CAKE - Huckleberry Buckle

By Aemelia

Ingredients

• For the cake:
• 3/4 cup (150 grams) sugar
• 1/4 cup (56 grams) unsalted butter, at room temperature
• 1 large egg
• 2 cups (240 grams) all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• Zest of 1 lemon
• 1 cup (237 ml) whole milk
• 2 cups (340 grams) huckleberries or blueberries
• For the topping:
• 1/2 cup (106 grams) brown sugar
• 1/2 cup (60 grams) all-purpose flour
• 1/2 teaspoon cinnamon
• 1/4 cup (56 grams) unsalted butter, melted

Details

Adapted from completelydelicious.com

Preparation

Step 1

Preheat oven to 375 degrees F. Line an 8-inch square baking pan with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar and butter together until combined and creamy. Beat in the egg.
In a bowl, combine the flour, baking powder, salt and lemon zest. Add to the mixer in 3 additions, alternating with the milk and mixing after each. Fold in the huckleberries. The batter will be thick. Spread into the prepared baking pan.
To prepare the topping, combine the brown sugar, flour, cinnamon, and melted butter in a small bowl. Sprinkle over the cake batter.
Bake until a toothpick inserted into the center comes out clean with a few moist crumbs and the topping is golden brown, 30-35 minutes. Let cool completely, then slice and serve.