Description
A moist, tender American cake blending huckleberries and bright lemon zest. Perfectly balanced with maple-sugar sweetness, a vibrant citrus finish, and a tender crumb for tea-time or dessert.
Ingredients
2 1/2 cups cake flour
1 tablespoon baking powder
1/2 cup granulated sugar
1/2 teaspoon fine-grained salt
2 large eggs, room temperature
2 cups buttermilk
1/2 cup melted unsalted butter
1 tablespoon fresh lemon zest
2 cups fresh huckleberries
1/4 cup maple sugar (optional for topping)
Instructions
Preheat oven to 400°F. Position rack atop a baking sheet
Whisk flour, baking powder, sugar, and salt in a bowl
In another bowl, whisk eggs, melted butter, and lemon zest
Gradually mix wet ingredients into dry until smooth
Gently fold in huckleberries
Pour batter into a buttered 9-inch round pan
Optional: Sprinkle maple sugar over the top
Bake 20-25 minutes until golden
Cool fully before slicing
Notes
Use all-purpose flour if needed; sift for lighter texture
Ensure baking powder is fresh for best rise
Test doneness with a toothpick
Serve with vanilla whipped cream
Store in airtight container up to 3 days
- Prep Time: 20
- Cook Time: 25
- Category: Trend Recipes
- Method: Baking
- Cuisine: American