Ingredients
The following ingredients have 16 Servings
- ¾ cup granulated sugar ((150 grams))
- ¼ cup unsalted butter (, at room temperature (56 grams))
- 1 large egg
- 2 cups all-purpose flour ((240 grams))
- 2 teaspoons baking powder
- ½ teaspoon salt
- Zest of 1 lemon
- 1 cup whole milk ((237 ml))
- 2 cups huckleberries or blueberries ((340 grams))
- ½ cup packed light or dark brown sugar ((106 grams))
- ½ cup all-purpose flour ((60 grams))
- ½ teaspoon cinnamon
- ¼ cup unsalted butter (, melted (56 grams))
Instruction
- Preheat oven to 375°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.
