High Mountain Huckleberry Buckle – Dishing Magazine

Perfect for our local huckleberries, but any of your favorite berries or mixed berries will do.

Dishing - 2016 main image cropped

½ cup butter (one stick)
½ cup granulated sugar
¼ cup brown sugar
3 large eggs
1 tablespoon lemon zest
1 teaspoon vanilla
1 ¼ cups flour
½ teaspoon salt
½ teaspoon nutmeg
¼ teaspoon baking powder
4 ½ cups berries

Pre-heat oven to 375 degrees. Butter a nine inch cake pan. Beat butter and sugars until light and fluffy and add eggs one at a time. Add lemon zest and vanilla until combined. In a separate bowl, combine flour, salt, nutmeg. Add dry ingredients to egg mixture and mix lightly to coordinate. Gently fold berries into the batter. Spread batter in pan and sprinkle with a little more sugar. Bake 40 to 50 minutes or until top is golden.

Great with ice cream or freshly whipped cream!