Huckleberry Cake

Huckleberry Cake

7
GrandmaDebra 0

"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."
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Ingredients

2 h 15 m servings 390 cals
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Original recipe yields 12 servings

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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

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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.

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Directions

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  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

7
  1. 7 Ratings

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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

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...