Wild Huckleberry Cake with Lemon Streusel

Huckleberries are a fleeting seasonal treasure, and every summer I make sure to head to the mountain to get my hands on some. It’s a bit tedious to pick enough of the tiny berries to be able to make a few recipes, but it’s fully worth it. This Wild Huckleberry Cake with Lemon Streusel is a delicious way to highlight these special wild berries.

It’s the perfect balance of rich buttery cake, tart lemon, and juicy huckleberry bursts, all topped with a crunchy, zesty streusel and finished with a glossy huckleberry glaze. Think coffee cake, but dressed up a bit.

Whether you’ve just come back from a berry-picking adventure or have a bag stashed in your freezer, this simple cake recipe is a great way to make the most of berry season.

Recipe highlights

• Tender, moist crumb. The combination of buttermilk, almond flour, and cream cheese makes this loaf cake incredibly soft.
• Bright lemon flavor. Fresh lemon zest brings a sunny, citrusy note to both the cake and the streusel.
• Wild huckleberry magic. Each slice is studded with juicy, tangy berries.
• Crunchy streusel topping. The lemon streusel adds texture and additional flavor.
• Beautiful huckleberry glaze. An optional jewel-toned drizzle makes the cake feel extra special and eye-catching.
• Great for fresh or frozen berries. No need to wait for peak season, either works fine!

How to make this huckleberry cake

For full instructions and ingredient measurements, scroll down to the recipe card below.

Make this simple huckleberry cake when wild berries are in season, toward the end of summer. If you don’t have access to wild huckleberries, the recipe can easily be adapted to use any other small berry, like blueberries or raspberries. Use berries fresh if you have them, otherwise frozen berries are just fine.

Here’s a quick overview of how we’re going to make this lovely cake:

1. Make the streusel. Rub lemon zest into sugar to release its oils (this makes it extra fragrant), then mix in flour and butter until crumbly.
2. Prep the batter. Whisk the wet ingredients in one bowl and the dry in another. Cream the butter and cream cheese until smooth, add sugar and lemon zest, then alternate adding the dry and wet mixtures.
3. Fold in the huckleberries. Gently fold the huckleberries into the batter.
4. Bake. Spread the batter into a loaf pan, sprinkle with streusel, and bake until golden and cooked through.
5. Glaze. Mash and strain a small handful of huckleberries, whisk with powdered sugar, and drizzle over the cooled cake.

Top tips for success

Rub the lemon zest into the sugar. This little trick releases the lemon’s natural oils, infusing the sugar with fragrance and flavor. It’s what makes the streusel and batter taste so fresh and citrusy.

Don’t over-mix. When alternating dry and wet ingredients, mix just until incorporated. Over-mixing can make the cake dense and dry.

Use room temperature butter & cream cheese. Softening these before starting ensures they blend smoothly and whip up fluffy, giving your cake its tender texture.

Adapt if using frozen. If using frozen berries, don’t thaw before adding – just toss them lightly in flour to prevent bleeding. The cake may take a few minutes longer to bake, as the frozen berries lower the temperature of the batter.

Watch the bake time. Every oven runs a little different. Start checking the cake around the 50-minute mark. Look for golden streusel and a toothpick that comes out clean from the center. The best, most accurate way to know when a loaf cake is done is to stick a digital thermometer in the center – the internal temperature should be 195 – 205° F.

Cool before glazing. If you pour the glaze on while the cake is too warm, it’ll soak into the cake rather than sitting pretty on top.

Variations & substitutions

This cake is super adaptable. Here’s some tips for how you can make it your own:

• Use your favorite berries. Try blueberries, raspberries, or blackberries if you don’t have access to wild huckleberries.
• Swap the citrus. Use orange zest instead of lemon for a softer, sweeter flavor, or lime if you like it punchier.
• Add nuts. Fold in about ¾ cup toasted chopped almonds or walnuts for crunch.
• Spice the streusel. Add ¼ teaspoon ground cinnamon and/or cardamom to the streusel for a warm, cozy flavor.
• Make into muffins. This cake could also be made into muffins! Bake in muffin tins at 375° F, topping each muffin with about one tablespoon of lemon streusel, for about 17-22 minutes. This recipe should make about 12 muffins.
• Skip the glaze. The huckleberry glaze here is completely optional. I added it mostly to add a fun splash of color. Skip it if you want to make this recipe even more simple!

Serving & storing huckleberry cake

Serving Ideas:

• Fresh from the oven with a pat of salted butter melting into the crumb.
• At room temperature with tea or coffee.
• Slightly chilled with a dollop of whipped cream for a more dessert-like feel.

Storage:

• Store, wrapped tightly, at room temperature for up to 3 days.
• Refrigerate in an airtight container for up to 5 days.
• Freeze (without glaze) for up to 2 months. Thaw, then glaze before serving.

If you’re looking for more huckleberry recipes, try this Huckleberry Buckwheat Galette or Mini Huckleberry Cheesecakes. Or swap blueberries for huckleberries in these delicious Blueberry Sweet Corn Muffins or Blueberry Blondies.