|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 2g||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Huckleberries are so similar to blueberries that you might have to ask where they came from to find the answer. Western huckleberries don't grow in clusters like blueberries. Eastern huckleberries do grow in clusters and are almost indistinguishable from blueberries.
Make this cake with either huckleberries or blueberries. It's an easy cake to prepare, baked in an 8-inch pan. Sprinkle the finished cake with sifted powdered sugar or drizzle a simple vanilla glaze over the cake. Chopped nuts may be added to the cake as well.
- 2 cups/9 ounces all-purpose flour
- 2 teaspoons baking soda
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 large egg
- 1 teaspoon pure vanilla extract
- 3/4 cup milk
- 5 tablespoons melted butter
- 1 1/2 cups fresh huckleberries (or partially thawed frozen, or blueberries)
Heat the oven to 350 F. Grease and flour an 11-by-7-by-2-inch cake pan.
In a mixing bowl, combine the flour, baking soda, sugar, and salt.
In a medium bowl, whisk the eggs with the vanilla, milk, and melted butter.
Stir the milk and egg mixture into the dry ingredients just until moistened.
Fold the huckleberries or blueberries into the batter.
Bake in the preheated oven for 25 to 30 minutes or until a wooden pick comes out clean when inserted in center. Cool in pan on a rack.
Cut huckleberry cake into squares to serve. Makes about 9 (3x3 inches each) servings of huckleberry cake.
Note: To substitute all-purpose flour for the cake flour - For each cup of cake flour, measure out 1 cup of all-purpose flour then remove 2 tablespoons.