Huckleberry Buckle
This is a simple cake filled with wild huckleberries and a crunchy crumb topping. If huckleberries are hard to find in your area, blueberries make a fine substitution.
Ingredients
For the cake:
- ¾ cup granulated sugar (150 grams)
- ¼ cup unsalted butter , at room temperature (56 grams)
- 1 large egg
- 2 cups all-purpose flour (240 grams)
- 2 teaspoons baking powder
- ½ teaspoon salt
- Zest of 1 lemon
- 1 cup whole milk (237 ml)
- 2 cups huckleberries or blueberries (340 grams)
For the topping:
- ½ cup packed light or dark brown sugar (106 grams)
- ½ cup all-purpose flour (60 grams)
- ½ teaspoon cinnamon
- ¼ cup unsalted butter , melted (56 grams)
Instructions
- Preheat oven to 375°F. Line an 8-inch square baking pan with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar and butter together until combined and creamy. Beat in the egg.
- In a bowl, combine the flour, baking powder, salt and lemon zest. Add to the mixer in 3 additions, alternating with the milk and mixing after each. Fold in the huckleberries. The batter will be thick. Spread into the prepared baking pan.
- To prepare the topping, combine the brown sugar, flour, cinnamon, and melted butter in a small bowl. Sprinkle over the cake batter.
- Bake until a toothpick inserted into the center comes out clean with a few moist crumbs and the topping is golden brown, 30-35 minutes. Let cool completely, then slice and serve.
Notes
Recipe adapted from All Recipes.
Calories: 209kcal, Carbohydrates: 35g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 27mg, Sodium: 87mg, Potassium: 119mg, Fiber: 1g, Sugar: 19g, Vitamin A: 227IU, Vitamin C: 2mg, Calcium: 51mg, Iron: 1mg
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