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Recipe for Hucklebuckle

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

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.