Huckleberry Cake

Huckleberry Cake

GrandmaDebra

"I came across this Huckleberry Cake recipe a few years ago and changed it a little. The cake is wonderful even without the topping! Garnish with sliced almonds and serve with a dollop of whipped cream."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

2 h 15 m servings 390 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 390 kcal
  • 19%
  • Fat:
  • 14.4 g
  • 22%
  • Carbs:
  • 62.5g
  • 20%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 289 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Mix together the all-purpose flour, whole wheat flour, baking soda and salt. Set aside.
  2. Combine the egg, vanilla, 1/2 cup melted butter, buttermilk, and 1 1/2 cups brown sugar in a bowl. Add the flour mixture and stir until combined. Gently fold in the huckleberries. Pour batter into prepared pan.
  3. To make the topping, combine 1/2 cup brown sugar, the white sugar, oats, and cinnamon. Toss with 1 tablespoon melted butter. Sprinkle the topping evenly over the cake batter.
  4. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely before serving. Serve garnished with whipped cream and sliced almonds, if desired.

Reviews

Read all reviews 7
  1. 8 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This was a very interesting recipe. I had it without the topping. It creeps up on you and then it explodes into flavor. At first, it tasted like a piece of bread with some huckleberries in it...

Most helpful critical review

A little dry

Most helpful
Most positive
Least positive
Newest

This was a very interesting recipe. I had it without the topping. It creeps up on you and then it explodes into flavor. At first, it tasted like a piece of bread with some huckleberries in it...

Very tasty, but after sitting overnight the bottom of this cake became very wet. I used blueberries, which, after a little research I learned are actually huckleberries. Apparently it's a differ...

I tried this recipe and loved it! Everyone that I have made it for has loved it also. We were fortunate enough to have a lot of huckleberries so instead of a 1 & 1/2cups of berries we added 2 ...

Very tasty ! Thanks for sharing. Just a note to the critic Pam-3BoysMama . Huckleberries are grown mostly in the cool mountains here where I live and in other areas. They are purplely blue and 1...

Yum! Now this is what I think of when I dream of coffee cake. Crumbly, crunchy topping. Moist, rich, fruity cake. Makes fighting the bears for the huckleberries so much more worth it :)

A little dry

We loved this cake. I changed a couple of things. I baked it in a bundt pan. I also reduced the brown sugar to a cup. The topping I did was a 1/4 cup brown sugar, oatmeal and sliced almonds with...

Other stories that may interest you