the wonderful goodies she shared with everyone.

I wish she were still around as I know you she would love this Huckleberry Sweet Roll recipe.  Once again, this one is originally shared on the
Use Real Butter blog!

Huckleberry Sweet Rolls

Huckleberry Sweet Rolls

Ingredients

    Dough
  • 3/4 cup whole milk
  • 1/4 cup water
  • 2 1/4 tsps active dry yeast
  • 1/4 cup sugar
  • 1/4 cup unsalted butter, melted
  • 1/2 tsp vanilla extract
  • 1 egg
  • 4 cups all-purpose flour
  • 1 tsp salt
  • extra butter for the pans
  • 2 tbsps butter, melted (to brush on before baking)
  • Filling
  • 1/2 cup sugar
  • zest of 2 large lemons
  • 1/4 cup unsalted butter, room temperature
  • 2 cups (about 11 oz.) fresh huckleberries (or blueberries)
  • Frosting
  • 1/4 cup cream cheese, room temperature
  • 1 tbsp butter, room temperature
  • 1 1/4 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 1 tbsp lemon juice

Instructions

    Make the dough:
  1. Warm the milk and water to 115°F. Sprinkle the yeast and 1 teaspoon of the sugar over the warm liquid and let sit for a few minutes. Add the melted butter, vanilla extract, and egg to the liquid. Combine the remaining sugar with the flour and salt in the bowl of a stand mixer fitted with the dough hook. Pour the liquid into the dry mixture and mix on medium speed for 5-7 minutes until the dough is smooth. Lightly grease a large bowl with an unflavored vegetable oil. Form the dough into a ball and place it in the bowl. Flip the dough over to oil the entire ball. Cover with plastic wrap and let rise in a warm place for 90 minutes until it has doubled in size. Butter a 9×13 inch baking pan or two 9-inch round pans.
  2. Make the rolls:
  3. Mix the lemon zest and 1/2 cup of sugar together. Punch the dough down and roll it out on a lightly floured surface into a 16×9 inch rectangle. Spread the 1/4 cup of softened butter over the dough leaving a 1/2-inch margin at one of the long edges. Sprinkle the lemon sugar over the butter. Then sprinkle the huckleberries evenly over the the sugar. From the long edge with no margin, tightly roll the dough like a carpet. Pinch the edge to the roll to seal it. Cut the roll into 16 equal slices, placing each slice, cut-side down into the prepared baking pan(s). Cover the pan(s) with plastic and let rise in a warm place for 45 minutes until doubled in size. Preheat oven to 350°F. Brush the tops of the rolls with melted butter and bake for 30 minutes or until golden. Let cool.
  4. Make the frosting:
  5. While the rolls bake, cream the cream cheese and butter together in a mixer or by hand. Mix in the powdered sugar, vanilla extract, and lemon juice until uniform. Frost the rolls while warm. Makes 16 rolls.
http://wildhuckleberry.com/2016/12/07/huckleberry-sweet-rolls/

 

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Huckleberry Bars

Posted August 8, 2016 By sandy

If you’ve been out picking huckleberries this season and you found your purple treasure, you might want to make these delicious huckleberry bars.

From the Missoulian site:

GREG PATENT: Celebrating Montana’s huckleberry bounty

 

Huckleberry Bars

Huckleberry Bars

Ingredients

    The Almonds
  • 1/2 cup blanched or unblanched whole, sliced or slivered almonds
  • Butter Crust
  • 2 2/3 cups (13 1/2 ounces) unbleached all-purpose flour
  • 8 ounces unsalted butter, refrigerator temperature
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • Finely grated zest of 1 large lime or lemon
  • 2 large egg yolks (reserve whites for filling)
  • Ice water, as needed
  • Filling
  • 2 large egg whites
  • 5 cups huckleberries, fresh or frozen
  • Streusel Topping
  • 1 cup (5 ounces) unbleached all-purpose flour
  • 1 cup sugar
  • Pinch of salt
  • 4 ounces (1 stick) unsalted butter, refrigerator temperature

