Mad-Moist Huckleberry Bars

When it comes to desserts that scream "summer", few can compete with these huckleberry bars. This recipe is a riotous celebration of huckleberries, those tart, sweet, deeply purple berries that are the hidden gems of the berry world. Now, huckleberries might not get as much press as their more famous cousins, blueberries, but don't let that fool you. These berries pack a flavor punch that is unrivaled. The berries bring the main character to this play, offering a sweet-tartness that balances the richness of the crust and creates a perfect harmony in your mouth.

What I love about this recipe is its simplicity. It’s about honoring the huckleberries without any fuss. You're letting the berries do the talking here. The crust is buttery, flaky, and golden, a perfect counterpart to the star of the show. It's the kind of crust that makes you think of grandma's kitchen, of family picnics, and of the simple joys of home-cooked meals. Pour the vibrant huckleberry filling over it, bake to perfection, and you've got yourself a little slice of heaven. And the lemon, oh the lemon, adds just the right amount of citrusy brightness to lift up the flavors. Dust with a light snowfall of powdered sugar, and you've got a treat that's both rustic and elegant, homey and fancy. Each bite is a delicious reminder of why sometimes, it's the simple things in life that are the most enjoyable. So, grab a fork and dig in, these huckleberry bars are calling your name. 🤘🏼 Adam

Yield: 16

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Huckleberry Bars

Prep time: 15 MinCook time: 1 H & 15 MTotal time: 1 H & 30 M

Ingredients

Shortbread Crust

• 1 cup (2 sticks) Unsalted Butter, softened
• ½ cup Granulated Sugar
• 2 cups All-Purpose Flour
• Pinch of salt

Huckleberry Filling

• 1 ½ cups Granulated Sugar
• ¼ cup All-Purpose Flour
• 4 Large Eggs
• Juice of 2 Lemons (approx: 2 Tbsp of juice)
• Lemon Zest, 1 Lemon
• 1 quart fresh Huckleberries
• Powdered Sugar, for dusting

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C).
2. In a medium bowl, combine the softened butter and ½ cup of sugar until well blended. Stir in 2 cups of flour and a pinch of salt until the mixture is crumbly. Press the dough into the bottom of a greased 9x13 inch baking pan and bake for about 15-20 minutes or until the crust is lightly golden.
3. While the crust is baking, prepare the huckleberry filling.
4. In a medium saucepan, combine the huckleberries with ½ cup of the sugar. Cook over medium heat, stirring occasionally, until the berries release their juice and start to break down, about 10 minutes. Remove from the heat and allow to cool.
5. In a separate bowl, whisk together the remaining 1 cup of sugar with ¼ cup flour. Beat in the eggs, then the small amount of lemon zest and juice. Once the huckleberry mixture has cooled slightly, slowly mix in the egg mixture.
6. After the crust is finished baking, pour the huckleberry filling over the warm crust and return to the oven. Bake for an additional 20-25 minutes or until the filling is set and does not jiggle when the pan is gently shaken.
7. Allow the bars to cool in the pan on a wire rack. Once they are completely cooled, dust with powdered sugar and cut into squares.

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