Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 2 large eggs (100g)
  • 3/4 cup (180ml) buttermilk, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 tsp (7g) baking powder
  • 1/2 tsp (3g) salt
  • 1 tbsp (8g) lemon zest
  • 1 1/2 cups (225g) fresh or frozen huckleberries
  • 1 tbsp (8g) all-purpose flour (for tossing berries)
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (2g) lemon zest

Instructions:

  1. Preheat oven to 350°F (175°C). Grease an 8-inch or 9-inch round cake pan and line the bottom with parchment paper.
  2. Cream the softened butter and granulated sugar together using a mixer until pale and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract and 1 tablespoon of lemon zest until smooth.
  4. Whisk together the 2 cups of flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the flour.
  5. Toss huckleberries in 1 tablespoon of flour, then gently fold them into the batter with a spatula.
  6. Pour batter into the prepared pan and bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the cake in the pan for 10 minutes before transferring to a wire rack.
  8. Whisk together powdered sugar, lemon juice, and 1 teaspoon of lemon zest until glossy and thick. Drizzle over the cooled cake.