Description
A tender, moist cake studded with tart huckleberries and topped with a spiced crumb topping. Zesty lemon and buttery warmth balance the naturally tart berries.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Zest of 1 lemon
3/4 cup granulated sugar
1/2 cup unsalted butter, softened
1 large egg (room temperature)
1 cup whole milk
2 cups fresh or frozen huckleberries or blueberries
1/2 cup packed brown sugar (for topping)
1/4 cup all-purpose flour (for topping)
1 teaspoon ground cinnamon
2 tablespoons unsalted butter (for topping)
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a large bowl, mix together all-purpose flour, baking powder, salt, and lemon zest.
Add granulated sugar and softened butter; mix until crumbly.
Beat in egg (one at a time) until fully incorporated.
Stir in whole milk
Fold in huckleberries with a gentle hand.
For topping, combine brown sugar, flour, and cinnamon in a small bowl.
Add melted butter; mix until crumbly but holds together in clumps.
Spread 2/3 of the topping over the batter, then scatter remaining topping on top.
Bake 40-45 minutes until golden and a toothpick comes out clean.
Notes
Frozen berries work best if used without thawing
Substitute blueberries for huckleberries if unavailable
Let cool completely before slicing for cleaner cuts
- Prep Time: 20
- Cook Time: 45
- Category: Trend Recipes
- Method: Baking
- Cuisine: American