Huckleberry Streusel Bars

"Haven't made these yet but they look delicious! Recipe courtesy of The Oregonian. 30 minutes of cooking time is cooling time."
photo by a user photo by a user
Ready In:
1hr 45mins
35 1 3/4 inch squares




  • Line the bottom and sides of a straight-sided 13-by-9-inch metal baking pan with foil.
  • In a medium bowl, stir together the butter, 3/4 cup of the sugar and the salt. Whisk in the egg yolks. Stir in the flour to make a stiff dough. Transfer about 2 cups of the dough to the prepared pan and press evenly into the bottom. Prick the dough all over with a fork. Refrigerate the pan for 30 minutes (or if short on time, freeze for 5-7 minutes). Preheat the oven to 325 degrees Fahrenheit.
  • Bake the dough until crust begins to set but does not brown on the edges, about 20 minutes (center will not be firm yet). While crust bakes, prepare the streusel.
  • With your fingers, combine the remaining sugar with the reserved dough until crumbly. Mixture should hold together when pressed, but readily break into smaller pieces.
  • Spread the huckleberry preserves evenly over the hot crust. Scatter the streusel over the preserves, careful not to break it up too much. Set oven temperature to 350 degrees Fahrenheit and bake bars near top of oven until top is golden, about 25 minutes. Once cooled, cut bars into 1 3/4 inch squares.

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  1. I'm sure if I'd look long & hard enough I might have found huckleberry preserves around here somewhere, but my sister in Seattle (when asked) was kind enough to send me several jars, making it easy to follow the recipe right on down (I could have used any flavor of preserves, but wanted to do this right) ~ It's been a long time since I tasted huckleberries! With your keeper of a recipe I made some VERY TASTY BARS ~ Thanks for sharing it! [Tagged, made & reviewed for one of my Vegetarian partners in the Vegetarian/Vegan Recipe Swap 4]


I live in a booming town on the West Coast, close to a mountain range and the beach. My favorite cookbook is my mother's old Betty Crocker cookbook, because I have such fond memories of baking with her when I was younger. <img src="" border="0" alt="Photobucket"><img src=><img src=> <b>Chef of the Day: Sept 5th, 2008</b>
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