Here’s a recipe for a Melt-in-Your-Mouth Huckleberry Cake, inspired by the light, delicate texture described in similar blueberry cake recipes, adapted for huckleberries.
This recipe is based on a classic approach that yields a tender, moist cake with a burst of tart huckleberry flavor.
If huckleberries are unavailable, blueberries can be substituted.
Ingredients:
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- 2 Eggs (separated)
- 1 cup Sugar
- 1/4 tsp. Salt
- 1/2 cup Butter
- 1 tsp. Vanilla
- 1 1/2 cup Sifted Flour
- 1 tsp. Baking Powder
- 1/3 cup Milk
- 1 1/2 cup Fresh Huckleberries
Directions:
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- Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar and beat until fluffy.
- Beat in egg yolks and vanilla until light and creamy.
- Add sifted dry ingredients alternately with the milk.
- Fold in beaten egg whites.
- Fold in the fresh berries.
- Shake a little of the dry ingredients over the berries, before adding them to the mix so the berries won’t sink to the bottom.
- Turn into a greased 8 by 8-inch pan.
- Sprinkle top of the batter lightly with granulated sugar.
- Bake at 350 degrees for 50-60 minutes.
Huckleberries are tart, so the full 3/4 cup sugar balances their flavor. If using sweeter blueberries, reduce sugar to 1/2 cup.
The egg whites and careful folding create the “melt-in-your-mouth” texture. Avoid overmixing to maintain lightness.
Store leftovers at room temperature for 1–2 days or in the fridge for up to 4 days. The cake becomes moister after sitting overnight.
If freezing, omit glaze and wrap tightly in plastic wrap after cooling. Thaw at room temperature before serving.
