This is a simple cake filled with wild huckleberries and a crunchy crumb topping. If huckleberries are hard to find in your area, blueberries make a fine substitution.
I just got back from the most relaxing week at my family cabin in Idaho. I took at least one nap every day, I read a few books, I built sandcastles and watched the sunset every night over the lake. It was a much needed vacation, free of agenda and to-do lists. Sadly, the week eventually ended and we had to come home.
I didn’t come home empty handed, however. In addition to a car full of sand and a few tanlines, I also brought home a pint of freshly-picked mountain huckleberries.
My sister’s family spent the week with us in Idaho and on our last day we decided to do a little hiking and huckleberry picking. Even the kids were excited about the berry picking (hooray for child labor!).
My sister was generous enough to let me bring most of our bounty home and I immediately plotted to bake them into something special once I was back home in my kitchen. But what recipe would be worthy of my precious huckleberries?
I settled on a buckle. A huckleberry buckle. A hucklebuckle?
A smaller and more tart cousin to the blueberry, the huckleberries were spectacular in this humble but flavorful cake. It was as perfect for dessert as it was for an easy breakfast with a side of coffee the next morning.
I may be back from vacation, but thankfully this huckleberry buckle helped extend it another day.
You may also like these posts:
This page contains affiliate links, which provide me a small percentage of all purchases made through them.