Cream together:
1/4 cup butter or margarine
½ cup sugar

Add to creamed mixture:
1 cup sifted flour
1 tsp. baking powder
1/4 tsp. salt
½ cup milk

Mix well and spread into an 8-inch square pan.

Blend and pour over batter:
2 ½ cups fresh or frozen huckleberries
3/4 cup sugar

Mix:
½ cup boiling water
1 tbsp. butter or margarine

Pour over berries.

Bake at 375 degrees F for 45-50 minutes. Serve warm with whipped cream or ice cream. Yields six servings.

Recipe for hucklebuckle from Katherine Wallenhaupt and Vickie Parker-Clark. 1990. Edible Wild Berries in Northern Idaho. University of Idaho.

This fact sheet is contributed by Dr. Danny L. Barney. Dr. Barney is a Professor of Horticulture and Extension Horticulturist specializing in small fruit and ornamental crops, and serves as Superintendent of the University of Idaho Sandpoint Research & Extension Center. The University of Idaho provides equal opportunity in education and employment on the basis of race, color, religion, national origin, gender, age, disability, or status as a Vietnam era veteran, as required by state and federal laws.