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Moist Huckleberry Lemon Bundt Cake

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A moist and delicate bundt cake featuring tart lemon, sweet huckleberries, and crunchy poppy seeds, perfect for spring and summer gatherings.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup (225g) unsalted butter, softened (room temperature)
  • 1 ¾ cups (350g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1 cup (240ml) buttermilk (or dairy-free milk plus 1 tbsp vinegar)
  • Zest of 2 medium lemons (about 2 tbsp)
  • 2 tbsp fresh lemon juice
  • 1 tbsp poppy seeds
  • 1 ½ cups (225g) fresh or frozen huckleberries (if frozen, do not thaw)
  • For the glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2 tbsp fresh lemon juice
  • 1 tsp poppy seeds

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your Bundt pan thoroughly with butter and lightly dust with flour or use a baking spray with flour.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
  3. In a large mixing bowl, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and lemon zest until evenly combined.
  5. Alternate adding dry ingredients and buttermilk, starting with a third of the dry ingredients, then half the buttermilk, continuing until all are incorporated. Mix just until combined.
  6. Gently fold in huckleberries using a rubber spatula, being careful not to crush them.
  7. Pour batter into the prepared Bundt pan, smooth the top, and tap the pan lightly to remove air bubbles.
  8. Bake for 50-60 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs. Start checking at 50 minutes.
  9. Cool the cake in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  10. Prepare the glaze by whisking powdered sugar, lemon juice, and poppy seeds together until smooth. Adjust thickness with water or powdered sugar as needed.
  11. Drizzle glaze over the cooled cake and let it set for at least 15 minutes before slicing.

Notes

Do not overmix the batter to keep the cake light and moist. Keep berries cold and fold gently to prevent color bleeding. Use fresh lemon zest for best flavor. Start checking cake doneness at 50 minutes to avoid overbaking. Let cake cool in pan before inverting to prevent breaking. Sift powdered sugar for a smooth glaze.

Nutrition

Keywords: huckleberry lemon bundt cake, lemon cake, bundt cake, spring dessert, poppy seeds, moist cake, berry cake

Find it online: https://cheerycrisp.com/moist-huckleberry-lemon-bundt-cake-recipe-perfect-for-spring-desserts/