Huckleberry Recipes

Huckleberry Pancakes

Huckleberry Recipe: Huckleberry Pancakes

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  • 1 1/4 teaspoons white sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups all-purpose flour
  • 1 egg
  • 1 cup milk
  •  1/2 tablespoon butter, melted
  • 1/2 cup huckleberries, (if frozen, thaw)



  1. In a large bowl, sift together flour, salt, baking powder and sugar.
  2. In a small bowl, beat together egg and milk.
  3. Stir milk and egg into flour mixture.
  4. Mix in the butter and fold in the huckleberries. Set aside for 1 hour.
  5. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.




  • 1-1/4 pts water

  • 4 lbs huckleberries
  • 1-3/4 lbs sugar
  • 1-1/2 tsp acid blend
  • 1 tsp yeast nutrient
  • 1 crushed Campden tablet
  • 1 pkt Champagne wine yeast


  1. Put water on to boil.
  2. Sort and wash the berries
  3. Mash huckleberries (use sanitized potato masher or piece of hardwood)
  4. Add sugar to mashed huckleberries
  5. Pour boiling water over berries and sugar and stir to dissolve.
  6. Cover with sanitized cloth and set aside to cool to room temperature.
  7. When cool, add acid blend, Campden tablet and yeast nutrient
  8. Stir, cover and set aside 24 hours.
  9. Add activated yeast.
  10. When fermentation is vigorous, stir twice daily for 10 days.
  11. Strain through a nylon straining bag without squeezing.

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Huckleberry Cream Cheese Pie


  • 1/2 cup finely chopped pecans

  • 1 cup all-purpose flour
  • 1/2 cup butter, room temperature
  • 1 (4 ounce) package cream cheese, softened
  • 1/2 cup white sugar
  • 1/4 cup heavy cream, whipped
  • 1 tablespoon fresh lemon juice
  • 2/3 cup white sugar
  • 1/4 cup cornstarch
  • 1/2 cup water
  • 1/4 cup fresh lemon juice
  • 3 cups fresh or frozen huckleberries



  1. Preheat oven to 350 degrees F (175 degrees C.)
  2. Mix the chopped nuts, flour, and salt together in a small mixing bowl. Cut in butter until lumps are the size of small peas. Press into a 9 inch pie pan. Lightly press a double layer of aluminum foil into the pastry-lined pan. Bake in the preheated oven for 20 minutes, or until golden brown. Remove foil and set crust aside to cool.
  3. Beat the cream cheese and 1/2 cup sugar together in a bowl until smooth. Fold in whipped cream and lemon juice. Spread over cooled crust. Refrigerate.
  4. Combine 2/3 cup sugar, cornstarch, water, and 1/4 cup lemon juice in a saucepan. Stir in huckleberries and bring to a boil over medium heat, stirring constantly. Simmer and stir until thickened and no longer cloudy, about 2 minutes. Cool. Spread huckleberry mixture over cream cheese layer and refrigerate until ready to serve.


Huckleberry Buckle


  • 1/4 cup butter
  • 1/2 cup white sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 2 1/2 cups huckleberries
  • 3/4 cup white sugar
  • 1/2 cup boiling water
  • 1 tablespoon butter



  1. Preheat oven to 375 degrees F (190 degrees C.) Grease the bottom of a 9 inch square pan.
  2. In a large bowl, cream 1/4 cup butter and 1/2 cup sugar.
  3. In a separate small bowl, combine flour, baking powder and salt.
  4. Stir into butter mixture.
  5. Stir in milk; mixture will be thick and lumpy. Spread batter into the prepared pan.
  6. 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.
  7. Bake in the preheated oven for 45 to 50 minutes.

Makes one 9 inch Pie

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