Best Huckleberry Cake Recipes

HUCKLEBERRY ( OR BLUEBERRY) COFFEE CAKE

Steps:

• Beat margarine and cream cheese at medium speed of an electric mixer until creamy; gradually 1 cup sugar, beating well. Add egg, and beat well.
• Combine flour, baking powder, and salt; stir into margarine mixture. Stir in vanilla, then fold in berries.
• Pour batter into a 9-inch round cake pan coated with cooking spray (I also lined bottom with parchment).
• Combine 2 tablespoons sugar and cinnamon; sprinkle over batter.
• Bake at 350F for 1 hour; cool on a wire rack.

HUCKLEBERRY BUCKLE ( OR COBBLER CAKE)

Steps:

• 1. Turn oven on to 375. Grease bottom only of a 9" square pan with butter-flavored crisco. (My 9" pan has somehow "walked", so this last time I had to use my 2 1/2 quart deep round baking dish. It worked pretty well. Just had to add 5 minutes to the baking time.) In a large mixer bowl, cream 1/4 cup batter and 1/2 cup sugar. In small bowl, whisk flour, baking powder, salt and spices to mix. Slowly beat into butter mixture just til added. Stir in milk and vanilla til just mixed. *Batter will be thick and lumpy. Spread batter into the prepared pan. In large bowl, combine berries and 3/4 cup sugar. Pour boiling water over and fold lightly til mixed. Pour evenly over the batter in the pan. Dot top with 1 Tbl. butter pieces. Bake 45-50 minutes. Serve warm with vanilla bean ice cream! SO GOOD!!! :D

HUCKLEBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 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.

MAPLE HUCKLEBERRY COFFEE CAKE

Steps:

• Preheat the oven to 350F degrees, rack in the middle. Butter a 1-pound loaf pan, and line with parchment paper. Alternately, you could just butter and flour the pan,.
• In a medium bowl, whisk together the flour, oats, baking powder, baking soda, salt, thyme, and rosemary. Set aside.
• In a separate large bowl beat the butter with an electric mixer or by hand - until light and fluffy.
• Drizzle in the maple syrup and beat until well incorporated, scrape down the sides of the bowl a couple times along the way.
• Beat in the egg, lemon zest, and vanilla extract, scraping the sides again. Add half of the flour, stir just a bit, now add a splash of the buttermilk, stir again, but not too much.
• Add the rest of the flour and stir a bit, and now the rest of the buttermilk. Stir until everything barely comes together and then very gently fold in one cup of the huckleberries. Scrape the batter evenly into the prepared pan and set aside.
• To make the streusel topping, place the flour, butter, maple sugar, thyme and pecans in a food processor and pulse 20-30 times or until the topping is a bit beyond sandy/crumbly. It should be moist-looking - on its way to being slightly doughy.
• Crumble 2/3 of it over the cake batter, sprinkle the remaining 1/3 cup huckleberries on top of that, and then add the last of the crumble. Barely pat in place with your fingertips.
• Place the coffee cake in the oven and bake for 45-50 minutes or until the top is golden and a toothpick inserted into the center of the cake comes out clean.
• Let the cake cool for five minutes and then remove it from the pan to cool on a rack (this way the cake won't steam in the pan as it's cooling.

HUCKLEBERRY PIE CAKE

Steps:

• Mix all ingredients except for huckleberries and pie shell as you would a cake batter.
• Spread huckleberries evenly over bottom of pie shell.
• Pour batter over berries and bake at 450 degrees for 10 minutes.
• Reduce heat to 350 degrees and bake for 30 minutes or until cake is done.

WILD HUCKLEBERRY DUMP CAKE

Steps:

• Preheat oven to 350 degrees.
• Mix together huckleberries and apples in a bowl and place into a 9x13 inch-baking dish spreading evenly.
• Pour the box of yellow cake mix evenly over the fruit.
• Melt the butter and pour evenly over the cake mix.
• Bake for appx. 1 hour.
• Let cool and Enjoy.

