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


    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


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


Makes one 8×4, 9×5, or 10×5″ loaf


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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What are Mummified Huckleberries?

Posted February 25, 2016 By sandy

A reader recently posted the following question on our website concerning mummified huckleberries:

… We have many red huckleberry and evergreen huckleberry bushes in our woods (in Washington).  I have noticed mummies in the e.h. plants–a local blueberry farmer expressed surprise that mummification had migrated to the wild.  Do you know if that is common, or something new?

I was not familar with mummified huckleberries, so I contacted Dr. Dan Barney who sent the following reply:

Mummy berry is caused by a fungal pathogen known as Monilinia urnula. This fungus attacks domestic blueberries and also their closely related western huckleberry and bilberry cousins. Please see Huckleberry (Vaccinium spp.)-Mummy Berry | Pacific Northwest Plant Disease Handbook

Mummified huckleberries

Red arrow points to mummified fruit of black huckleberry, Vaccinium membranaceum. Mount Revelstoke and Glacier National Parks, British Columbia.

The pathogen is harmless to humans and nonmummified fruit can be harvested and used. Resistance to the disease varies between different genotypes (genetically distinct plants within the same species), and temperature and humidity play huge roles in whether the berries become infected. In warm, dry years, the disease may be nearly absent in a given huckleberry population, but very severe in the same population during a wet year. In my huckleberry and bilberry breeding program, this is one of the diseases that I screen for in choosing parent plants, in an attempt to select for resistance.

Thanks Dr. Barney for your explanation and references to the mummified huckleberries.

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Idaho Huckleberry Ice Cream

Posted February 11, 2016 By sandy

So, is it too early in the year to think about Huckleberry Ice Cream?

I think huckleberry ice cream is good anytime of the year, so I will go ahead share a recipe from Completely Delicious.

According to her article, the huckleberries were fresh picked from McCall, Idaho for this particular recipe!  So even though I called this “Idaho” Huckleberry Ice Cream, you can use huckleberries from anywhere!!

'Idaho' Huckleberry Ice Cream

'Idaho' Huckleberry Ice Cream


    Huckleberry compote:
  • 2 cups (340 grams) huckleberries, fresh or frozen
  • ⅓ cup (66 grams) granulated sugar
  • Ice cream:
  • 2 cups (475 ml) heavy whipping cream
  • 1 cup (237 ml) whole milk
  • ⅔ cup (132 grams) granulated sugar
  • Pinch of salt
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (170 grams) fresh huckleberries


  1. To make the huckleberry compote, combine the huckleberries and sugar together in a small saucepan set over medium heat. Bring to a boil, stirring to dissolve the sugar as the berries burst and release their juices. Simmer until mixture is reduced and thickened, about 15-20 minutes, stirring frequently. Let cool completely.
  2. To make the ice cream base, heat 1 cup of the heavy cream, milk, sugar and salt in a medium saucepan set over medium heat until steaming. Meanwhile, whisk together the eggs in a large bowl. Add the heated milk mixture in a small steady stream into the eggs while whisking continuously until it is all incorporated.
  3. Return mixture to the saucepan and cook over medium heat until it thickens and coats the back of a spoon, about 5 minutes, stirring constantly. Remove from heat and stir in remaining 1 cup heavy whipping cream and vanilla extract. Chill mixture completely in the fridge, then stir in the huckleberry compote.
  4. Freeze ice cream in an ice cream making according to manufacturer's instructions, adding 1 cup fresh huckleberries during the last 5 minutes of churning. Transfer ice cream to a large bowl or plastic container and freeze until hard, about 2-3 hours.

Looks and sounds delicious!

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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


  • 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


  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.

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

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Huckleberry Poem

Posted January 27, 2016 By sandy

One of our readers submitted the following poem, written by his mom,  Laurel Moss from Mendocino, California:

Huckleberry Poem Lady


“Huckleberries, hunkering under leaves

Fumbling fingers combing branches

Berries bouncing, ting-ing into tin bowls

The air clear

The aroma a bit musky

Little movement or sound

But of the crackling of branches underfoot

The revelation in shadow of beaded clusters

Black and blue berries

Sweet, sour, shiny

And spider webbed

in this late October day

The taste of autumn in the air.”

Huckleberry Poem


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Northwest Wild Food on Huckleberries

Posted January 21, 2016 By sandy

Our friends at Northwest Wild Foods posted a fun fact post earlier in the month.  Here are some of the highlights:

The wild mountain blue huckleberry, or Vaccinium ovalifolium, is a true treasure of the Great Pacific Northwest. The stunning little blue berries are fit to be the crowning glory of any of Mother Natures golden tiaras. Not only are huckleberries a treat for the eyes, but when raw they have a delicious sweet- tart taste that will leave you wanting more. When cooked into syrups or baked into pies, they have a tantalizingly pure and rich flavor all their own that has been a popular staple among countless American families for generations…

What are huckleberries? Northwest Wild Food on Huckleberries

The wild mountain blue huckleberry is a perennial evergreen shrub that usually ranges from 2-3 ft tall but can reach as high as 10. It has 1/2 to 1 1/2 inch serrated leaves that start out red-bronze but turn bright green in the Summer months….

Where do huckleberries grow?

