Huckleberry Baked Desserts Archive

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 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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Huckleberry Bundt Cake with Meringue Frosting

Posted January 7, 2015 By sandy

I hope you had a wonderful huckleberry holiday season!

Personally, we sent huckleberry products and gift baskets from our Tastes of Idaho site to over 27 states — and even one basket to Ireland!!

By the way, we are currently running a After the Holiday sale on the site.  Check it out here to receive 35% off your order!!

In the meantime, check out the following Huckleberry Bundt Cake recipe from the Seattle Flour Child website:

Huckleberry Bundt Cake with Meringue Frosting

Huckleberry Bundt Cake with Meringue  Frosting

Ingredients

  • CAKE
  • 3 C All Purpose Flour
  • 1 T baking powder
  • 1 t salt
  • 1 – 2/3 C sugar
  • 3/4 C unsalted butter – at room temp
  • 3 large eggs
  • 1 T orange zest
  • 2 tsp vanilla
  • 1/2 tsp almond extract
  • 3/4 C buttermilk
  • 2 C frozen huckleberries (it’s important they are frozen, or they will bleed all over the cake)
  • MERINGUE FROSTING
  • 1 C sugar
  • 1/3 C water, minus 1 T
  • 1 T orange juice
  • 2 egg whites
  • 1 pinch cream of tartar
  • 1/2 t vanilla

Instructions

  1. Preheat your oven to 350. Use shortening and flour to ready your bundt pan or spray generously. Sift together flour, baking powder and salt. In the bowl of a standing mixer, beat butter and sugar together until light. Add eggs one at a time, and then add orange zest, vanilla and almond. Mix thoroughly and add dry ingredients alternately with buttermilk. Fold in berries, pour into pan and bake ~50 minutes until top springs back easily. Cool at least 8 – 10 minutes and then turn out onto a plate or rack.
  2. FROSTING: Begin heating sugar and water /juice in a small saucepan. Add a candy thermometer to the pan. Continue to boil as you froth two egg whites in the base of a standing mixer. Add cream of tartar when egg whites are frothy, stop beating. When sugar reaches about 225 degrees, begin whipping the egg whites on high until peaks form. When sugar mixture reaches 240 or soft ball stage, remove from heat and pour in a steady stream into whites, with mixer running on low. Beat for 7 full minutes until fluffy and glossy – and add half teaspoon vanilla.
http://wildhuckleberry.com/2015/01/07/huckleberry-bundt-cake-with-meringue-frosting/

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Huckleberry Coconut Cake

Posted October 1, 2014 By sandy

If you were out picking this summer, you may have discovered a bumper crop of huckleberries.  2014 is the best huckleberry season in a loooooong time.

So, if you have lots of huckleberries, you might want to try this huckleberry coconut cake posted by the Allergy Reporter:

Huckleberry Coconut Cake

Huckleberry Coconut Cake

Ingredients

  • CAKE INGREDIENTS:
  • 2 cups flour
  • 1 cup white sugar
  • 1 Tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup flaked, sweetened coconut
  • 2 large eggs
  • 1 cup soy milk
  • 1/2 cup vegetable or canola oil
  • 2 Tablespoons flour
  • 1 1/2 cups fresh or thawed huckleberries
  • GLAZE INGREDIENTS:
  • 1 cup water
  • 1/2 cup white sugar
  • 4 1/2 teaspoons corn starch
  • 2 teaspoons grated lemon zest
  • 1 Tablespoon butter substitute
  • 2 Tablespoons fresh-squeezed lemon juice (from about 1 lemon)

Instructions

  1. Preheat oven to 350 degrees. Lightly grease a 9×13-inch cake pan.
  2. In a large bowl mix together flour, sugar, baking powder, salt and coconut. In another bowl, whisk together eggs, soy milk and oil. Using a rubber spatula, stir wet ingredients into dry ingredients until moistened.
  3. In a small bowl, combine berries with 2 Tablespoons flour. Stir gently to coat berries with flour. This keeps the berries from “bleeding” too much. Fold berries gently into batter, careful not to squish berries.
  4. Spread batter into baking pan. Bake for 20-25 minutes or until edges begin turning light golden brown and pulling away from the pan and a toothpick inserted in the center comes out clean. Cool in pan while preparing glaze.
  5. To prepare glaze, bring water to boil. Whisk in sugar, corn starch and lemon zest and continue whisking until blended. Bring to boil and, stirring constantly. Boil for two minutes or until glaze thickens. Remove from heat and stir in butter substitute and lemon juice. Glaze can be served while warm, or at room temperature.
  6. To serve, cut cake into squares and drizzle with glaze. Garnish with additional lemon zest, if desired.
http://wildhuckleberry.com/2014/10/01/huckleberry-coconut-cake/

 

 

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Huckleberry Lemon Bars

Posted September 5, 2014 By sandy

Seems we are on a roll for huckleberry baked desserts.

Check out this Huckleberry Lemon Bars recipe!

 

Huckleberry Lemon Bars

Huckleberry Lemon Bars

Ingredients

  • Cake
  • 1 16.25 oz. box lemon cake mix
  • 1 egg
  • zest and juice of 1 lemon
  • 6 tablespoons butter, melted
  • Filling
  • 1 8 oz. package of cream cheese softened
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 16 oz. box confectionary sugar
  • 1/2 cup butter at room temperature
  • juice and zest of 1 lemon
  • 1 pint huckleberries

Instructions

  1. Combine cake mix, egg, zest, juice and butter in an electric mixer. Pat into a lightly greased 9 x 13 x 2 pan.
  2. Spread huckleberries over crust in a single layer.
  3. Next, using an electric mixer, beat cream cheese and butter until smooth, add eggs, lemon juice, zest and vanilla. Dump in confectionery sugar and beat well. Mix well.
  4. Pour onto cake mixture and spread evenly.
  5. Bake at 350* for 60 minutes. It should remain a little gooey in the center. Cool completely and cut into squares.
http://wildhuckleberry.com/2014/09/05/huckleberry-lemon-bars/

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Huckleberry Crumble Coffee Cake

Posted September 2, 2014 By sandy

Just found another berry recipe (Huckleberry Crumble Coffee Cake)  that translates very well by using huckleberries.

