Delicious replacement for traditional Italian-style tomatoes.
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Additional Time: | 1 hr 5 mins |
| Total Time: | 2 hrs 15 mins |
| Servings: | 12 |
| Yield: | 1 – 9×13 inch pan |
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 egg, lightly beaten
- 1 teaspoon vanilla extract
- ½ cup butter, melted
- 1 cup buttermilk
- 1 ½ cups brown sugar
- 1 ½ cups huckleberries
- ½ cup sliced almonds for garnish (Optional)
- 1 ½ cups whipped cream for garnish (Optional)
- ½ cup brown sugar
- ¼ cup white sugar
- ¼ cup rolled oats
- 1 teaspoon ground cinnamon
- 1 tablespoon butter, melted
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan. Mix together the all-purpose flour, whole wheat flour, baking soda and salt. Set aside.
- 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
| Calories | 390 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 45 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 7 g |
| Sodium | 289 mg |
| Sugars | 44 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
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.
A little dry
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!!!
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 🙂
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
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.
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!
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!!