Huckleberry Crumb Cake
Huckleberries are native to the Northwestern US, and the state fruit of Idaho. Blueberries, part of the Huckleberry family, can easily be substituted in this sweet dish.
Make This Recipe
- 5 tablespoons butter, stoftened
- 3/4 cup sugar
- 1 Eggland's Best egg (large)
- 1/2 teaspoon vanilla extract
- 2 cups flour
- 2 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 2 cups huckleberries (or blueberries)
- 6 tablespoons butter, slightly softened
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 1/2 cup flour
- 1/4 teaspoon salt
- 1 cup huckleberries (or blueberries)
- 1/2 cup sugar
- 4 tablespoons water
Preheat oven to 350 degrees; lightly coat a 13 X 4 baking dish with nonstick spray.
In a medium bowl, mix flour, baking powder, and salt together and set aside.
In another medium bowl, use a stand mixer, or handheld electric mixer to cream butter and sugar; mix until fluffy. Add egg and vanilla nd mix until combined.
Alternately add flour and milk to butter mixture, and blend until fluffy. Stir in berries and set aside.
To make the topping, mix butter, sugar, cinnamon, flour, and salt together using a large fork or pastry blender. Mix until crumbly.
Pour batter into prepared pan and top with sugar topping. Bake for 40-45 minutes or until top turns golden brown and a tester inserted in the middle comes out clean.
While cake is baking, prepare syrup. Boil berries with sugar and water in a medium saucepan over medium heat. Stir as berries begin to soften, and liquid becomes a thick syrup. When finished, pour into a jar through a strainer to remove any unwated seeds and berry skins.
Drizzle syrup over cake before serving.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More
|Serving Size||1 Slice|