Huckleberry Cake

Rating: 4.11 stars
9 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 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.

By GrandmaDebra

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Recipe Summary

prep:
25 mins
cook:
45 mins
additional:
1 hr 5 mins
total:
2 hrs 15 mins
Servings:
12
Yield:
1 - 9x13 inch pan
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
TOPPING

Directions

  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

Per Serving:
390 calories; protein 5.6g; carbohydrates 62.5g; fat 14.4g; cholesterol 44.9mg; sodium 288.9mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

Becca Posey
Rating: 4 stars
12/02/2008
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 but as my palette got used to it I loved it. Will definitely make it again!! Read More
Helpful
(9)

Most helpful critical review

Rhonda
Rating: 2 stars
11/04/2014
A little dry Read More
9 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Becca Posey
Rating: 4 stars
12/02/2008
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 but as my palette got used to it I loved it. Will definitely make it again!! Read More
Helpful
(9)
Pam Ziegler Lutz
Rating: 4 stars
05/21/2011
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 difference in terminology as we only seem to have the blue ones in my area and they are always marketed as blueberries. I loved the topping on this cake - don't skip that! This looks so pretty topped with whipped cream and sliced almonds. Read More
Helpful
(5)
Tashua
Rating: 5 stars
08/27/2009
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 heaping cups. Excellent recipe! Will definitely use again! Read More
Helpful
(5)
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snowpass
Rating: 4 stars
04/07/2012
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 1/2 the size of a blueberry. If you tasted them side by side you would taste the difference right away. You have to fight the black bears for them! VBG I know lol Read More
Helpful
(4)
Jack-jack
Rating: 5 stars
02/06/2013
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:) Read More
Helpful
(1)
Rhonda
Rating: 2 stars
11/04/2014
A little dry Read More
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robmont
Rating: 4 stars
08/22/2019
Huckleberries are not blueberries. This recipe came out a bit dry so I think an increase in the huckleberries would do it. A good recipe, it just needs some tweaking. Read More
LindaY
Rating: 5 stars
07/16/2014
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 the butter and cinnamon. It is light not too sweet so it doesn't take away from the flavor of the huckleberries. Enjoy!!! Read More
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