Lime-Yogurt Cake with Huckleberry Topping

When I’m looking for a recipe, sometimes I start with an ingredient and go on a hunt for The Perfect Dish.  Once in a while, while I’m perusing a favorite blog, I spot a dish and it haunts me until I make it.  This cake has haunted me.

huckleberry-lime-yogurt-cakeSidenote:  this is also probably one of the best photos I’ve ever taken of food.  How delicious does this cake look?  But here’s the disclaimer:  I staged it like this for the photoshoot, and right before I ate it, I did this to it:
huckleberries-everywhereIf a little is good, more must be better!  But let’s get down to the recipe…
wild-huckleberriesWild huckleberries.  They’re like tiny blueberries, both in plant size and in berry size.  But what they lack in size, they make up for in FLAVOR.
lime-yogurt-cake-batter The cake is a yogurt cake, laced with lime juice and zest.  Delicious.  Golden.  Warm.
lime-yogurt-cakeThe huckleberries are stewed with a bit of sugar and lime juice (the zest was too much.  I would not add zest to the huckleberries if I made this again).
lime-huckleberry-toppingPut it all together and you get a wonderfully flavorful cake topped with juicy dark berries.
Lime-Yogurt Cake with Huckleberry Topping

Lime-Yogurt Cake with Huckleberry Topping

This is a delicious citrus cake with an intense berry sauce topping.


    For the cake:
  • 1 c. plain Greek yogurt (I used 2 6oz servings, so it was just over 1 cup)
  • 1/3 c. vegetable oil
  • 1 c. sugar
  • zest and juice of 1 lime
  • 2 eggs
  • 1 2/3 c. all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • For the topping:
  • 4 c. huckleberries
  • juice from 1 lime (about 1/4 c.)
  • 2 tbs. sugar


  1. Preheat the oven to 350*F. Butter and flour an 8-in. spring-form pan.
  2. Mix up all the wet ingredients in one bowl (yogurt, oil, sugar, lime zest/juice and eggs). Mix up the dry ingredients in a separate bowl then slowly add them in to the wet ingredients.
  3. Pour into the springform pan and bake for 40 to 45 minutes. Remove from oven and let cool.
  4. While cake is baking/cooling, add the huckleberries, lime juice and sugar to a medium saucepan. Simmer over medium heat for 7 - 10 minutes, until berries start to burst.
  5. Let the berries cool slightly. Slice up the cake and spoon berries over top.

adapted from smitten kitchen

Leave a reply

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>