I made this crumb cake to take the the Oregon/SW Washington retreat last month in Warrenton. The ladies seemed to enjoy it for breakfast or anytime. Thought I would share. You can substiture blueberry's for the huckleberry's if you don't have them. Enjoy if you make it.
Huckleberry Crumb Cake
3 cups all-purpose flour
1 cup + 2 tblsps. granulated sugar
2 tsp. baking powder
¾ tsp. baking soda
¾ tsp. salt
¾ tsp. cinnamon
¼ tsp. nutmeg
¾ cup (1 ½ sticks) + 2 tblsps. Unsalted butter. Chilled and cut into ½ inch cubes (I use salted)
2 large eggs
1 cup sour cream
2 tsp. vanilla
3 cups huckleberries (You can substitute blueberries.)
1 cup chopped nuts (I prefer walnuts or pecans)
Preheat oven to 375 degrees. Prepare a 13”x9” baking pan with shortening and dust with flour.
In a medium mixing bowl, combine flour, 1 cup sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix well with spoon or whisk. Add ¾ cup butter and mix with fingers or pastry cutter until it resembles a coarse corn meal.
Transfer 1 ½ cups flour mixture into a separate bowl for the crumb topping. Add the remaining 2 tblsps. of butter and remaining 2 tbsps. of sugar , blend until it forms coarse clumps. Set aside.
In a small mixing bowl whisk eggs, sour cream, and vanilla. Add to the remaining flour mixture. Stir until dry ingredients are wet. Do not over mix. Gently fold in 2 cups of huckleberries. Pour batter into pan. Sprinkle remaining huckleberries over batter. Evenly sprinkle crumb topping over batter. Bake on center rack in oven for 40-45 mins. or until knife inserted pulls out clean. Allow to cool. Serves 8-10