Huckleberry Pie Cake
Indulge in the rustic charm of a Huckleberry Pie Cake, a delightful fusion of pie-inspired fruitiness and the soft, fluffy texture of a moist cake. This one-of-a-kind dessert features layers of velvety vanilla cake batter paired with a luscious homemade huckleberry filling made with fresh or frozen berries, a hint of lemon juice, and just the right amount of sweetness. The batter's creamy buttermilk base ensures every bite is melt-in-your-mouth tender, while the huckleberry layer adds a burst of tart-sweet flavor reminiscent of a classic fruit pie. Quick to whip up in just 25 minutes, this stunning treat bakes to golden perfection in under an hour and can be served dusted with powdered sugar, or elevated with a dollop of whipped cream or vanilla ice cream. Perfect for special gatherings, potlucks, or a cozy weekend indulgence, this Huckleberry Pie Cake brings summer berries to life—no matter the season!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cup unsalted butter
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 3 large eggs
- 2 cups fresh or frozen huckleberries
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 2 tablespoons powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper for easy release.
In a medium-sized bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the unsalted butter with a hand or stand mixer on medium speed until smooth and fluffy (about 2 minutes).
Add the eggs one at a time to the butter mixture, beating well after each addition. Then mix in the buttermilk and vanilla extract until fully incorporated.
Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix. The batter should be smooth and thick.
In a separate small saucepan, combine the huckleberries, cornstarch, and lemon juice. Cook over low-to-medium heat until the mixture thickens and becomes jam-like (about 5 minutes). Set aside to cool slightly.
Pour half of the cake batter into the prepared cake pan and spread it evenly. Spoon the huckleberry mixture over the batter, spreading gently to cover most of the surface. Top with the remaining cake batter and smooth the surface with a spatula.
Bake for 40–45 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and let the cake cool in the pan for 10 minutes before transferring it onto a wire rack to cool completely.
Once the cake has cooled, optionally dust the top with powdered sugar. Slice and serve as is, or with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Nutrition Facts
Calories |
364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 316 mg | 14% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 35.8 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 101 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
