Huckleberry Bars
These Huckleberry Bars are the perfect summer dessert — buttery crust, tangy huckleberry filling, and a crumbly streusel topping. They’re portable, easy to make, and guaranteed to disappear fast at picnics, potlucks, or holiday gatherings.
Equipment
- 9x13-inch baking pan
- Mixing bowls
- Measuring cups and spoons
- fork or pastry cutter
- Parchment paper (optional)
- Oven
Ingredients
- 3 cups all-purpose flour (for crust & streusel)
- 1 cup granulated sugar
- 1 tsp baking powder
- 0.25 tsp salt
- 1 cup unsalted butter, melted
- 2.5 cups huckleberries (fresh or frozen, unthawed)
- 2 tbsp all-purpose flour (for filling)
- 0.25 cup granulated sugar (for filling)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Grease and flour a 9x13-inch baking pan, or line with parchment for easy removal.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Add melted butter and vanilla. Mix until crumbly. Press two-thirds into bottom of pan; reserve remaining for topping.
- In another bowl, toss huckleberries with flour and sugar. Spread evenly over the crust.
- Sprinkle reserved streusel evenly over the fruit. Bake 40–45 minutes until golden brown and bubbly. Cool completely before slicing into bars.
Notes
Use frozen huckleberries if fresh aren’t available — just don’t thaw them first. Swap huckleberries for blueberries, raspberries, or peaches. Add nuts, oats, or a lemon glaze for fun variations. For best results, let the bars cool fully before slicing so the filling sets.