MAPLE HUCKLEBERRY COFFEE CAKE

Steps:

• Preheat the oven to 350F degrees, rack in the middle. Butter a 1-pound loaf pan, and line with parchment paper. Alternately, you could just butter and flour the pan, but I've found that lining the pan with parchment makes removing the cake from the pan after baking no problem. In a medium bowl, whisk together the flour, oats, baking powder, baking soda, salt, thyme, and rosemary. Set aside. In a separate large bowl beat the butter with an electric mixer or by hand - until light and fluffy. Drizzle in the maple syrup and beat until well incorporated, scrape down the sides of the bowl a couple times along the way. Beat in the egg, lemon zest, and vanilla extract, scraping the sides again. Add half of the flour, stir just a bit, now add a splash of the buttermilk, stir again, but not too much. Add the rest of the flour and stir a bit, and now the rest of the buttermilk. Stir until everything barely comes together and then very gently fold in one cup of the huckleberries. Scrape the batter evenly into the prepared pan and set aside. To make the streusel topping, place the flour, butter, maple sugar, thyme and pecans in a food processor and pulse 20-30 times or until the topping is a bit beyond sandy/crumbly. It should be moist-looking - on its way to being slightly doughy. Crumble 2/3 of it over the cake batter, sprinkle the remaining 1/3 cup huckleberries on top of that, and then add the last of the crumble. Barely pat in place with your fingertips. Place the coffee cake in the oven and bake for 45-50 minutes or until the top is golden and a toothpick inserted into the center of the cake comes out clean. Let the cake cool for five minutes and then remove it from the pan to cool on a rack (this way the cake won't steam in the pan as it's cooling.

RICH AND BUTTERY HUCKLEBERRY BUNDT CAKE

Steps:

• 1. Add flour, salt, cinnamon and baking powder into your flour sifter, sift into large bowl. (If you don't have one, add ingredients to a large bowl and whisk together, then "sift" with whisk for awhile lifting ingredients from bottom of bowl and sprinkling on top. Repeat, repeat....but you really need to get a flour sifter! LOL ;) ) (*This is for the young ones that think "flour sifters" are old fashioned and aren't needed...uhm, yeah, ya need one.)So anyways...In mixing bowl, cream sugar and butter. Add eggs, vanilla, lemon juice and milk to creamed mixture. Add dry ingredients to creamed mixture. Beat for 2 minutes. Gently fold in frozen huckleberries. Bake in greased (I use butter-flavored crisco), and floured bundt cake pan for 20 minutes at 400 degrees, then reduce heat to 350 and bake 40 more minutes. Cool in pan 10 minutes. (If it apears to be sticking anywhere, loosen with sharp knife.) Turn out onto plate. When cooled, sprinkle heavily with powdered sugar. Good for at LEAST 3 days. (Covered.)

HUCKLEBERRY DUMP CAKE

Steps:

• Preheat oven to 350 degrees. Mix together huckleberries and apples in a bowl and place into a 9x13 inch-baking dish spreading evenly. Pour the box of yellow cake mix evenly over the fruit. Melt the butter and pour evenly over the cake mix. Bake for appx. 1 hour. Let cool and Enjoy. Goes great with ice cream! You can buy the huckleberries year around at www.nwwildfoods.com and they will deliver them to your door frozen.

COLONEL SANDERS' OLD FASHIONED HUCKLEBERRY CAKE

Steps:

• Gradually beat 2/3 cup sugar into the beaten egg until light.
• Sift together flour, baking powder and salt.
• Add the flour mixture to the egg mixture alternately with 1/3 cup of milk.
• Add 3 tablespoons butter and 1 teaspoon vanilla or almond extract.
• Beat well, then fold in 1 1/2 cups fresh huckleberries.
• Pour into an 8" cake pan and bake at 400 degrees for about 40 minutes, or until toothpick inserted in center comes out clean.

