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Perfect Wild Huckleberry Lemon Pound Cake Recipe with Easy Vanilla Bean Glaze

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A moist and flavorful pound cake featuring wild huckleberries and bright lemon, topped with a silky vanilla bean glaze. Perfect for special occasions or a comforting treat.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 ½ cups wild huckleberries (fresh or frozen, thawed and drained)
  • Zest of 2 large lemons
  • 3 tablespoons freshly squeezed lemon juice
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 whole vanilla bean, split and scraped (for glaze)
  • 1 cup (120g) powdered sugar, sifted (for glaze)
  • 2–3 tablespoons milk or cream (for glaze)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper, leaving some overhang for easy cake removal.
  2. In a large bowl, beat 1 cup (227g) softened unsalted butter with 1 ¾ cups (350g) granulated sugar until light and fluffy, about 4-5 minutes on medium speed.
  3. Add 4 large eggs one at a time, mixing well after each addition until smooth.
  4. In a separate bowl, whisk together 2 ½ cups (315g) sifted all-purpose flour, 1 ½ teaspoons baking powder, and ½ teaspoon salt.
  5. Gradually add the dry ingredients to the butter mixture in three additions, alternating with 3 tablespoons freshly squeezed lemon juice, beginning and ending with the dry mix. Mix gently on low speed until just combined.
  6. Gently fold in the zest of 2 lemons and 1 ½ cups wild huckleberries using a rubber spatula, being careful not to break the berries.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 60 minutes.
  9. Let the cake cool in the pan for 20 minutes, then lift it out using the parchment overhang and transfer to a wire rack to cool completely, about 1 hour.
  10. For the glaze, split and scrape the seeds from 1 vanilla bean into a small bowl. Add 1 cup (120g) sifted powdered sugar and 2-3 tablespoons milk or cream, whisking until smooth and pourable. Adjust milk quantity for desired consistency.
  11. Drizzle the glaze evenly over the cooled cake and let it set for 15-20 minutes before slicing.

Notes

Use room temperature butter and eggs for best results. Fold berries gently to avoid breaking them and keep berry pockets intact. Start checking cake doneness at 60 minutes to avoid overbaking. For a gluten-free version, replace half the flour with almond flour and add an extra egg. For dairy-free, substitute butter with coconut oil and use plant-based milk in the glaze. Toss berries lightly in flour before folding to prevent sinking.

Nutrition

Keywords: wild huckleberry pound cake, lemon pound cake, vanilla bean glaze, berry cake, easy pound cake, dessert recipe, summer berries, holiday cake

Find it online: https://clunkcook.com/perfect-wild-huckleberry-lemon-pound-cake-recipe-with-easy-vanilla-bean-glaze/