Huckleberry Cake is a charming, fruit-forward dessert that captures the rustic flavors of summer berries in a soft, buttery crumb. Often enjoyed in the American Northwest where wild huckleberries grow in abundance, this cake blends the tartness of the berries with the richness of a vanilla-scented batter. Its ease of preparation and comforting flavors make it perfect for everyday enjoyment or as a nostalgic potluck favorite. Whether baked with fresh or frozen berries, it brings a burst of seasonal fruit to the table with every bite.
Ingredients
- 1½ cups all-purpose flour
- ⅔ cup sugar
- 2 tsp baking powder
- ½ tsp salt
- ⅓ cup milk
- 1 egg
- 1 tbsp butter (or margarine, melted)
- 1 tsp vanilla (or almond extract)
- 1½ cups huckleberries (fresh or partially thawed, or blueberries)
Instructions
Step 1: Prepare Batter Base
- In a large bowl, sift together flour, sugar, baking powder, and salt.
Step 2: Mix Wet Ingredients
- In a small bowl, beat together milk, egg, melted butter, and vanilla (or almond extract).
Step 3: Combine Wet & Dry
- Pour wet mixture into dry ingredients. Stir until just moistened—do not overmix.
Step 4: Add Berries
- Gently fold in huckleberries or blueberries.
Step 5: Prepare Pan
- Grease an 8x8x2-inch baking pan. Pour batter into pan and spread evenly.
Step 6: Bake
- Bake in a preheated 400°F (205°C) oven for about 40 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool & Serve
- Cool in pan on a wire rack. Cut into 9 squares and serve warm or at room temperature.
Tips
- Substitute blueberries if huckleberries are unavailable (as noted on the card).
- Toss berries lightly in flour before folding in to prevent sinking.
- Use almond extract instead of vanilla for a more pronounced nutty flavor.
- Serve warm with whipped cream or vanilla ice cream.
- Add a light dusting of powdered sugar before serving.
- For extra moisture, replace 1 to 2 tablespoons of milk with sour cream.
- Bake in muffin tins for individual portions (adjust bake time).
- This cake freezes well when tightly wrapped.
- Line the pan with parchment for easier removal.
Nutrition
Calories: 230kcalCarbohydrates: 35gProtein: 3.5gFat: 7gSaturated Fat: 3.5gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 220mgPotassium: 90mgFiber: 1gSugar: 18gVitamin A: 250IUVitamin C: 3mgCalcium: 70mgIron: 1.2mg
Tried this recipe?Let us know how it was!