Huckleberry Baked Desserts Archive

Huckleberry Banana Bread

Posted September 8, 2018 By sandy

We’ve shared many huckleberry recipes on this site, but that does not stop us from looking for more and unique recipes. 

Have you ever thought about making Huckleberry Banana Bread?  Well, here is the recipe from Kallie Schaefer :

Huckleberry Banana Bread

Huckleberry Banana Bread

Ingredients

    Huckleberry Swirl:
  • 1 pint huckleberries
  • 1/2 tablepoon agave or honey
  • 1 teaspoon lemon juice
  • 1 teaspoon molasses
  • 1 teaspoon vanilla extract
  • 2 tablespoons chia seeds (or you can substitute a little corn starch. The goal is to thicken.)
  • Banana Bread:
  • 1/2 cup butter, softened (coconut oil, if vegan)
  • 1/2 cup minus 2 tablespoons white sugar
  • 2 eggs (chia seed or flax substitute, if vegan)
  • 4 very brown bananas
  • 1/4 cup milk of choice (cow, almond, soy, rice milk, etc…)
  • 2 teaspoons vanilla extract
  • 210 grams (1.75 cups) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • Pinch of salt

Instructions

    Huckleberry Swirl
  1. Stir the huckleberries, agave and lemon juice in a bowl and allow to sit for an hour minimum
  2. Purée the huckleberry mixture in a blender or food processor
  3. Combine the huckleberry mixture, molasses and vanilla in a small pot and bring to a simmer
  4. Simmer for 5-7 minutes, stirring occasionally
  5. Remove from heat
  6. Stir in chia seeds and allow to cool
  7. Banana Bread
  8. Beat the butter and sugar together until thoroughly combined
  9. Beat in the eggs one at a time
  10. Add the bananas, milk and vanilla
  11. Continue beating until the mixture is combined — it’s ok to have small chunks of banana
  12. Stir in the last 4 ingredients until just combined
  13. Preheat the oven to 350°F
  14. Grease a bread pan with butter or coconut oil
  15. Pour in just enough banana bread batter to cover the bottom
  16. Spread a large spoonful of huckleberry mixture across the middle, lengthwise
  17. Add more banana bread batter
  18. Add more huckleberries
  19. Add the rest of the banana bread batter
  20. Using a butter knife, run it through the pan just a couple times. We don’t want it to be completely combined, we just want a good swirl
  21. Bake for 50-55 minutes
  22. Allow to cool for 20 minutes, remove from pan and eat.
http://wildhuckleberry.com/2018/09/08/huckleberry-banana-bread/

Find the full recipe here

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Late Season Huckleberry Stories

Posted August 30, 2018 By sandy

As we head into the end of huckleberry season (in most areas), stories are still appearing.  Here are three of the best ones.  Two articles include recipes!!

Deduct trail serves up movable feast  Late Season Huckleberry Stories

Walla Walla Union-Bulletin

Another reason is huckleberries. … So I eat my fill of huckleberries. …

Upon returning to the Prius, after several hours of communing with nature, my fingers a garish shade of purple from the huckleberries, I find what looks to be a nose smudge on my driver’s side window. 

My first thought is a wild creature. Perhaps a bear or deer, tired of the huckleberry diet, was hoping I was carrying the makings of s’mores, has paid me a visit.

WOW!!  A close encounter while huckleberry picking … or is it?  Read the full story here!

 

The Hunt for Huckleberries

Chelsea Green Publishing

Huckleberries are wild through and through, and a certain type of person with a fierce independent streak and a love of self-sufficiency sees huckleberries as an emblem of a western way of life. Northwestern Montana is known for its huckleberries, as are Washington and Oregon. It’s the state fruit of Idaho. Species grow all the way up the Pacific Coast to Alaska….

The huckleberry hunt can get competitive, but there is a precedent for working things out. Huckleberries were at the heart of a treaty between the Yakima Nation and the US National Forest Service. ….

This article shares some tips on harvesting and storing huckleberry along with a recipe for Buckwheat Huckleberry Buckle.  Read about it here!

 

The Grub Hunter: Heidi Haussermann scours the forests of Pebble Beach for huckleberries

Monterey County Herald

Not Val Kilmer’s Doc Holliday, who menacingly told Johnny Ringo in “Tombstone” that he would be his huckleberry. And not the target of Audrey Hepburn’s affection as she sang that famous line from “Moon River.” …

While pop culture is littered with fun, familiar references, I had no idea that those berries grew wild in the forests of Pebble Beach. It seems the Pacific Grove resident forages for food in her own vast backyard — a true huckleberry hound, if you will.

This all came to my attention one day when Haussermann sent me an email that began: “Do you want a 5-cup bag of huckleberries?”

Read the rest of the story …. which also includes the Haussermann’s Huckleberry Pie recipe!

 

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Creamy Huckleberry Dessert Cups

Posted March 22, 2018 By sandy

If you are looking for a simple creamy style huckleberry dessert, this recipe for single dish dessert looks elegant and wonderful!!

