Description
These huckleberry bars combine a buttery shortbread crust with a zesty huckleberry filling for a crisp, juicy treat. Perfect for breakfast or tea, they balance tart sweetness with a crumpet-like texture.
Ingredients
Unsalted Butter, softened
All-Purpose Flour
Granulated Sugar
Pinch of salt
2 large eggs
Lemon zest and juice (1 lemon)
2 cups huckleberries (fresh preferred)
1/2 cup cornstarch (optional for firmer texture)
Instructions
Preheat oven to 350°F (175°C)
In a bowl, mix 1 cup softened butter and 1/2 cup sugar with 2 cups flour and a pinch of salt
Press dough into a greased 9×13-inch pan
Bake crust 15-20 minutes until golden
In saucepan, cook huckleberries with 1/2 cup sugar 10 minutes
Whisk together 1 cup sugar, 1/2 cup flour, eggs, and lemon zest
Mix cooled berries with egg-sugar mixture and pour over warm crust
Bake 20-25 minutes until filling sets
Let cool completely before slicing into bars
Notes
Chill filling 10 minutes before baking for crisper crust
Use halal-certified butter if needed
Storage: Airtight container up to 3 days
Replace huckleberries with fresh blueberries if unavailable
- Prep Time: 15
- Cook Time: 35
- Category: trends
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 190
- Sugar: 17g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg