Huckleberry Streusel Bars
Indulge in the delightful sweetness of homemade Huckleberry Streusel Bars, a perfect balance of tart, juicy huckleberries and buttery, crumbly streusel layers. This quick and easy recipe, made with simple pantry staples like melted butter, brown sugar, and a touch of cinnamon, comes together in just an hour. Featuring a luscious huckleberry filling brightened with fresh lemon juice and nestled between golden crust and streusel topping, these bars offer a heavenly combination of textures and flavors in every bite. Ideal for dessert, snacks, or even breakfast, these versatile bars are sure to impress at potlucks, picnics, or family gatherings. Plus, they’re freezer-friendly for extended enjoyment! Whether using fresh or frozen huckleberries, this recipe brings the flavors of the season straight to your table.
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Recipe Information
Ingredients
- 1 cup unsalted butter, melted
- 0.75 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 2.5 cups all-purpose flour
- 0.5 teaspoon salt
- 2 cups huckleberries (fresh or frozen)
- 0.5 cup granulated sugar (for filling)
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
- 0.5 teaspoon ground cinnamon
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving a slight overhang for easy removal later.
In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk until well combined.
Add the all-purpose flour and salt to the wet ingredients. Mix until a crumbly dough forms.
Press two-thirds of the dough evenly into the bottom of the prepared baking pan. Set the remaining one-third of the dough aside for the streusel topping.
In a medium bowl, prepare the huckleberry filling by combining the huckleberries, sugar, cornstarch, lemon juice, and cinnamon. Gently toss until the berries are well coated.
Spread the huckleberry filling evenly over the crust layer in the baking pan.
Crumble the remaining dough mixture over the top of the huckleberry filling to create the streusel topping.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the filling is bubbly.
Remove the pan from the oven and allow the bars to cool completely in the pan on a wire rack.
Once cooled, use the parchment paper overhang to carefully lift the bars from the pan. Slice into 12 squares or rectangles and serve.
Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 85 mg | 4% | |
| Total Carbohydrate | 53.2 g | 19% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 31.2 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 18 mg | 1% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 66 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
