We are on a roll with decadent huckleberry cakes recipes! Here is a beautiful huckleberry butter bundt cake — perfect for company or any special occasion!
Ingredients
Cake
- 2 3/4 cups flour
- 1/2 tsp. salt
- 1/4 tsp. cinnamon
- 1 tsp. baking powder
- 2 cups sugar
- 2 sticks real butter, softened (8 oz.)
- 4 extra-large eggs, room temp.
- 1 Tbs. vanilla
- 1/2 tsp. lemon juice
- 1 cup milk
- 3 cups frozen huckleberries, can sub blueberries, raspberries or wild blackberries
Lemon Glaze
- 1 1/2 cups powdered sugar, (scoop and level method)
- 1 Tbs. lemon juice
- 1 Tbs. very soft butter
- 1-2 tsp. milk or cream, to desired consistency adding 1 tsp. at a time
Instructions
Cake
- Preheat oven to 400 degrees. Grease and lightly flour bundt pan. Set aside.
- Add flour, salt, cinnamon and baking powder to your flour sifter. Sift into large bowl, not mixer bowl though. After sifting, stir a few times with a whisk to evenly mix ingredients into flour. Set aside.
- In mixing bowl, cream sugar and butter. Beat in eggs. Beat in vanilla, lemon juice and milk. Add dry ingredients all at once, and beat on low just until moistened, then beat on medium for 2 minutes. Gently fold in frozen huckleberries.
- Pour into prepared bundt cake pan and pop into preheated 400 degree oven. Bake for 20 minutes, reduce heat to 350 and bake 40 minutes longer. Cool in pan 10-15 minutes. *If it appears to be sticking anywhere, loosen upper sides with a knife. Place serving plate or cake stand on top and turn over. Tap top and sides with a the butt end of a knife to loosen and carefully lift up pan to remove. If it doesn’t lift up, just tap a few more times until it releases easily. Let cool completely.
- When cool, dust top with lots of powdered sugar or make a lemon glaze. Store covered.
Lemon Glaze
- Dump powdered sugar into medium bowl, stir in lemon juice and very soft butter. Stir in milk, one teaspoon at a time, until smooth. Pour over cooled cake.
Check out the original article from Wildflour’s Cottage Kitchen
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