Wild Huckleberry Bread

Preheat oven to 350 degrees. Grease an 8 1/2 X 4 1/2 loaf pan.

Whisk together:

1 & 1/2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt

In a large bowl, beat on high:

6 tablespoons butter 2/3 cup sugar

Gradually beat in:

2 large eggs 1/2 cup milk 3 T maple syrup


Add the flour mixture in three parts, beating on low or hand mixing until just combined. Fold in 1 cup of wild huckleberries. (Substitute: 1/2 cup of dried berries and 1/2 cup chopped pecans).

Bake 45 minutes. Let cool for 5 to 10 minutes before unmolding from pan to further cool before slicing. Dust with powdered sugar.

Huckleberry Buckle


1/4 C. butter 1/2 C. white sugar 1 C. all-purpose flour 1 tsp. baking powder 1/4 tsp. salt 1/2 C. milk 2 1/2 C. huckleberries 3/4 C. white sugar 1/2 C. boiling water 1 T. butter


Preheat oven to 375 degrees. Grease the bottom of a 9-inch square pan. In a large bowl, cream 1/4 cup butter and 1/2 cup sugar. In a separate small bowl, combine flour, baking powder and salt. Stir into butter mixture. Stir in milk; mixture will be thick and lumpy. Spread batter into the prepared pan.

In a large bowl, combine berries, 3/4 cup sugar and 1/2 cup boiling water. Pour over the batter in the pan. Dot the top with remaining 1 tablespoon of butter. Bake in the preheated oven for 45 to 50 minutes.

Huckleberry Fritters


2 C. huckleberries or blueberries 3 C. unbleached flour 1/2 C. granulated sugar 1 1/4 tsp. baking powder 3 eggs 1/2 C. water Oil (for deep frying)

Wash berries and allow to drain well. Sift dry ingredients together into a mixing bowl. Beat eggs with water until foamy. Mix quickly into dry ingredients. Fold in berries.

Heat oil or shortening in deep heavy skillet to 350 degrees.

Drop batter by tablespoonsful into the hot oil. Turn fritters frequently so that they brown to a deep golden color on all sides. Drain on paper towels and serve hot. Makes 2 dozen.

Huckleberry Ice Cream


2 C. half-and-half 4 eggs 1/2 C. sugar 1/4 tsp. salt 1 C. whipping cream 1 tsp. vanilla extract 2 C. huckleberries, or blueberries, blended with 3/4 C. sugar


1. In a medium saucepan, whisk together half-and-half, eggs, sugar, and salt. Place pan over medium- high heat and whisk mixture until bubbly. Strain into a large bowl and cool; then whisk in cream, vanilla, and berries. Cover with plastic wrap and refrigerate until chilled, about 2 hours.

2. Pour mixture into ice-cream maker; process according to manufacturer instructions

Huckleberry Raspberry Jello Salad


One 3 oz. box of raspberry jello 3/4 C. hot water 1/2 C. cottage cheese 1/4 C. salad dressing or mayonaise One 8 oz. can crushed pineapple and juice 1 C. crushed huckleberries 1/2 C. chopped nuts, optional 1/4 C. coconut, optional 1/2 C. whipped cream


In a large bowl, dissolve jello in hot water. Cool and add remaining ingredients. Pour into a ring mold or 8-inch pan. Chill two hours or until set.

Serve with additional whipped cream to make this salad into a delicious light dessert.

Huckleberry Banana Shake


1 ripe banana (suggestion: freeze first) 1/2 C. ice cubes 1/2 C. huckleberries ( or frozen blueberries) 1/4 to 1/2 C. milk 1/2 tsp. vanilla 1 T. honey or maple syrup


Put all ingredients into a blender and blend. It will be thick enough to eat with a spoon. If it’s too thick, add more milk.

Fresh Huckleberry Cream Pie


9″ Pie Shell 3 oz. Pkg. Cream Cheese 1/2 C. Powdered Sugar 1 tsp. Vanilla 1/2 Pint Whipping Cream 2 C. Fresh Huckleberries 1 C. Sugar 1/2 C. Water 3 T. Cornstarch


Mix Cream Cheese, Powdered Sugar and Vanilla together. Spread the cream mixture onto the bottom of a baked pie shell.

In saucepan, combine the Huckleberries, Sugar, Water, Cornstarch and bring to a boil. Cook until thickened. Pour on top of the cream mixture. Whip the Cream and spread on top of cooled pie. Top with fresh Huckleberries.

Huckleberry Sweet Bread

2 C. self-rising flour 1 egg 1 C. sugar 1 stick butter 1 C. milk 1 tsp. vanilla extract 2 C. huckleberries, fresh or frozen (thaw slightly to separate)


Cream eggs, butter and sugar in large bowl.

Gently stir flour, milk and vanilla to the mixture.

Sprinkle extra flour on the huckleberries to keep them from sticking together (helps them stay up in the batter, without dropping to the bottom of the pan).

Fold the berries into the mixture and pour into small loaf pan.

Bake at 350 degrees for 40 minutes. 

Turn out of pan and slice when cool.