Instructions

  1. Adjust an oven rack to the lower third position and preheat the oven to 400 degrees. Butter or coat with cooking spray a 15 1/2 x 10 1/2 x 1-inch jelly-roll pan.
  2. To measure flour for this recipe, dip dry measuring cups into the flour container, fill to overflowing, and level with a metal spatula. Better yet, weigh the flour.
  3. For the almonds, put the nuts into the work bowl of a food processor fitted with the metal blade and process about 30 seconds or until the nuts are finely ground. Don’t over-process of the nuts will turn pasty. Set aside.
  4. For the crust, cut the cold butter into tablespoon-size pieces. Put the metal blade in the work bowl of a food processor and add the flour, butter, salt, sugar, and zest. Process about 10 seconds until the dry ingredients are the texture of coarse meal. Put the egg yolks into a 1-cup glass measure with pouring spout and combine them with a fork. Add ice water to bring the volume to the 1/2-cup line and mix with the fork. Start the food processor and add the liquid through the feed tube in a steady stream, taking about 10 seconds. Stop the machine. Scrape the work bowl, and continue processing until the dough gathers into 2 or more large lumps, about 20 seconds. Dump the dough onto your work surface and press the lumps together. (Dough may be used immediately or wrapped in plastic wrap and refrigerated for up to 2 days).
  5. Roll the dough on a lightly floured surface into a rectangle measuring about 19- x 14-inches. Don’t be concerned about rough edges; they’ll be trimmed away later. Set your rolling pin on a short end of the dough and carefully roll the dough around the rolling pin. Unroll the pastry so that it rests on the rim of the jelly-roll pan, covering the pan completely. Fit the dough loosely in the prepared pan, making sure it reaches snugly into all corners without stretching. Trim off excess dough with a small sharp knife. (Use scraps to make cookies, if you wish).
  6. For the filling, sprinkle the almonds evenly over the bottom of the crust. In a small bowl, whip the whites until they hold stiff peaks but look moist. Put the huckleberries into a medium bowl. Add the beaten whites and fold them with the huckleberries using a large rubber spatula. Spread the berries evenly over the almonds. There will be a thin layer of fruit, about the depth of 1 huckleberry.
  7. For the streusel, put the flour, sugar, and salt into the work bowl of a food processor fitted with the metal blade. Cut the cold butter into tablespoon-size pieces and add them to the work bowl. Process 20 to 30 seconds until the streusel is the consistency of fine crumbs. Spread evenly over the huckleberries without packing down.
  8. Bake for 35 to 40 minutes until the edges of the crust are well browned and the topping is golden. Cool completely on a wire rack before cutting into bars.
  9. Makes about 40 bars or 20 larger servings.
http://wildhuckleberry.com/2016/08/08/huckleberry-bars/

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If you are gluten free (like us), this is a perfect huckleberry cake recipe for you.  According to Bojon Gourmet, where I found this wonderful recipe ….

A moist and tender gluten-free pound cake recipe that bursts with tiny huckleberries and fresh lemon verbena, all drizzled with a vanilla bean glaze. Whole grain and gum-free, this cake gets its pillowy texture and sturdy crumb from cream cheese and a happy blend of flours.

Huckleberry Lemon Verbena Tea Cake with Vanilla Bean Glaze {Gluten-Free}

Huckleberry Lemon Verbena Tea Cake with Vanilla Bean Glaze {Gluten-Free}

Image courtesy of Alanna Taylor Tobin | The Bojon Gourmet

Ingredients

    For the cake:
  • 1 stick (4 ounces / 115 grams) unsalted butter, softened
  • 3 ounces (85 grams) cream cheese, softened
  • 1/2 cup (3.5 ounces / 100 grams) organic blonde cane sugar
  • finely grated zest of 1 lemon
  • 2 large eggs, at room temperature
  • 3/4 cup (4 ounces / 115 grams) sweet white rice flour (mochiko)
  • 1/4 cup + 2 tablespoons (1.5 ounces / 45 grams) GF oat flour
  • 1/4 cup (1.25 ounces / 35 grams) millet flour
  • 2 tablespoons (.5 ounces / 15 grams) tapioca flour/starch
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1 cup fresh or frozen huckleberries, plus 1/4 cup for topping the cake (7.75 ounces total / 220 grams)
  • 3-4 tablespoons chopped fresh lemon verbena
  • For the glaze:
  • 1/2 cup (2 ounces / 60 grams) powdered sugar
  • seeds from 1/2 a small vanilla bean (or a splash of vanilla extract)
  • 1-2 tablespoons lemon juice (enough to make a drizzle-able glaze)
  • tiny lemon verbena leaves for garnish, optional

Instructions

  1. For the instructions and more photos, click through to "The Bojon Gourmet"

Notes

Makes one 8×4, 9×5, or 10×5″ loaf

http://wildhuckleberry.com/2016/03/03/huckleberry-lemon-verbena-tea-cake-gluten-free/

Make sure to check out their website for more delicious desserts, including the following:

Huckleberry Fig Shrub
Huckleberry Sprouted Wheat Pancakes
Huckleberry Chèvre Cheesecake Squares

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Huckleberry Cupcakes

Posted February 4, 2016 By sandy

If you are looking for a cute gift for your loved ones for Valentine’s Day, how about Huckleberry Cupcakes.

This receipe was first published on Martha Steward’s website, several years ago, but looks just a yummy now as it did then!

Huckleberry Cupcakes

Huckleberry Cupcakes

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cake flour (not self-rising)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 sticks (16 tablespoons) unsalted butter, room temperature
  • 1 3/4 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups whole milk, room temperature
  • 2 cups huckleberries, plus more for garnish
  • 2 cups cold heavy cream
  • 3 tablespoons confectioners' sugar, plus more for dusting

Instructions

  1. Preheat oven to 350 degrees. Line 2 standard muffin tins with paper liners. Sift together flours, baking powder, and salt.
  2. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in eggs, one at a time, and vanilla. Reduce speed to low, and add the flour mixture in 3 additions, alternating with the milk, beginning and ending with the flour mixture; beat until combined after each addition. Fold in huckleberries by hand.
  3. Divide batter among cups. Bake, rotating halfway through, until golden brown, about 25 minutes. Let cool.
  4. Beat cream and confectioners' sugar until firm peaks form. Dollop cupcakes with whipped cream, garnish with berries, and dust with confectioners' sugar.
http://wildhuckleberry.com/2016/02/04/huckleberry-cupcakes-2/

Make sure to let us know how much your special Valentine loved these huckleberry cupcakes!

