Description
A cozy, berry-laden delight that brings a slice of summer into your home, layered with sweet, tart huckleberries in a buttery cake.
Ingredients
- Fresh Huckleberries (2 cups)
- All-Purpose Flour (1 ½ cups)
- Granulated Sugar (1 cup)
- Unsalted Butter (½ cup, softened)
- Large Eggs (2)
- Milk (½ cup)
- Baking Powder (2 tsp)
- Salt (½ tsp)
- Vanilla Extract (1 tsp)
- Cinnamon (½ tsp)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×9-inch square baking dish or a round cake pan.
- In a large bowl, whisk together the flour, baking powder, salt, and cinnamon.
- Cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, followed by the vanilla, mixing until smooth.
- Gradually add your dry ingredients to the butter mixture.
- Fold in the huckleberries gently.
- Pour the batter into your prepared baking dish.
- Bake for 35–40 minutes, or until a toothpick comes out clean.
- Once baked, allow to cool in the pan for about 10 minutes before transferring to a wire rack.
Notes
Dust with powdered sugar before serving. Can serve warm with whipped cream or yogurt.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
Keywords: huckleberry, buckle, dessert, cake, summer, baking