Description
A delightful huckleberry cake that captures the essence of summer with its sweet-tart flavor and nostalgic memories.
Ingredients
Scale
- 2 cups fresh huckleberries
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup milk
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9-inch round cake pan with butter and flour or parchment paper.
- Mix the dry ingredients in a medium bowl.
- Cream the butter and sugar until light and fluffy.
- Add the eggs one at a time and then mix in the vanilla.
- Combine dry and wet ingredients, alternating with milk.
- Fold in the huckleberries gently.
- Pour the batter into the prepared cake pan.
- Bake for 30-35 minutes until a toothpick comes out clean.
- Cool the cake for 10 minutes, then turn out to cool completely.
Notes
Dust with powdered sugar or drizzle with lemon glaze. Enjoy with whipped cream or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
Keywords: huckleberry cake, dessert, summer recipe, baking