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huckleberry cake

Delicious Huckleberry Cake

Delicious Delicious Huckleberry Cake recipe with step-by-step instructions.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Calories: 2550
Ingredients Method

Ingredients
  

For the cake:
  • 1 cup yogurt (FAGE Total 5% preferred)
  • 1/2 cup olive oil
  • 2 eggs
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1 cup sugar
  • 1/2 tsp salt
  • 2 1/4 tsp baking powder
  • 1 1/2 cups King Arthur all-purpose flour
  • 3 tbsp lemon zest, finely grated
  • 1 1/4 cups huckleberries
For the glaze:
  • 1 cup powdered sugar, sifted
  • 2 1/2 tbsp lemon juice
  • 1 pinch salt

Method
 

  1. Preheat your oven to 350°F. Grease a 9x13 inch baking dish (or similar size) with oil or butter, making sure to coat the bottom and sides evenly to prevent sticking.
  2. In a large mixing bowl, whisk together the yogurt, eggs, olive oil, and vanilla extract until well combined and slightly foamy. This creates an emulsified base that will keep the cake moist and tender. I prefer FAGE Total yogurt here because its richness adds a subtle tang that brightens the huckleberry flavor.
  3. Add the sugar to the wet mixture from Step 2 and stir vigorously for about 2 minutes. This extended mixing helps dissolve the sugar completely and incorporates air into the batter, which contributes to a lighter crumb structure and more even browning.
  4. In a separate bowl, whisk together the flour, baking powder, salt, and almond extract. Add the dry mixture to the sweetened wet ingredients from Step 3, stirring until just combined—stop when you don't see any dry flour streaks. Overmixing develops gluten and makes the cake tough, so resist the urge to stir too much.
  5. Gently fold the lemon zest and huckleberries into the batter from Step 4 using a rubber spatula with a few careful strokes. I like to toss the berries lightly in a tablespoon of flour before folding them in—this helps them stay suspended throughout the cake rather than sinking to the bottom. Pour the batter into your prepared pan from Step 1, spreading it evenly.
  6. Bake at 350°F for 50-60 minutes, until the center of the cake reaches 200°F on an instant-read thermometer or a toothpick inserted in the center comes out with just a few moist crumbs. The top should be golden brown. Let the cake rest in the pan for 15 minutes before turning it out onto a cooling rack.
  7. While the cake cools, whisk together the sifted powdered sugar, lemon juice, and a pinch of salt in a small bowl until smooth and pourable. Once the cake has cooled completely, drizzle the glaze over the top in a decorative pattern. Let it set for a few minutes before serving. The lemon glaze adds brightness that perfectly complements the tart huckleberries.