Huckleberry Cake

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

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 390 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1 cup buttermilk
• 1 tablespoon butter, melted
• 1 cup whole wheat flour
• 1 egg, lightly beaten
• 0.5 cup butter, melted
• 0.25 cup white sugar
• 1.5 cups brown sugar
• 0.5 cup brown sugar
• 0.5 teaspoon sea salt
• 0.25 cup rolled oats
• 1.5 cups huckleberries
• 0.5 cup sliced almonds for garnish
• 1.5 cups whipped cream for garnish

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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