Huckleberry Cake Recipe
This quick and easy recipe for Huckleberry Cake is a delicious way to highlight fresh seasonal huckleberries. And yes, you can use frozen huckleberries or even blueberries if you can't find huckleberries in your area.
How to Make the Best Huckleberry Cake
This huckleberry cake is one of those simple, rustic desserts that lets the star ingredient truly shine. Huckleberries have a unique sweet-tart flavor that’s more complex than their blueberry cousins, and when paired with bright lemon zest and a tender, yogurt-based crumb, the result is absolutely irresistible.
What makes this cake so appealing is its versatility—you can bake it in a loaf pan for a beautiful presentation or use a round cake pan for a more traditional look. The olive oil keeps the cake incredibly moist while adding a subtle fruitiness that complements the berries perfectly. Whether you’re lucky enough to forage your own huckleberries or you’re substituting with store-bought blueberries, this cake captures the essence of summer in every bite.
Top it with a simple lemon glaze and a dusting of powdered sugar for an elegant finish, or serve it warm with a scoop of vanilla ice cream for the ultimate comfort dessert. Either way, this cake is sure to become a seasonal favorite in your recipe collection.
Huckleberry Cake
This quick and easy recipe for Huckleberry Cake is a delicious way to highlight fresh seasonal huckleberries. And yes, you can use frozen huckleberries or even blueberries if you can't find huckleberries in your area.
Ingredients
Cake Batter
Instructions
Prepare the Cake
- Preheat oven to 350°F. Grease a 9-inch loaf pan with olive oil or butter (or use an 8-9 inch cake pan).
- In a large bowl, whisk yogurt, eggs, olive oil and vanilla until smooth. Add the sugar and mix really well for 2 minutes.
- Mix in the salt and sprinkle in baking powder (sifting through a strainer to catch any clumps), then stir in the flour and whisk until the batter is well combined and smooth.
- Gently fold in the lemon zest and huckleberries, being careful not to overmix.
- Pour the batter into the greased loaf pan and place on the lower to middle rack of the oven.
Bake and Finish
- Bake for 35 minutes, then check the cake. Tent with foil if it's getting too dark, and continue baking until internal temp reaches 200°F or a toothpick comes out clean, about 50-60 minutes total.
- Let the cake cool on a wire rack for 15 minutes before inverting.
- Run a knife along the edges of the loaf pan and invert. Place the cake on a wire rack over a sheet pan and drizzle with lemon glaze if desired. Sprinkle with powdered sugar.
- Serve as is or with whipped cream or ice cream.
Notes
- For a less sweet cake, reduce the sugar to 3/4 cup.
- If the batter feels overly thick, loosen it with a little more yogurt or milk, but a thicker batter will help keep the huckleberries from sinking.
- Frozen huckleberries or blueberries work great as a substitute if fresh huckleberries aren't available.
