Yes, we are here!

At MOTHER EARTH LIVING and MOTHER EARTH NEWS, we have been educating folks about the benefits of self-reliance for 50 years. That includes researching and sourcing the best books and products to help individuals master the skills they need in times like these and beyond. Our online store is open and we are here to answer any questions you might have. Our customer service staff is available Monday through Friday from 8a.m.-5p.m. CDT. We can be reached at 1-800-456-6018 or by email. Stay safe!

Buckwheat Huckleberry Buckle Recipe

Combine buckwheat flour and foraged huckleberries to make a delicious breakfast or enjoy as a midday snack.

From "The Fruit Forager's Companion"
June 2018

  • Huckleberry buckle so named because the berries make the cake buckle in its center.
    Photo by Sara Bir
  • “The Fruit Forager’s Companion,” by Sara Bir encourages readers to embrace the magic of hunting for fruit.
    Cover courtesy Chelsea Green Publishing

Yield: 8-10 Servings

The Fruit Forager's Companion(Chelsea Green, 2018), by Sara Bir is a guide devoted to the secret, sweet bounty outside our front doors and ripe for the taking from familiar apples and oranges to the lesser-known pawspaws and mayhaws. Bir a seasoned chef, gardener, and forager, primes readers on foraging basics, demonstrates gathering and preservation techniques while transforming unloved and forgotten fruit into an array of delightful dishes.

We reserve buckwheat for pancakes and blinis, which is a shame. Buckwheat flour has a strong but sophisticated flavor — a little nutty, a little fruity. It goes well with berries in this buckle — a rustic fruit dessert so named because the berries make the cake buckle in its center. Think of it as a giant muffin. I love this at breakfast, or as a midday snack.


For the streusel
• 1/2 cup (50 g) rolled oats
• 1/4 cup (45 g) buckwheat flour
• 1/2 cup (110 g) packed light brown sugar
• 1/4 teaspoon salt
• Pinch freshly grated nutmeg
• 1/4 cup (1/2 stick) unsalted butter, cut into small pieces and at room temperature

For the cake
• 1-1/4 cups (160 g) unbleached all-purpose flour
• 1/2 cup (90 g) buckwheat flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon table salt
• 6 tablespoons unsalted butter, at room temperature
• 3/4 cup (150 g) granulated sugar
• 2 large eggs
• 2/3 cup (160 ml) buttermilk
• 3 cups (435 g) huckleberries


  1. Preheat the oven to 350 degree Fahrenheit and set the rack in the middle. Grease a 9 × 9-inch (23 × 23 cm) pan.
  2. Make the streusel: Combine the oats, buckwheat, brown sugar, salt, nutmeg, and butter in a medium bowl. With your fingertips, work the mixture until it’s crumbly. Set aside.
  3. Make the cake: In a medium bowl, whisk together the ingredients from flour through the salt.
  4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and granulated sugar on medium-high speed until lightened, about 2 minutes. Add the eggs one at a time, scraping down the bowl after each, and beat until fluffy, about 3 minutes. Mix in the flour mixture in three additions, alternating with the buttermilk. Fold in half of the huckleberries.
  5. Spread the batter in the prepared pan. Scatter the remaining berries over the top, then the streusel. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Cool on a rack for at least 10 minutes before serving. Covered with plastic wrap, the buckle will keep for up to 2 days.

Also try with: Blueberries, mulberries, blackberries, raspberries.

More from The Fruit Forager's Companion:

Wild Pacific Northwest Huckleberries
Habanero Crab Apple Jelly
Crab Apples
Crab Apple Chutney
Curried Crab Apple Sauerkraut Salad

This excerpt is adapted from Sara Bir's book The Fruit Forager's Companion: Ferments, Desserts, Main Dishes, and More from Your Neighborhood and Beyond (Chelsea Green, 2018) and is printed with permission from the publisher.

Subscribe today and save 58%

Get the latest on Healthy Living and Natural Beauty!

Mother Earth LivingRedefine beauty and embrace holistic living with Mother Earth Living by your side. Each issue  provides you with easy, hands-on ways to connect your life with the natural world -- from eating seasonally to culinary and medicinal uses of herbs; from aromatherapy and DIY cosmetics to yoga and beyond. Start your journey to holistic living today and you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $19.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $24.95.

Facebook Pinterest Instagram YouTube Twitter


click me