Huckleberry Cake
A delightful berry-flavored cake featuring fresh huckleberries, perfect for summer gatherings or casual desserts, offering a sweet, tart, and moist treat.
Ingredients
Instructions
- Beat sugar and eggs together.
- Mix flour and baking powder in a bowl.
- Add milk to the flour mixture and combine.
- Combine all the ingredients until smooth.
- Fold in the berries gently.
- Sprinkle sugar on top of the batter.
- Bake in an 8-inch square pan at 350°F for 35 to 40 minutes.
Tips & Substitutions
For a lighter texture, ensure that your eggs are at room temperature before beating them with the sugar. If you can't find huckleberries, blueberries or blackberries can be excellent substitutes. To enhance flavor, consider adding a teaspoon of vanilla extract to the mixture. If you're looking for a gluten-free option, you can substitute the all-purpose flour with a gluten-free blend.
Serving Suggestions
This huckleberry cake is delightful on its own, but you can elevate your serving by pairing it with a dollop of whipped cream or a scoop of vanilla ice cream. It also goes wonderfully with a cup of tea or coffee. For a lovely brunch spread, serve it alongside June'S Bean Dish for a delicious combination.
Storage & Reheating
Store any leftover huckleberry cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds or in the oven at 350°F for 5-7 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Huckleberry Cake contains roughly 352 calories, with 6g protein, 69g carbohydrates, and 6g fat. It is an excellent source of vitamin C (39% of the Daily Value), calcium (27% of the Daily Value), and iron (23% of the Daily Value), and a good source of protein and dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen huckleberries for this recipe?
Yes, you can use frozen huckleberries, but make sure to thaw and drain them before adding to the batter to avoid excess moisture. This helps maintain the cake's texture. If using frozen berries, you may want to slightly reduce the baking time as they can affect the overall cooking time.
What can I do if my batter is too thick?
If your batter seems too thick, you can add a little more milk, one tablespoon at a time, until you reach the desired consistency. Keep in mind that the batter should be pourable but not runny. Adjusting the milk will help ensure a moist cake without compromising the structure.
Can I add nuts to the huckleberry cake?
Absolutely! Chopped nuts such as walnuts or pecans can add a delicious crunch to your huckleberry cake. Fold them in gently along with the berries to ensure they are evenly distributed. Just be mindful of allergies if serving to guests.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).