Each year, many Montanans head for the mountain in search of huckleberries. In almost every store that specializes in selling Montana made goods, chances are you'll find a wide variety of huckleberry themed items.

Huckleberries grow in mountainous areas, and are full of antioxidants, high in iron, and a good source of vitamin C and potassium. Huckleberries in Montana are usually ripe in mid to late summer and typically reach their peak in August. Areas near Glacier National Park are popular hunting grounds for many huckleberry enthusiasts.

Huckleberries are hard to find, and not easily grown. Conditions need to be just right in order for huckleberry plants to thrive and produce fruit. Nearly all huckleberries grow in the wild.

If you don't have any luck picking your own huckleberries, they are sometimes available at area farmers' markets when they are in season, however they are fairly expensive.

If you do happen to pick or purchase huckleberries, here are a few recipes that you should definitely try.


  • daveslifehacker.com

    Huckleberry Pancakes

    Huckleberry pancakes are a perfect addition to any breakfast. Growing up, my mom used to make them all of the time. The best part is, they are easy to make.

    You can use regular pancake mix. After you mix all of your ingredients, add the huckleberries and pour the mix on a lightly oiled griddle. You can add as many huckleberries as you like. Enjoy!

  • facebook.com/taricia

    Huckleberry Pie

    If you're a pie lover, you have to try huckleberry pie. The following recipe is from Food.com.

    Here's what you'll need:

    • 5 cups of huckleberries
    • 1cups sugar
    • 5 tablespoons cornstarch
    • 4 tablespoons tapioca
    • 1 teaspoon grated lemon rind (fresh)
    • 3 tablespoons butter

    Mix the above ingredients together with a spoon so that everything is well distributed. Pour into the bottom pie shell as it sets in the pie plate. Dot the top of the mixture with 2 or 3 dabs of butter. Top it off with the second pie shell.

    Once it is correctly positioned you should have a 1” overlap on the top crust so that it can be crimped with the bottom crust. Crimp or pinch the two crusts together and make a decorative edge to seal the two piecrusts.

    The pie can be refrigerated until you are ready to bake or baked immediately.

    To bake, preheat your oven to 450 degrees. Place the pie on the middle shelf of your oven and bake for 15 minutes then turn the temperature down to 350 degrees and continue baking for 30-40 minutes or until the filling starts to bubble over.

    Once the pie looks done and the crust is a light golden brown, it should be done. Take it out and let the pie cool on a cooling rack until it is ready to serve.

  • facebook.com/bigskydeli/

    Huckleberry Muffins

    Huckleberry Muffins are not only delicious, but they're nutritious as well. The recipe is fairly easy, and you entire family will love them.

    Here's what you need.

      • 2 cups all purpose flour
      • 1 cup sugar
      • 1 tablespoon baking powder
      • 1/2 teaspoon salt
      • 2 eggs, beaten
      • 1 cup light cream or French vanilla yogurt
      • 1/2 cup vegetable oil
      • 1 teaspoon lemon oil
      • 1 1/2 - 2 cups fresh or frozen huckleberries

    Preheat oven to 400F. In a large bowl, combine flour,sugar, baking powder and salt. In a separate bowl or measuring cup, combine the eggs,cream,oils: stir into dry ingredients just until moistened.

    Bake at 400*F for 18-20 minutes or until golden brown.

  • Food.com

    Huckleberry Preserves


    Personally, I've never made huckleberry preserves, but just thinking about it will make your mouth water.

    The recipe below is from Food.com. and seems fairly easy to follow.

    Here's what you need.

      • 4 1/2 - 5 cups of huckleberries
      • 2/3 cup water
      • 6 1/2 cups sugar
      • 4 teaspoons fresh lemon zest
      • 1/3 cup lemon juice
      • 2 (1 3/4 oz) packages dry pectin
      • 1 tablespoon margarine
    • Put 2 1/2 cups huckleberries and 1/3 cup water in a blender with the lemon zest. Blend until pureed. Add balance of huckleberries and 1/3 cup water and puree.
    • In large stockpot, add pureed huckleberries,pectin,lemon juice and water.
    • Stir constantly. Bring to a rolling boil. A boil that cannot be stirred down.
    • Stir in Sugar. Stir until dissolved. Bring a full rolling boil. One that cannot be stirred down. Boil 1 minute exactly.
    • Stir in margarine.
    • Take off heat and skim any foam.
    • Pour in hot sterilized jars.
    • Wipe rims with a hot cloth and seal and band.
    • Put in a hot water bath for 15 minutes.
    • Take out on a toweled counter. Keep away from drafts until they seal.
  • Food.com

    Huckleberry Coffee Cake

    This is actually a recipe that is for blueberry coffee cake, but you can substitute the blueberries for huckleberries.

    Here's what you need.

      • 1/4 cup margarine or butter ( I prefer real butter)
      • 8 oz. package of cream cheese
      • 1 cup sugar
      • 1 egg
      • 1 cup all purpose flour
      • 1 teaspoon baking powder
      • 1/4 teaspoon salt
      • 1 teaspoons vanilla extract
      • 2 cups huckleberries ( fresh or frozen)
      • 2 tablespoons sugar
      • 1 teaspoon ground cinnamon
    • Beat margarine and cream cheese at medium speed of an electric mixer until creamy; gradually 1 cup sugar, beating well. Add egg, and beat well.
    • Combine flour, baking powder, and salt; stir into margarine mixture. Stir in vanilla, then fold in berries.
    • Pour batter into a 9-inch round cake pan coated with cooking spray (You can also line the bottom with parchment).
    • Combine 2 tablespoons sugar and cinnamon; sprinkle over batter.
    • Bake at 350F for 1 hour; cool on a wire rack.

More From My 103.5 FM