Description
A delightful cake capturing the essence of summer with the sweet-tart flavor of huckleberries and a hint of lemon.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- Zest of one lemon
- Juice of one lemon (about 2–3 tablespoons)
- 1 cup huckleberries (fresh or frozen)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9-inch round cake pan, greasing or lining it with parchment paper.
- Mix the dry ingredients: whisk together the flour, baking powder, baking soda, and salt.
- Cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the lemon zest, lemon juice, and vanilla extract.
- Combine the wet and dry ingredients, alternating with milk until just combined.
- Fold in the huckleberries gently.
- Pour the batter into the prepared pan and bake for 25-30 minutes.
- Cool the cake in the pan for 10 minutes, then transfer to a wire rack.
Notes
Tip: Serve the cake with whipped cream or vanilla ice cream. It’s perfect with a cup of tea!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: cake, lemon, huckleberry, dessert, summer, baking