Description
This Huckleberry Cake is hands down one of my favorite huckleberry recipes! It’s a one-bowl cake recipe that takes just 15 minutes of hands-on time before baking in the oven. Vegan-adaptable and blueberries work too!
Ingredients
- 3/4 cup whole milk yogurt (or sour cream)
- 1/2 cup olive oil
- 2 extra-large eggs
- 1 teaspoon vanilla extract
- 3/4- 1 cup sugar (see notes)
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 1/2 cups all-purpose flour
- 1-2 tablespoons lemon zest
- 1 cup huckleberries (fresh or frozen, or use blueberries)
Lemon Glaze Recipe
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice, more as needed
- 1/2 teaspoon vanilla
- pinch salt
Instructions
- Pre-heat oven to 350F
- Grease a 9-inch loaf pan with olive oil or butter (or use an 8-9 inch cake pan)
- Mix. In a large bowl, whisk yogurt, eggs, olive oil and vanilla until smooth. Add the sugar & mix really well, for 2 minutes. Mix in the salt & sprinkle in baking powder ( I do this over a strainer to catch any clumps), then stir in the flour and whisk until the batter is well combined and smooth. (Alternatively, you can mix the flour and baking powder separately- adding it together.) If the batter feels overly thick, you can loosen it with a little more yogurt, milk, etc., but a thicker batter will help keep the huckleberries in place and prevent them from sinking.
- Carefully Combine. Gently fold in the lemon zest and huckleberries, being careful not to overmix.
- Bake. Pour the batter into the greased loaf pan and place on the lower to middle rack of the oven. Check at 35 minutes, tent with foil if it is getting too dark, and continue baking until the internal temp reaches 200F or a toothpick comes out clean (50-60 minutes).
- Make the Glaze. While the cake is baking, make the easy lemon glaze. Just whisk everything together in a small bowl, adding more lemon juice if needed to thin.
- Drizzle. Let the cake cool on a wire rack at least 15 minutes before inverting. Run a knife along the edges of the loaf pan and invert onto a wire rack over a sheet pan. Drizzle with the lemony glaze. Sprinkle with the powdered sugar you like.
- Serve as is or with whipped cream or ice cream.
Notes
To make this vegan: leave out the eggs. Use a higher-fat, plant-based yogurt and increase to 1 cup (instead of 3/4 cup) of yogurt. If the batter feels overly thick, add 2-4 tablespoons of plant-based milk.
Storing. The cake will keep up to 3-4 days at room temp, lightly covered, or wrap and refrigerated for up to 10 days, or freeze for up to 3 months.
This can be made in an 8-inch cake pan or a spring form pan, lined with parchment.
Sugar: Huckleberries are quite tart, so if you prefer a sweeter cake, use the full cup of sugar. I enjoyed this with 3/4 cups of sugar- keep in mind the lemony glaze is sweet as well. If using blueberries (much sweeter than huckleberries) reduce sugar to 1/2 cup- 3/4 cup.
Powdered Sugar. You can make powdered sugar by blending regular cane sugar in a high-speed blender until finely ground.
Nutrition
- Serving Size: 1 inch slice, without the glaze
- Calories: 291
- Sugar: 19.2 g
- Sodium: 405.8 mg
- Fat: 14.6 g
- Saturated Fat: 2.6 g
- Carbohydrates: 35.9 g
- Fiber: 1 g
- Protein: 5.3 g
- Cholesterol: 43.6 mg