Oregon huckleberry buckle
Instructions:
-
Huckleberries or whortleberries, which are dark blue and smooth, are often confused with blueberries. The good news is that blueberries can be substituted for huckleberries, which grow in the Northwest and are rarely available in other parts of the country.
- THE BERRY LAYER
- 1⁄4 cup butter;
- 1⁄2 cup sugar;
- 1 egg, beaten;
- 1 cup all-purpose flour;
- 11⁄2 teaspoons baking powder;
- 1⁄8 teaspoon salt;
- 1⁄3 cup milk;
- 1 teaspoon vanilla;
- 2 cups fresh huckleberries or blueberries or thawed frozen blueberries.
- THE CRUMB TOPPING
- 1⁄2 cup sugar;
- 1⁄4 cup butter;
- 1⁄3 cup all-purpose flour;
- 1⁄2 teaspoon cinnamon;
- Whipped cream.
- Preheat oven to 375 F. Butter and flour a 9-inch pie pan.
- In a large mixing bowl, cream 1⁄4 cup butter and 1⁄2 cup sugar. Add the egg and beat well. Combine the dry ingredients and add to the butter mixture alternately with the milk and vanilla. Pour into the prepared pan. Pour berries over the top of the batter.
- To prepare the crumb topping, blend all of the ingredients together until crumbly. Sprinkle over the berries. Bake 45 minutes.
- Serve warm with whipped cream.