Huckleberry Buckle
Fresh or frozen blueberries make a fine substitute for tart and sweet huckleberries in this moist, crumbly cake.
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Ingredients
- 8 tbsp. unsalted butter, softened, plus more for pan
- 6 tbsp. plus 1 3/4 cups flour, plus more for pan
- 1 1⁄2 cups sugar
- 3⁄4 tsp. kosher salt
- 3⁄4 tsp. ground cinnamon
- 1⁄8 tsp. freshly grated nutmeg
- 2 tsp. baking powder
- 2 tsp. vanilla extract
- 1 egg
- 1⁄2 cup milk
- 1 lb. huckleberries or blueberries
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