HUCKLEBERRY DUMP CAKE

Steps:

• 1. Moisten berries if necessary. Place in plastic bag with flour and shake gently to coat.
• 2. Place berries in the bottom of a 10 inch round cook pot with a good fitting, oven proof lid.
• 3. Add 1 box cake mix on top of berries. Spread evenly. Break up any lumps with a fork, but DO NOT STIR.
• 4. Gently pour 7Up on top of cake mix. DO NOT STIR!
• 5. Cover pot with lid. Bake at 350* for 30 minutes. Remove cover and bake approx. another 25-30 minutes.

HUCKLEBERRY COFFEE CAKE

Steps:

• 1. Grease & flour 13x9" pan Preheat oven to 350
• 2. Cream together butter & sugar Add eggs one at a time & beat thoroughly
• 3. Sift together flour, baking powder & salt & add alternately with milk
• 4. Spread batter into pan and put berries on top. Mix together sugar and cinnamon, sprinkle on top and dot with butter. Bake at 350 for 45 minutes.

PEAR WHOLE-WHEAT CRUMB CAKE FROM 'HUCKLEBERRY'

Steps:

• 1 To make the topping: In a bowl, combine the butter, almond flour, oats, granulated sugar, whole-wheat flour, all-purpose flour, wheat germ, brown sugar, salt, and sliced almonds and blend with your fingertips until homogenous. Refrigerate until needed.
• To make the cake: Position a rack in the middle of your oven and preheat to 350°F/180°C. Line and grease a 10-in/25-cm round cake pan or springform pan.
• In a stand mixer fitted with the paddle attachment, cream the butter, granulated sugar, brown sugar, and salt on medium-high speed, until light and fluffy, about 2 minutes. Incorporate the vanilla and eggs, one at a time, beating well after each addition. Be sure to scrape the sides of the bowl well. Pause mixing and add the all-purpose flour, wheat germ, almond flour, rye flour, baking powder, baking soda, yogurt, and orange zest. Mix cautiously, just until incorporated. Do not overmix!
• Scoop the batter into the prepared pan and cover evenly with the pears. Top with the crumble, allowing a little fruit to poke through. Bake for 1 hour and 15 minutes, or until a cake tester comes out clean. Do not overbake! Allow to cool for about 15 minutes in the pan; then squeeze the orange over the entire cake.
• Place a flat plate on top of the cake and pan. Carefully invert the cake onto the plate by flipping both upside down. Then lift the pan off the cake. Gently pull the parchment from every nook and cranny of the cake, being careful not to break the cake. Rest your serving plate on the bottom of the cake and turn the cake right-side up onto the plate.
• This is best served the day it's made but keeps, tightly wrapped, at room temperature, for up to 2 days.

HUCKLEBERRY DUMP CAKE

Steps:

• Put huckleberries in greased 9x13-inch pan. Mix sugar and cornstarch and put over berries. Sprinkle with almond extract. Sprinkle cake mix on top. Cut margarine in pieces and put on top of cake mix along with chopped nuts. Bake 40-45 minutes at 350°.

KFC OLD-FASHIONED HUCKLEBERRY CAKE:

Steps:

• PROCEDURE:
• Prepare the oven by preheating it to 350 degrees Fahrenheit.
• Mix butter and egg. Add the sugar into the mixture gradually. Beat the mixture until it turns light.
• Add the extract into the mixture.
• Get another bowl. Sift together cake flour, baking powder and salt.
• Add the flour mixture to the egg mixture while putting milk alternately. Mix well.
• Fold in the huckleberries or blueberries.
• Transfer the mixture into an 8" baking or cake pan.
• Bake until the done. This usually takes about 35 to 40 minutes.
• Did you enjoy making this famous dish from KFC? If so, you may also want to try other TOP SECRET from other FAMOUS RESTAURANTS all over the world, like Olive Garden Salad Dressing or Boston Market Stuffing
• Tagged as: KFC, KFC Old-Fashioned Huckleberry Cake, Old-Fashioned Huckleberry Cake
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