Red hucks are the champion of the three berries mentioned. They bake up to a bright red and have a cherry-like flavor.
Eaten fresh, they are more like a tart apple.

Higher-elevation plants (2000-3500 feet) seem to be more productive.

If you're poking around for red huckleberries, it has been my experience that they absolutely refuse to grow wild on soils that are not at least a bit rocky.

For my money (or hiking time, as it were), they really are the best of the local, wild berries. When I was younger, my family lived with my grandparents for a year, while we were having a house built; the property was nigh overrun with huckleberries. I miss them dearly. (The red hucks, that is. My grandparents are still quite alive.)

I usually drop down a thousand feet or so after picking regular huckleberries in the Gifford Pinchot and in many years can get enough red hucks as an afterthough in an hour or so for a pie. Certain patches can be heavily deer-browsed and devoid of fruit for that year.

Has anyone heard how the huckleberry crop is this year, I am interested in the blue huckleberries, not the red ones. I know most crop are a month late, but not sure about the regular blue huckleberries.

The Oregonian ran a recent blurb by Terry Richard stating that low-elevation (3000 feet) huckleberries were ripening.

I've found these low-elevation berries to often be blueberry-huckleberry crosses; good, but not the real thing found up higher. My guess is mid-September for 4500+ foot berries. They are better after a frost, but most people harvest by Labor Day when many berries are still purplish and unsweet.

I had a curious encounter years ago with a group who had a breadwrapper full of salal berries near Falls Creek Falls (GPNF--1500 feet) and were delighted they had found so many huckleberries!