Creamy Huckleberry Dessert Cups

Prep Time: 10 minutes

Cook Time: 10 minutes

Serving Size: Four

Creamy Huckleberry Dessert Cups

Ingredients

  • 1 16 ounce container of real sour cream
  • 3 Tbsp sugar
  • 1 tsp vanilla extract
  • 1 c frozen huckleberries
  • 2 Tbsp brown sugar
  • Cool whip or whip cream (optional)

Instructions

  1. Preheat oven to 400 degrees. In a mixing bowl add the sour cream, sugar and vanilla. Mix with wire whip and add more or less sugar to your taste..a little on the sweet side to complement the berries.
  2. In 4 custard dishes, add 1/4 cup of frozen huckleberries into each dish. Divide the sour cream mixture evenly between the custard dishes on top of the berries.
  3. Mixed the berries into the sour cream until it looks purple..
  4. Sprinkle with brown sugar and bake in oven until the brown sugar has melted and starts to caramelized. About 10 minutes.
  5. Add a little Cool Whip or whip cream and enjoy!
http://wildhuckleberry.com/2018/03/22/creamy-huckleberry-dessert-cups/

Enjoy!

 

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Huckleberry Hand Pies

Posted February 21, 2018 By sandy

Huckleberry treats are so much fun when you can make them with a group of kids and/or adults.

Huckleberry Hand Pies are a perfect recipe for a group project!

Huckleberry Hand Pies

Huckleberry Hand Pies

Ingredients

  • All Butter Vodka Dough (Click link for recipe)
  • FILLING
  • 3 cups huckleberries
  • Zest and juice of 1 lemon
  • 1 cup sugar
  • 1 tablespoon tapioca starch
  • EGG WASH
  • 1 Large egg
  • 1 teaspoon water
  • Dash of salt
  • 2 tablespoons sparkling sugar, turbinado sugar or granulated

Instructions

    PIE DOUGH PREP
  1. Once your pie dough has chilled, on a lightly-floured counter, roll one disk to 1/8"-1/4" thickness.
  2. Using a 5"-6" round cookie cutter or other round template stamp out circles of the rolled dough. Gather the dough scraps together, form a disk and re-roll, cut more dough rounds.
  3. Transfer the dough rounds to a lined baking sheet, and chill in the refrigerator for about 30 minutes. Repeat the rolling, cutting, and chilling process with the remaining disk of dough.
  4. HUCKLEBERRY HAND PIE FILLING
  5. Place the huckleberries in a mixing bowl. Add the zest and juice of one lemon, sprinkle wish sugar and toss to coat. Stir in the tapioca starch and allow to sit for 15 minutes.
  6. SHAPE & BAKE
  7. Preheat oven to 375°.
  8. Remove the chilled dough rounds from the refrigerator and let stand at room temperature for a few minutes until just pliable.
  9. Spoon about 2 tablespoons of huckleberry filling onto one half of each round of dough. Lightly brush a small amount of cold water around the edges of the of the dough rounds, then fold the round in half creating a half-moon shape.
  10. Gently seal the edges by pressing together. Then create a decorative crimp by pressing the edges of the dough together with the back of a fork.
  11. Repeat process with remaining dough rounds. Place the hand pies back on the lined baking sheet, and return to the refrigerator or freezer to chill for another 30 minutes.
  12. Whisk 1 egg, 1 teaspoon of water and dash of salt together in a small bowl.
  13. Remove the chilled hand pies from the refrigerator. Using a pastry brush, lightly brush the hand pies with the egg wash and sprinkle with granulated, sparkling or turbinado sugar. Cut three small slits in the top of each hand pie.
  14. Bake until the hand pies are golden brown, about 20 - 25 minutes, rotating the pans halfway through.
  15. Remove the pies from the oven, and let stand to cool before serving.

Notes

Don't have vodka? Swapped out the vodka in the pie dough for apple cider vinegar. Both work well and evaporate quickly, creating a crispy flaky pie crust.

http://wildhuckleberry.com/2018/02/21/huckleberry-hand-pies-2/

Check out the full story behind this recipe — including numerous photos of making this with a group of kids!!

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Huckleberry Coffee Cake

Posted January 9, 2018 By sandy

Winter time, when the days are short and cold, seems the ideal time to take some of those fresh picked huckleberries out of the freezer and whip up this Huckleberry Coffee Cake.

Huckleberry Coffee Cake

Huckleberry Coffee Cake

Ingredients

  • 1⁄4 cup stick butter or margarine, softened
  • 8 ounce package fat free cream cheese (Author uses neufchatel)
  • 1 cup sugar
  • 1 egg
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1⁄4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups huckleberries (fresh or frozen, unthawed)
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Beat margarine and cream cheese at medium speed with electric mixer until creamy; gradually 1 cup sugar, beating well. Add egg, and beat well.
  2. Combine flour, baking powder, and salt; stir into margarine mixture. Stir in vanilla, then fold in berries.
  3. Pour batter into a 9-inch round cake pan coated with cooking spray (I also lined bottom with parchment).
  4. Combine 2 tablespoons sugar and cinnamon; sprinkle over batter.
  5. Bake at 350F for 1 hour; cool on a wire rack.
http://wildhuckleberry.com/2018/01/09/huckleberry-coffee-cake/

Original recipe featured here

For those who do not have huckleberries still left in the freezer, our Tastes of Idaho website has some wonderfully huckleberry mixes:

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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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