Here it is ….

Huckleberry Crumble Coffee Cake

Huckleberry Crumble Coffee Cake

Ingredients

  • For the crumble topping:
  • • 1/2 cup brown sugar
  • • 1/2 cup flour
  • • 1/2 teaspoon cinnamon
  • • 1/2 teaspoon nutmeg
  • • 1/4 teaspoon cardamom
  • • 1/4 cup butter, softened
  • For the cake:
  • • 2 cups flour
  • • 2 teaspoons baking powder
  • • 1/4 teaspoon salt
  • • 1/2 teaspoon cinnamon
  • • 3/4 cup sugar
  • • 1/4 cup butter, softened
  • • 1 large egg
  • • 1 teaspoon vanilla extract
  • • 1/2 cup buttermilk
  • • 3 cups fresh huckleberries (or frozen, do not thaw!)

Instructions

  1. Preheat the oven to 375ºF. Grease a 9″ square pan and set aside.
  2. In a medium bowl, combine the first 6 ingredients, mixing together with a fork until crumbly; set aside.
  3. In another medium bowl, stir together the flour, baking powder, salt and cinnamon.
  4. In a large bowl, cream together the remaining butter and sugar. Blend in the egg and vanilla until smooth. Blend in the flour mixture and cream alternately, beginning and ending with the flour (flour, milk, flour, milk, flour). Fold in the berries. (The dough is quite stiff, so be patient as you’re folding in the berries! Don’t mush them up!)
  5. Spread the batter into the prepared pan and sprinkle with the crumble topping.
  6. Bake for 50-60 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool, and cut into 9 large squares.
http://wildhuckleberry.com/2014/09/02/huckleberry-crumble-coffee-cake/

Sounds like a wonderful coffee cake!  (Original recipe here)

Enjoy!!

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Huckleberry Picking in Canada and California

Posted August 28, 2014 By sandy

The Castle Mountain Resort Huckleberry Festival on Gravenstafel Mountain (Alberta, Canada) was held last weekend.  Reports of an abundant huckleberry crop was apparent, according to the video below.

 

According to the Global News website:

Huckleberries ripe for the picking at annual festival

On Saturday, many braved the Gravenstafel Mountain above Castle Mountain Resort to pick bushel after bushel of sweet, blue huckleberries. The Huckleberry Festival has been a tradition at the resort for decades now, and it provides a rare opportunity for outdoors lovers to enjoy the mountains in the summer.

As for the fruits themselves, huckleberries are in the blueberry family, and grow best at higher altitudes. “They’re quite sweet and they don’t have a pit so you don’t have to worry about spitting them out or cleaning them for a pie or a cheesecake and they freeze very well,” says Stewart. “There are actually four types of huckleberries on our mountain from various sizes to various colours. And they grow about five hundred miles on either side of the Canadian border at this elevation.”

Elsewhere, in northern California, Karen Pavone, talks about her huckleberry picking adventure with her accomplished forager friend, Elizabeth:

Huckleberry Heaven

A fruitful forage depends on good timing. Start your quest too early in the season and the object of your desire may not be ripe (or even visible in the case of those elusive winter mushrooms). Wait too long and you’ll likely find vines and branches stripped clean by birds and other critters who beat you to the harvest. In Northern California, August is the perfect month to forage for the seasonal wild blackberries and huckleberries that grow like weeds in our coastal hills.

Karen’s article is an easy read with lots of wonderful pictures.  She also includes Elizabeth’s grandmother’s tart recipe:

HB tart

 Check out the original article for her Huckleberry Tart Recipe!

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Huckleberry Lemon Layer Cake

Posted August 25, 2014 By sandy

My husband found this recipe and converted it to huckleberries!   Nice job!!  This huckleberry lemon layer cake looks delicious!

 

Huckleberry Lemon Layer Cake

Huckleberry Lemon Layer Cake

Ingredients

  • CAKE
  • 1 cup (230g) unsalted butter, softened to room temperature
  • 1 and 1/4 cups (250g) granulated sugar
  • 1/2 cup (100g) light brown sugar
  • 4 large eggs, at room temperature*
  • 1 Tablespoon vanilla extract
  • 3 cups (375g) all-purpose flour, careful not to over measure*
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (240ml) buttermilk*
  • zest + juice of 3 medium lemons*
  • 1 1/2 cups huckleberries, fresh (258g) or non-thawed frozen (275g)
  • 1 Tablespoon all-purpose flour
  • CREAM CHEESE FROSTING
  • 8 ounces (224g) full-fat cream cheese, softened to room temperature
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3 and 1/2 cups (420g) confectioners' sugar
  • 1 - 2 Tablespoons (15-30ml) heavy cream*
  • 1 teaspoon vanilla extract
  • pinch salt

Instructions

  1. Preheat the oven to 350F. Spray three 9x2 inch cake pans with nonstick spray. Set aside.
  2. Make the cake. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
  3. In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.
  4. Spoon batter evenly into 3 prepared cake pans. If only using 2 cake pans, your bake time will be longer. Bake the three layers for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting.
  5. Make the frosting. Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.
  6. Assemble and frost. First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
  7. Make 1 day in advance if you'd like. Extras keep well in the refrigerator for up to 3days.
http://wildhuckleberry.com/2014/08/25/huckleberry-lemon-layer-cake/

 

 

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