Huckleberry Cake

Prep time: 30 min

Cook time: 45 min

Servings: 12

Yield: 12 servings

Description

This huckleberry cake recipe is made with buttermilk, topped with a brown sugar-oat streusel, garnished with almonds, and served with whipped cream.

Ingredients

• 1 cup all-purpose flour

• 1 cup whole wheat flour

• 1 teaspoon baking soda

• 1/2 teaspoon sea salt

• 1 1/2 cups brown sugar

• 1 cup buttermilk

• 1/2 cup butter, melted

• 1 egg, lightly beaten

• 1 teaspoon vanilla extract

• 1 1/2 cups huckleberries

• 1/2 cup sliced almonds for garnish

• 1 1/2 cups whipped cream for garnish

• 1/2 cup brown sugar

• 1/4 cup white sugar

• 1/4 cup rolled oats

• 1 teaspoon ground cinnamon

• 1 tablespoon butter, melted

Directions

1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

2 Combine all-purpose flour, whole wheat flour, baking soda, and salt in a medium bowl.

3 Combine 1 ½ cups brown sugar, buttermilk, ½ cup melted butter, egg, and vanilla in a large bowl; stir in flour mixture until combined. Gently fold in huckleberries. Pour batter into the prepared pan. Set aside.

4 Combine ½ cup brown sugar, white sugar, oats, and cinnamon; stir in 1 tablespoon melted butter. Sprinkle oat-cinnamon topping evenly over cake batter.

5 Bake in the preheated oven until a toothpick inserted into cake comes out clean, 45 to 50 minutes. Cool completely. Garnished with whipped cream and sliced almonds.