Huckleberry Heaven

One of the delights of a Northwest mountain home is wild red huckleberries in early summer.    We like to have at least one dessert with them every year.  They are smallish and quite tart, begging for a sweet recipe.  We almost missed them this year……we had such a terribly wet, awful spring and limited sunshine.  Still,  I managed to pick a nice amount for a coffee cake.

I am always looking for ways to use my sourdough starter; this is an easy recipe to fix anytime………no berries needed.

Sourdough Coffee Cake


1 large egg

1 cup sourdough starter

1/3 cup oil

Whisk together

1 cup white whole wheat flour (you can use any good baking, not bread, flour)

3/4 cup sugar

1/2 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon cinnamon

For topping,  cut butter into these dry ingredients:

3/4 cup brown sugar

1 tablespoon flour

1/2 teaspoon cinnamon

4 tablespoons butter

Fold wet ingredients into dry ingredients, being careful to just mix until all flour is incorporated.   Gently stir in berries.

Pour into a greased 8×8 baking pan.

Sprinkle with topping.

Bake at 350 degrees for about 35 minutes or until center is done.

Perfect for a summer morning breakfast :), even without the berries.



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Filed under Breakfast, Tea time

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