The wild mountain blue huckleberries grow in acidic mountain soils at elevations from 2,000 to 11,000 ft. They can be found all the way from Alaska to Washington and Oregon, to Idaho, Montana and Wyoming….

Health Benefits:

  • Huckleberries are associated with lowering cholesterol; protecting against heart diseases, muscular degeneration, glaucoma, varicose veins, and peptic ulcers.
  • High in vitamin C, Huckleberries protect the body against immune deficiencies, cardiovascular diseases, prenatal health problems, and eye diseases.
  • An excellent source of vitamin A and B, huckleberries are great for promoting a healthy metabolism which in turn helps reduce the risk of stroke. They are also known to help stave off macular degeneration as well as viruses and bacteria.
  • Huckleberries are an excellent source of iron which helps build new red blood cells and helps fatigue associated with iron deficiency.
  • The huckleberry ensures proper functioning of nerve and muscle tissues, such as the heart and skeletal muscles, due to its high content of potassium. It also helps regulate water balance and eliminate waste.

As a special treat, NW Wild Foods shares a wonderful huckleberry pie recipe.

Check it out on their website:


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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


  • 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


  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.

Note:  Adapted from Epicurious Croissant Bread and Butter Pudding 


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Huckleberry BBQ Sauce

Posted January 9, 2016 By sandy

Okay, I know barbecue season is waaaaayyy off from now, but maybe, if you are like me, you are dreaming of warm weather and no snow!!

So if you are, or if you are just interested in barbeque sauce, here is a wonderful receipe I found on the Kleinworth & Co website.  Great recipe to use up some of those extra huckleberries hiding in your freezer! (that is, if you have any extra huckleberries!)

Huckleberry BBQ Sauce

Huckleberry BBQ Sauce


  • 1-1/2 cups ketchup
  • 1/3 cup brown sugar
  • 1/4 cup molasses
  • 1/4 cup raw honey
  • 1-2/3 cup fresh or frozen huckleberries (you could sub with black or blueberries)
  • 1/4 bell pepper - finely chopped
  • 2 large sweet peppers- chopped
  • 1 whole garlic (small) minced
  • 2 tsp chili powder
  • 1-1/2 tsp paprika
  • 2 tsp dry mustard
  • 1 tsp salt
  • 5 tbsp salted butter
  • 1 tbsp granulated garlic


  1. In medium saucepan combine all ingredients except butter.
  2. Cook over medium-low heat stirring until fully combined & hot (almost boiling)
  3. Remove from heat and stir in butter.
  4. Allow to cool at least 10-15 minutes
  5. Transfer to blender - use caution with hot liquids!!
  6. Blend 60-120 seconds - or until all larger pieces are fully incorporated into sauce
  7. Taste test- (you can add more seasonings like salt or a couple drops of hot sauce to reach desired flavor)
  8. Transfer to prepared sterile jars
  9. Store in refrigerator or freezer.

Check out the complete article

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Top Huckleberry Articles from 2015

Posted January 1, 2016 By sandy

At the end of the year, I like to look at the stats of my blogs and find out the top articles for the year.

So, if you are interested, here they are:

Where to Buy Huckleberry Plants

Originally written in 2009 and upated in 2014.

Huckleberry Margaritas Recipe

Five Margaritas from Top Arizona Restaurants — inlcluding one huckleberry one!

Huckleberry Rakeshuckleberry picking rake

A page rather than a post, but proves to be a favorite page every year!

Best Huckleberry Wine

Some interesting comments of this recipe!

Huckleberry Jam Recipe

Taken from  The Huckleberry Book by ‘Asta Bowen

Huckleberry Daiquiri

Simple recipe for a wonderful tasting drink!

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…

The Wild Mountain Huckleberry

Whortleberry, dewberry, bilberry, blueberry; mountain-this or thinleaved-that; big or blue or dwarf or globe, the huckleberry goes by may names.  It grows wild and only wild, in the remote areas of American’s inland Northwest from Oregon to Alaska, the Pacific Ocean to the Continental Divide…

Ol’ Fashion Huckleberry Pie Recipe


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Huckleberry Gourmet Foods

Posted December 3, 2015 By sandy

I know that huckleberry season is over and because of the heat and fires, the 2015 season was not a good year for huckleberries.

But that does not mean you can’t enjoy your favorite huckleberry gourmet foods and  treats!

Huckleberry gourmet foods

Our sister site, Tastes of Idaho, is filled with huckleberry products!  And we are not just talking about jams and syrup, but we have loads of other fun huckleberry products such as ….

Huckleberry PopcornMountain Duo

Huckleberry Chocolate Bars

Huckleberry Pancake Mix

Huckleberry Honey Bears

Huckleberry Cordials

Huckleberry Taffy

Huckleberry Mountain Duo Gift Packs

…. and oodles and oodles of huckleberry products!!

Check out our entire selection of huckleberry products!

Tastes of Idaho also offers a “Build Your Own Gift Basket” option!  Just choose from tIdaho Basket 10he dozens of huckleberry products, pick out a basket (several to chose from) and shred (8 color options), and have it shipped to anyone on your Christmas list.  We include a finished basket, shrink wrapped with a card and bow and shipped to anyone in the US!

We do all the work for you!

Check out the Build Your Own Huckleberry Basket option!

Make this a memorable Huckleberry Christmas!

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