Huckle buckle from Good to the Grain: Baking with Whole-Grain Flours (page 168) by Kim Boyce and Amy Scattergood

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute blueberries for huckleberries.

  • Zosia on May 03, 2014

    The cake was very good, moist and not too sweet, and the streusel topping was crunchy, but I did wish it had more fruit in it. Next time I'll double the amount.

  • monica107 on January 25, 2014

    I made this once with blueberries, and another time with blueberries and raspberries. It is easily adaptable to any type of berry. This breakfast cake was delicious - I especially loved the hints of cinnamon and the deep pockets of berries. Everyone I made it for absolutely loved it, and I was able to freeze individual portions of the second one I made so I can have it anytime. (Definitely eat it warmed up!)

  • TrishaCP on August 06, 2011

    A great not too sweet coffeecake- I used blueberries and they worked really well.

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