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+ servings

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.
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4.67 from 9 votes


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)


  • 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.
Recipe adapted from All Recipes.


Sodium: 87mg, Calcium: 51mg, Vitamin C: 2mg, Vitamin A: 227IU, Sugar: 19g, Fiber: 1g, Potassium: 119mg, Cholesterol: 27mg, Calories: 209kcal, Saturated Fat: 4g, Fat: 7g, Protein: 3g, Carbohydrates: 35g, Iron: 1mg
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