It’s August and school is starting again nationwide. Feel like summer is ending? I mean it is, but let’s delay that feeling for just a little bit longer with these refreshing recipes to make huckleberry two ways!

Idaho is known for huckleberry flavored everything and our wild potato festivals (totally kidding about that last part), so it seems so fitting that I must share with you these recipes that have been on my mind! I saw that one of my favorite local grocery stores had huckleberries in season, and even though it was about $9 for a container (cringe) I kind of just had to splurge and try out my own huckleberry recipes. Enjoy!

Huckleberry lemonade

Making lemonade is probably one of the easiest recipes ever and requires very little ingredients. What I love is that all lemonade starts out the same, and you can basically modify it to however you want it to taste! I’ll show a little example later. But anyways, onwards with the recipe…

What you’ll need:

  • 1 cup sugar
  • 1 cup lemon juice
  • 1 cup huckleberries
  • 6ish cups of water

Let’s start off by simmering a cup of water and sugar on medium heat. This combination is your base and syrup to the lemonade. After you have a soft boil going, lower the heat down to medium low and let it simmer for a couple minutes more.

Here is where you can do one of two things. If you want your lemonade a little more tart, blend the huckleberries and 1 cup of water together to form a pulp juice. From there, you’ll add that into a pitcher with the lemon juice, the syrup base and 4 more cups of water.

If you want a sweeter lemonade, throw the huckleberries in the pot with your syrup base. Mush the huckleberries down so all the juices blend in well with the juices. Let that simmer for a few minutes, and then you’ll put that in the pitcher with the lemon juice and 5 more cups of water. (In the end, you should have used a total of 6 cups of water, but you can use less or add more to taste.)

Also, if you’re not into a pulpy lemonade, you can definitely use a strainer after either of those two versions to strain out the pulp. My kids don’t really care either way and I’m lazy, so we eat the pulp!

That is it! Feel free to add anything else that you’d like! My suggestions? A couple leaves of mint and vodka, ha!

If you want to make a different fruity lemonade, start off with your recipe for the base syrup (water and sugar) and add other fruits such as peaches, blueberries, strawberries, etc. and continue with the steps after. Enjoy!

Btw, those awesome The Office glasses were bought from an awesome Etsy seller for Father’s Day. Click here to go check it out!

Huckleberry cobbler

Easy cheesy and delicious! A classic, and paired SO well with vanilla bean ice cream.

What you’ll need:


  • 3 or 4 cups of huckleberries
  • 2 nectarines, peeled and sliced
  • 3/4 cups of sugar
  • 1/4 tsp salt


  • 6 TBS butter
  • 1 cup all purpose flour
  • 1 cup sugar
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 3/4 cup milk
  • generous amount of cinnamon

First, you’ll want to peel the skin off of the nectarines. If they don’t easily peel off, try blanching them! To do that, get a pot of water on the stove to a rolling boil, and gently dip the nectarines one at a time in the water for about 30 seconds. Carefully transfer them to a bowl or sink full of very cold water. From there, you should be able to peel the nectarine skins right off.

Start simmering the huckleberries, nectarines, sugar and salt on a medium low until sugar and salt is dissolved, and the fruits have brought out some juice. Remove from the heat.

Preheat oven to 350 degrees. Melt the butter and spread into the bottom of a 13 x 9 pan. Add the flour, sugar, and salt into a bowl and mix together. Add milk to mixture and mix well. Spread batter over butter, and set aside.

Take the berry mixture and spread evenly over the butter and batter mixture in the pan. I wouldn’t add all the juices from the berries, because I would be slightly worried about the batter being a little soggier than intended, but do as you wish! I added maybe a cup from the juice along with the berries. Sprinkle generously with cinnamon all over. It will look a little messy and kinda weird, but trust me it turns out to be so scrumptious!

Bake for 40-45 minutes. After cool down, serve with vanilla ice cream. I hope you get a chance to try this, and if you do let me know what you thought.

Happy bellies, happy heart is what I always say!