Huckleberry breakfast cake with fresh berries
Start your day with a delightful Huckleberry Breakfast Cake! Made with fresh berries, a touch of butter, and simple pantry ingredients, this moist and flavorful cake is easy to bake in one pan.
Ingredients
2 eggs, well beaten
1 cup of sugar
1 teaspoon of butter
2 teaspoons of baking powder
1 pint of flour (approximately 2 cups)
1 pint of huckleberries (freshly washed; if huckleberries are unavailable, you can substitute with blueberries)
1 tablespoon of water
Instructions
1.Preheat the Oven:
Preheat your oven to 350°F (175°C) to ensure it's ready for baking.
Prepare the Pie Pan:
Grease the pie pan lightly with butter or a non-stick cooking spray to prevent the cake from sticking.
2.Moisten the Flour:
In a large mixing bowl, combine 1 pint of flour with 1 pint of fresh huckleberries.
Add 1 tablespoon of water to help moisten the flour and berries mixture. Gently stir until the huckleberries are evenly distributed and the mixture is slightly dampened.
3.Mix the Wet Ingredients:
In a separate large bowl, beat the 2 eggs until they are well beaten.
Add 1 cup of sugar to the eggs and mix until well combined.
Melt 1 teaspoon of butter and add it to the egg and sugar mixture. Stir until the butter is fully incorporated.
4.Combine Dry Ingredients:
In another bowl, sift together 2 teaspoons of baking powder and the flour-berry mixture. This ensures that the baking powder is evenly distributed throughout the flour and prevents any lumps.
5.Combine All Ingredients:
Gradually add the dry ingredients to the wet egg and sugar mixture. Stir gently using a spatula or whisk until just combined. Be careful not to overmix, as this can make the cake tough.
6.Add the Berries:
If desired, you can gently fold in a handful of additional huckleberries to distribute them evenly throughout the batter for extra bursts of flavor.
Pour into the Pie Pan:
Transfer the batter into the prepared pie pan, spreading it out evenly with a spatula.
7.Bake the Cake:
Place the pie pan in the preheated oven and bake for 35-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8.Cool the Cake:
Once baked, remove the cake from the oven and allow it to cool in the pan for about 15 minutes.
After cooling, carefully remove the cake from the pan and transfer it to a wire rack to cool completely.
9.Serve:
Slice the Huckleberry Breakfast Cake and serve it warm or at room temperature. It's delicious on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
