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Cozy Huckleberry Buckle Cake Recipe with Easy Vanilla Brown Butter Glaze

huckleberry buckle cake - featured image
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A warm and comforting huckleberry buckle cake bursting with tart sweetness, topped with a silky vanilla brown butter glaze. Perfect for cozy gatherings and simple indulgence.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (240ml) buttermilk (or whole milk with 1 tablespoon lemon juice, let sit 5 minutes)
  • 2 cups (about 250g) fresh huckleberries, rinsed and drained (or frozen, do not thaw)
  • 6 tablespoons (85g) unsalted butter (for glaze)
  • 1 teaspoon pure vanilla bean paste or seeds scraped from 1 vanilla bean (for glaze)
  • 1 1/2 cups (180g) powdered sugar, sifted (for glaze)
  • 2–3 tablespoons milk or cream (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease an 8-inch cake pan and line the bottom with parchment paper.
  2. In a large bowl, beat 1/2 cup softened butter with 1 cup granulated sugar until light and fluffy, about 3-4 minutes.
  3. Add 2 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
  4. In a separate bowl, whisk together 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
  5. Add the flour mixture to the wet ingredients in three parts, alternating with 1 cup buttermilk, starting and ending with flour. Mix gently after each addition.
  6. Fold in the fresh huckleberries gently with a rubber spatula to avoid crushing.
  7. Pour the batter into the prepared pan and smooth the top gently.
  8. Bake for 40-45 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. While the cake bakes, prepare the glaze: melt 6 tablespoons butter in a saucepan over medium heat until golden brown and nutty, about 4-5 minutes.
  10. Remove from heat and stir in 1 teaspoon vanilla bean paste and a pinch of salt. Let cool slightly.
  11. Gradually whisk in 1 1/2 cups powdered sugar and 2-3 tablespoons milk or cream until smooth and pourable.
  12. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack.
  13. Drizzle the vanilla brown butter glaze generously over the cooled cake and let it set.

Notes

Fold berries gently to avoid crushing and creating purple mush. Watch the butter carefully when browning to avoid burning. If batter is too thick, add a splash more buttermilk. The glaze can be made ahead and refrigerated; warm gently before using. For gluten-free, use a 1-to-1 gluten-free flour blend. For dairy-free, substitute vegan butter and plant-based milk.

Nutrition

Keywords: huckleberry buckle, buckle cake, vanilla brown butter glaze, berry cake, cozy dessert, autumn cake, easy cake recipe

Find it online: https://noshbelle.com/cozy-huckleberry-buckle-cake-recipe-with-easy-vanilla-brown-butter-glaze/