Huckleberry Tips
Learn more about Huckleberries or Food Reference

Blueberries and huckleberries although related, are not the same. One obvious difference is that the blueberry has many soft, tiny almost unnoticeable seeds, while the huckleberry has ten larger, hard seeds. Blueberries are also more blue, while huckleberries are blackish blue or redish black. This red/black variety is also called southern cranberry.

Huckleberries are a crop that as of yet cannot be domesticated - though some areas are experimenting with mechanical harvesters, for the most part they are hand-picked in their native habitat.

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Recipes courtesy of Gingerich Farms

Huckleberry Cake

1 1/2 cups cake flour*
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
1 egg
3 tablespoons butter, melted
1 teaspoon vanilla extract
1 1/2 cups fresh or partially thawed frozen huckleberries or
blueberries

In a large mixing bowl stir together flour, sugar, baking powder and salt. In a separate bowl brat together milk, egg, butter and vanilla extract. Stir milk mixture into the flour mixture, blending just until dry ingredients are moistened. Stir in huckleberries or blueberries. Turn into greased 8-inch square pan. Bake in 400° oven 40 minutes or until a wooden pick comes out clean when inserted in center. Cool in pan on a rack. Cut huckleberry cake in squares to serve. Makes about 9 (3x3 inches each) servings of huckleberry cake.

*To substitute all-purpose flour for the cake flour - For each cup of
cake flour, measure out 1 cup of all-purpose flour then remove 2
tablespoons. From http://southernfood.about.com