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Classic Wild Huckleberry Buckle Cake Recipe with Easy Lemon Streusel Topping

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A moist, buttery wild huckleberry buckle cake topped with a tangy lemon streusel, perfect for summer gatherings and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) buttermilk (or whole milk with 1 tablespoon lemon juice)
  • 2 cups (about 250g) wild huckleberries, fresh or frozen
  • ½ cup (100g) granulated sugar (for streusel)
  • ½ cup (60g) all-purpose flour (for streusel)
  • 1 teaspoon lemon zest (from one medium lemon)
  • 6 tablespoons (85g) unsalted butter, cold and cubed (for streusel)
  • Optional: a pinch of ground cinnamon (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour your baking pan or line it with parchment paper.
  2. In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, use a mixer on medium speed to beat the softened butter and 1 cup sugar until fluffy and pale, about 3 to 4 minutes.
  4. Beat in eggs one at a time, mixing well after each. Stir in vanilla extract.
  5. Alternately add the dry flour mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix each addition just until combined.
  6. Gently fold in the huckleberries using a spatula, careful not to break them up.
  7. In a small bowl, combine sugar, flour, lemon zest, and cinnamon if using. Cut in the cold butter with a fork or fingers until mixture resembles coarse crumbs.
  8. Pour the batter into the prepared pan and smooth the top. Sprinkle the lemon streusel evenly over the batter.
  9. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The streusel should be golden and slightly crisp.
  10. Let the cake cool in the pan on a wire rack for at least 30 minutes before slicing.

Notes

Use room temperature butter for best creaming results. Fold berries gently to avoid breaking them and prevent muddy batter. Toss berries lightly in flour before folding to prevent sinking. Lemon zest in streusel adds brightness and balances sweetness. Streusel topping can be made a day ahead and refrigerated.

Nutrition

Keywords: wild huckleberry buckle, lemon streusel topping, summer cake, berry dessert, easy cake recipe, homemade cake, baking with berries

Find it online: https://sagestirs.com/classic-wild-huckleberry-buckle-cake-recipe-with-easy-lemon-streusel-topping/