If you’re looking for a delightful and flavorful treat, this huckleberry cake is a must-try. The recipe combines the tangy zest of lemon with the sweet burst of huckleberries or blueberries, resulting in a cake that’s perfect for any occasion. This cake is not only delicious but also easy to prepare, making it a great choice for both novice and experienced bakers.

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Ingredients Breakdown

Detailed List of Ingredients for the Cake
The cake’s foundation is built on a few key ingredients. You’ll need ¼ cup of softened unsalted butter and ¾ cup of granulated sugar to create a light, fluffy base. One large egg provides structure, while the zest of one lemon adds a refreshing citrus note. For the dry components, gather 2 cups of all-purpose flour, 2 teaspoons of baking powder, and ½ teaspoon of salt. To bring everything together, you’ll need 1 cup of whole milk and 2 cups of huckleberries or blueberries.

Detailed List of Ingredients for the Topping
The topping is a crumbly, sweet addition that perfectly complements the cake. It requires ½ cup of packed light or dark brown sugar and ½ cup of all-purpose flour. To spice things up, add ½ teaspoon of cinnamon. Melt ¼ cup of unsalted butter and mix it all together for a deliciously crunchy topping.

Tips on Selecting the Best Huckleberries or Blueberries
For the best results, choose fresh, ripe huckleberries or blueberries. They should be firm, plump, and free of any mold or shriveling. If fresh berries aren’t available, frozen berries can be used—just make sure to thaw and drain them well before folding them into the batter.

Step-by-Step Instructions

Preparing the Baking Pan

Start by preheating your oven to 375°F (190°C). Line an 8-inch square baking pan with parchment paper to ensure easy removal of the cake once it’s baked.

Mixing the Cake Batter

Creaming the Butter and Sugar In a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step is crucial as it incorporates air into the batter, making the cake light and tender.

Incorporating the Dry Ingredients In a separate bowl, whisk together the flour, baking powder, salt, and lemon zest. Gradually add this dry mixture to the creamed butter and sugar in three parts, alternating with the whole milk. Mix after each addition until just combined, ensuring a smooth and even batter.

Folding in the Berries Gently fold in the huckleberries or blueberries, being careful not to crush them. This will keep the berries intact and prevent them from bleeding too much into the batter. The batter will be quite thick, so take your time to incorporate the berries evenly.

Preparing the Topping

In a small bowl, mix together the brown sugar, flour, and cinnamon. Pour in the melted butter and stir until the mixture resembles coarse crumbs. This crumbly topping will add a delightful texture and flavor contrast to the soft cake.

Baking the Cake

Spread the batter evenly into the prepared baking pan and sprinkle the topping evenly over the cake batter. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs attached, and the topping is golden brown.

Cooling and Slicing Tips

Allow the cake to cool completely in the pan on a wire rack. This ensures that the cake sets properly and slicing it will be easier. Once cooled, slice into squares and serve.

Recipe Tips & Frequently Asked Questions

Substitutions for Key Ingredients

Substitute whole milk with almond milk for a dairy-free option.
Use coconut oil instead of butter for a different flavor profile.

Techniques for Achieving the Perfect Cake Texture

Ensure butter is softened, not melted, for better creaming.
Do not overmix the batter to avoid a dense cake.

Common Mistakes to Avoid

Not properly preheating the oven can affect the cake’s rise.
Overbaking can lead to a dry cake; check for doneness at 30 minutes.

Storage and Shelf Life Recommendations

Store in an airtight container at room temperature for up to 3 days.
Freeze for longer storage; thaw at room temperature before serving.

Can I Use Frozen Berries?

Yes, thaw and drain them well to prevent excess moisture in the batter.

How Do I Prevent the Berries from Sinking?

Toss berries in a little flour before folding into the batter.

Can This Recipe Be Made Gluten-Free?

Substitute with a gluten-free flour blend; adjust liquids as needed.

How Long Does the Cake Stay Fresh?

Up to 3 days at room temperature; best enjoyed fresh.

What to Serve With This Recipe

Ideal Beverage Pairings

Pair with a cup of hot tea or coffee for a cozy treat.
A glass of chilled white wine complements the cake’s flavors beautifully.

Complementary Side Dishes

Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Fresh fruit salad makes a light and refreshing side.

Serving Suggestions for Various Occasions

Perfect for a brunch spread or as a dessert for a family gathering.
Great for picnics or as a delightful treat for afternoon tea.

Variations and Add-Ons

Adding Nuts or Chocolate Chips

Fold in a handful of chopped nuts or chocolate chips for added texture and flavor.

Using Different Citrus Zests

Experiment with orange or lime zest for a different citrus twist.

Creating a Lemon Glaze for Extra Flavor

Drizzle a simple lemon glaze over the cooled cake for an extra burst of citrus.

This huckleberry cake is a delightful blend of flavors and textures, making it a perfect choice for any occasion. Give it a try and enjoy the wonderful combination of lemon and huckleberries. Don’t forget to share your baking experience and let us know how it turned out!

INGREDIENTS:

FOR THE CAKE:
¼ cup unsalted butter, softened (56 grams)
¾ cup granulated sugar (150 grams)
1 large egg
Zest of 1 lemon
2 cups all-purpose flour (240 grams)
2 teaspoons baking powder
½ teaspoon salt
1 cup whole milk (237 ml)
2 cups huckleberries or blueberries (340 grams)

FOR THE TOPPING:
½ cup packed light or dark brown sugar (106 grams)
½ cup all-purpose flour (60 grams)
½ teaspoon cinnamon
¼ cup unsalted butter, melted (56 grams)

INSTRUCTIONS:

Preheat your oven to 375°F (190°C) and line an 8-inch square baking pan with parchment paper for easy removal.
Using a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add the egg and beat until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and lemon zest. Gradually add this dry mixture to the creamed butter and sugar in three parts, alternating with the whole milk. Mix after each addition until just combined. Gently fold in the huckleberries, being careful not to crush them. The batter will be quite thick. Spread the batter evenly into the prepared baking pan.
For the topping, mix together the brown sugar, flour, and cinnamon in a small bowl. Pour in the melted butter and stir until the mixture resembles coarse crumbs. Sprinkle this topping evenly over the cake batter.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean with just a few moist crumbs attached, and the topping is golden brown. Allow the cake to cool completely in the pan on a wire rack. Once cooled, slice into squares and serve.