Ingredients:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) granulated cane sugar
  • 1 large egg (50g)
  • 1 tsp (5ml) vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1 1/2 tsp (7g) baking powder
  • 1/4 tsp (1.5g) salt
  • 1/4 cup (60ml) whole milk
  • 2 cups (300g) fresh or frozen huckleberries
  • 1 tbsp (8g) cornstarch
  • 1 tbsp (12g) lemon juice
  • 1/4 cup (30g) all-purpose flour
  • 1/4 cup (50g) brown sugar, packed
  • 2 tbsp (28g) cold unsalted butter, cubed
  • 1/2 tsp (2g) ground cinnamon

Instructions:

  1. Preheat oven to 350°F (175°C). Grease an 8-inch baking pan with butter or line with parchment paper.
  2. In a medium bowl, cream softened butter and cane sugar until pale and fluffy. Beat in the egg and vanilla extract until smooth.
  3. Whisk together flour, baking powder, and salt. Gradually add dry ingredients to the butter mixture, alternating with milk, stirring until just combined.
  4. Toss huckleberries with cornstarch and lemon juice. Gently fold half of the berries into the batter.
  5. Spread batter into the prepared pan. Dot the remaining berries across the top, pressing slightly into the batter.
  6. Mix streusel ingredients (flour, brown sugar, cold butter, cinnamon) with a fork until crumbly and sprinkle evenly over the top.
  7. Bake for 45–50 minutes until the crust is deep golden-brown and the center springs back. Let cool for 10 minutes before slicing.