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Huckleberry Cake
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
135 minutes
Delicious Huckleberry Cake topped with sliced almonds, perfect with a dollop of whipped cream.
Ingredients:
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon sea salt
  • 1 egg, lightly beaten
  • 0.5 cup butter, melted
  • 1 cup buttermilk
  • 1.5 cups brown sugar
  • 1.5 cups huckleberries
  • 0.5 cup sliced almonds for garnish
  • 1.5 cups whipped cream for garnish
  • 0.5 cup brown sugar
  • 0.25 cup rolled oats
  • 1 tablespoon butter, melted
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and grease a 9x13 inch pan. Combine all-purpose flour, whole wheat flour, baking soda, and salt in a bowl. Set aside.
  • In a bowl, mix together the egg, vanilla, 1/2 cup of melted butter, buttermilk, and 1 1/2 cups of brown sugar. Add the flour mixture and stir until combined. Carefully fold in the huckleberries. Transfer the batter to the prepared pan.
  • Prepare the topping by mixing 1/2 cup of brown sugar, along with white sugar, oats, and cinnamon. Drizzle 1 tablespoon of melted butter over the mixture and sprinkle it evenly onto the cake batter.
  • Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the cake comes out clean. Let it cool completely, then serve topped with whipped cream and sliced almonds, if desired.

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