Treat yourself with our Huckleberry Buckle with Streusel!
1 cup flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/4 cup (1/2 a stick) butter, softened, (salted or unsalted, either is fine)
1/2 cup sugar
1/2 cup milk
1 tsp. vanilla extract
1/2 tsp. almond extract
2 1/2 cups huckleberries, fresh or frozen (unthawed)
1/3 cup dark brown or light brown sugar, *I only buy dark brown now so that it stays moist and doesn’t turn into a brick!
1/2 cup flour
1 tsp. cinnamon
1/4 cup butter
Preheat oven to 400. (*If using frozen berries, do not thaw.)
In medium bowl, mix flour, baking powder, salt, cinnamon and nutmeg til well mixed. I like to use a wire whisk for this. In mixer bowl, beat butter and sugar until light and fluffy. Beat in egg. Scrape sides and bottom and beat again. Mix in half of the flour mixture, then the milk and extracts. Add remaining flour mixture and beat until combined. Pour mixture into a greased 8″ round cake pan or baking pan. Sprinkle with huckleberries evenly. Prepare topping immediately. (*Can mix up the dry ingredients ahead of time.)
Mix dry ingredients in a medium-sized bowl. Using 2 knives, a pastry cutter or your fingers, cut in butter until mixture resembles coarse meal. Sprinkle evenly over huckleberries. Bake in center of oven on middle rack for 45 minutes. Cool 10-15 minutes. Cut into wedges or squares and serve warm with whipped cream and/or vanilla bean ice cream!