Huckleberry Butter Cake with Lemon Glaze

 

I swear I sometimes think I’m married to a large child. Whenever I say “kid-approved”, I’m referring to my husband, a.k.a. “Mr. Picky”, a.k.a. “Stingy Britches”.  Not that he is selfish in any other way, very giving actually, but only when it comes to sharing goodies with friends and neighbors you’d think I was giving away gold bars or even our last dollar or something. We were out of dessert in the house for a few days, and he was driving me crazy! Subtle hints at first, like mentioning “how good those berries are in the freezer”, to an all out “when are you going to bake something” tantrum! I know exactly what he looked like at age 7. No doubt about it, and I really wouldn’t have him any other way. If someone is craving my baking that badly, I must be doing something right! And this is one of our favorite cakes. Rich, buttery, loaded with berries and smothered with a tart lemon glaze! A super easy from-scratch cake that anyone can make with what you already have on hand other than the berries! And you could even use blueberries, raspberries or wild blackberries if you already have them. *Always add berries frozen to baked goods, even cookies, so they don’t over bake and turn into a hollow blue hole when done. Adding them frozen keeps them whole, in tact and even juicy!  And no more buying those boxes!! Cake mixes used to be ok to use, but, at least some brands, have really taken a swan-dive off a cliff in quality anymore. My motto is – – if you have to major league doctor it, then it isn’t worth buying anymore. Even if you’ve never made a cake from scratch before, this is the one to try. Very easy and no-fail. Just look how gorgeous!!

 

 

You definitely can’t get this from a box!! 

 

 

Golden, releases from the pan perfectly, and bursting with beautiful berries!!

 

 

I so wish you could take a big whiff….smells heavenly!!!! 

 

 

Draped with a tangy lemon glaze!! (*Mine was a little thinner than what I normally make. I went to add “just a teaspoon more” and I accidentally added what turned out to be a few “glugs” when I went to pour without measuring. But don’t worry, I’ll adjust that for you.)  It’s still VERY, very good, though! So no harm done! Whew!!

 

 

And a nice big hunk for my ever-loving “Stingy Britches”! 

 

 

I’ll see how fast this cake goes, and if not going quickly enough, I am going to share!  😉 

 

 

Homemade cakes are easy, especially this one! So check your pantry, pick up some berries and head out to the kitchen! You won’t be disappointed!! Enjoy all and Happy Fall!! 

 

Shared with: 

 

 

HUCKLEBERRY BUTTER CAKE with LEMON GLAZE 

Makes 1 Bunt Cake / 10-12 servings

 

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 Tbl. 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 Tbl. lemon juice

1 Tbl. very soft butter

1-2 tsp. milk or cream, to desired consistency adding 1 tsp. at a time

 

DIRECTIONS:

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. (*If you don’t have a flour sifter, you really should get one! But you can use a whisk and whisk extremely well going not only around the bowl and doing figure 8’s, but also lifting up from the bottom and sprinkling the flour mixture across the top repeating often.) If you do have a flour sifter, good for you!! 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 bunt 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. Mine never sticks, though. 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. 

 

For 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.