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Huckleberry Croissant Bread Pudding

Posted January 14, 2016 By sandy

Bread pudding reminds me of home — when I was a young girl.  My mother made it often, but with raisins not huckleberries.

So here is a ole time favorite with your favorite berries!

Originally shared by use real butter blog

Huckleberry Croissant Bread Pudding

Huckleberry Croissant Bread Pudding

Ingredients

  • 5 tbsps unsalted butter, softened
  • 6-8 croissants, cut into 1 1/2 inch pieces
  • 1 cup huckleberries, fresh or frozen
  • 1 tbsp lemon zest, grated
  • 4 large eggs
  • 2/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 1/4 cups heavy cream
  • 1 1/4 cups whole milk

Instructions

  1. Preheat oven to 350°F. Butter six 8-ounce ramekins or one 8×12-inch baking dish. Layer half of the croissants on the bottom, then half of the huckleberries, then half of the lemon zest. Repeat. Press the bread down gently. Whisk the eggs, sugar, and vanilla together in a medium bowl or large 4-cup measuring cup. Stir in the cream and milk. If using ramekins, divvy the egg mixture evenly among the ramekins. If using a baking dish, evenly distribute the egg mixture over the filling.
  2. To bake: If using ramekins, bring a kettle of water to a boil. Place the ramekins in a roasting pan and fill the pan with boiling water until the water line is half way up the ramekin sides. Take care not to splash any water into the bread puddings. If using a baking dish, put it straight into the oven. Bake both versions for 30-35 minutes until the custard is set and the tops are golden brown. Remove from oven and dust with powdered sugar. Serves 6.
http://wildhuckleberry.com/2016/01/14/huckleberry-croissant-bread-pudding/

Note:  Adapted from Epicurious Croissant Bread and Butter Pudding 

Enjoy!

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Huckleberry Honey Cream Scones

Posted October 1, 2015 By sandy

Yummy recipe for Huckleberry scones from a fellow huckleberry lover in northern California!

Huckleberry-Honey Cream Scones

Huckleberry-Honey Cream Scones

Ingredients

  • 1 cup all-purpose flour
  • ¾ cup whole wheat pastry flour or spelt flour
  • 2½ teaspoons baking powder
  • ¼ teaspoon fine salt
  • 8 tablespoons very cold unsalted butter, cut into ½-inch cubes
  • 2 teaspoons finely grated lemon zest
  • 1 cup huckleberries
  • ¼ cup honey
  • 1 large egg
  • 7 to 8 tablespoons heavy cream

Instructions

  1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flours, baking powder and salt.
  3. Rub the cubed butter into the flour mixture with your fingers and a fork until it resembles a coarse meal.
  4. Gently fold in the zest and huckleberries.
  5. In a small bowl, whisk together the honey, the egg and 5 tablespoons of the cream.
  6. Add to the flour mixture and gently mix with your hands until the dough just comes together. (If the dough seems dry, add an extra tablespoon of cream.)
  7. Turn the dough out onto a lightly floured work surface. Pat the dough into a 6-inch round about 1-inch thick. Using a round cutter, cut dough into 12 rounds.
  8. Place rounds on the prepared baking sheet and drizzle the 2 tablespoons of remaining heavy cream over the tops.
  9. Bake until scones are golden brown, about 12-15 minutes. Serve warm.
http://wildhuckleberry.com/2015/10/01/huckleberry-scones-2/

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Huckleberry Zucchini Bread

Posted September 16, 2015 By sandy

Everyone loves Zucchini bread!  But how about Huckleberry Zucchini bread?

I found this recipe this morning on the Raisin & Fig blog and had to share here:

Huckleberry Zucchini Bread

Huckleberry Zucchini Bread

Ingredients

  • 1¾ cups flour
  • 1 cup sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 1 cup grated zucchini
  • 2 eggs, lightly beaten
  • 1 stick butter, melted
  • 2 tsp vanilla extract
  • ¾ cup chopped walnuts
  • 1 cup huckleberries {or blueberries}

Instructions

  1. Preheat oven to 350º. Grease and flour a loaf pan or 8" square pan.
  2. Combine dry ingredients. Mix zucchini, egg, butter and vanilla. Stir into flour mixture. Fold in nuts and huckleberries.
  3. Pour batter into prepared pan. Bake 1 hour or until toothpick inserted in center comes out clean.
http://wildhuckleberry.com/2015/09/16/huckleberry-zucchini-bread/

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