Description
A spiced, fruit-laden cake studded with wild huckleberries and topped with a golden cinnamon-sugar crumb. Rustic, aromatic, and tender, it pairs tart fruit with buttery warmth.
Ingredients
3/4 cup (150g) granulated sugar
1/4 cup (56g) unsalted butter, room temperature
1 large egg, room temperature
2 cups (240g) all-purpose flour
2 cups (340g) huckleberries, fresh or frozen (unthawed)
1/2 cup brown sugar (packed)
1/4 cup flour
1/2 tsp ground cinnamon
1/4 cup melted butter for topping
2 tsp baking powder
1 tsp salt
1 tbsp lemon zest
1 cup milk
Instructions
Preheat oven to 375°F (190°C). Line an 8-inch baking pan with parchment paper.
Cream sugar and butter in a stand mixer until light and fluffy.
Beat in egg completely, ensuring smooth emulsion.
In a separate bowl, mix 2 cups flour, baking powder, salt, and lemon zest.
Alternate adding flour mixture in three batches with 1 cup milk, beginning and ending with dry ingredients.
Gently fold in huckleberries to avoid crushing berries.
In a small bowl, combine brown sugar, 1/4 cup flour, cinnamon, and melted butter for topping.
Sprinkle topping evenly over cake batter in the prepared pan.
Bake for 30-35 minutes until a toothpick inserted comes out with moist crumbs.
Cool completely in the pan on a wire rack before slicing.
Notes
Use room-temperature egg for proper air incorporation
Avoid overmixing after adding berries to prevent compaction
Lightly grease parchment paper to prevent topping displacement
Test doneness at 25 minutes for optimal texture
For frozen berries, do not thaw to avoid moisture release
Sift flour mixture in stages for even aeration
- Prep Time: 15
- Cook Time: 35
- Category: trends
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (from 8-10 servings)
- Calories: 370
- Sugar: 28g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg