Huckleberries are hard to get, but they're delicious when you can get them and afford them. The first time I got to try them was because a friend picked some up at a farmer's market in July in eastern Washington. I don't know how much he was exagerating but he said each serving of the buckle ought to cost $5. That implies perhaps $20 for a 3 c. bag of berries.
The optional lemon juice works best on blueberries. Huckleberries are like very potent-tasting blueberries and their a fair bit tarter.
For those that don't want to bother or can't get huckleberries, blueberries work wonderfully.
1/4 c. butter
1/3 c. white sugar
1 c. flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. sour cream
3/4 c. milk
2 1/2 c. huckleberries
1/2 c. white sugar
1/2 cup boiling water
optional: 1 tbsp lemon juice
Oven @ 375° F
Butter a 9x9 baking pan.
Cream the butter and 1/3 c. of sugar. Mix in the dry ingredients. The mixture should be crumbly. Blend in the sour cream. Gradually add the milk until you have a smooth batter.
Spread the batter evenly into baking pan.
Put the berries into a saucepot, and add the 1/2 c. of water and the 1/2 c. of sugar. A tbsp of lemon juice works well here if you want the fruit tarter. Cook on stove until the berries have burst and it's got a deep red color and foamy consistency. Pour this over the batter in the pan.
Bake for 45-50 minutes.
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