Huckleberry Yogurt Cake


What better way to celebrate BC Day than by making a Huckleberry Yogurt Cake with freshly picked BC huckleberries. These berries were hand-picked by my aunt Sheila, and her grandchildren perhaps.  The taste of huckleberries ranges from tart to sweet, with a flavour similar to a blueberry, although very distinct and florally. This recipe is from Molly, a Vockeroth family friend, and over the years the recipe has been lovingly adapted to suit tastes. The original recipe calls for blueberries and sour cream and the Mountain Vocks like to use thick greek-style yogurt. The creaminess of the yogurty custard bakes into the berries and into the shortbread-like crust. To quote Mel, it’s kick-ass. So kick-ass that another Vockeroth family friend, Michelle, took fresh huckleberries to Belgium and made it for her Mother as soon as she arrived. I get that.

I made this for dessert for a gathering we hosted and it went over well with the adults and the kids. I’ll make this again and again. My only addition was to add some Quatre Épices, a blend of freshly ground white pepper, nutmeg, ginger and cloves, to the base. These types of spice blends love berries and add another subtle spicey flavour to an already stellar dessert. Mel, Sheila and Tamer, is this what your Huckleberry Yogurt Cakes look like? Feel free to add tips or corrections! -bvox

BC Huckleberry Yogurt Cake
Base:

  • 1/2 cup soft butter
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 1/2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp Quatre Épices, or a combination of spices (optional)

Topping:

  • 4 cups huckleberries or blueberries
  • 2 cups thick yogurt (or sour cream and/or half yogurt and sour cream. I used half plain and half vanilla flavoured yogurt)
  • 1 egg
  • 1/3 cup sugar

Preheat oven to 350 F. Beat butter and sugar together in a large bowl; add egg and vanilla and stir to blend. Gently mix in flour, baking powder, and spice if using. Mel cautioned to mix the base dough very gently, to avoid it becoming tough. Press into a spring form pan and sprinkle berries over the base. Mix together the yogurt, egg and sugar and pour over base and berries. Bake in oven for one hour. Cook on a rack and then refrigerate until ready to serve.
Note: Mel sometimes makes it dairy-free by using tofutti sour supreme and earth balance margarine.


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9 thoughts on “Huckleberry Yogurt Cake

  1. trkingmomoe August 6, 2012 at 7:44 pm Reply

    Oooo…That looks good. thanks for sharing.

  2. Natalie August 6, 2012 at 11:24 pm Reply

    It was delicious! Light and lovely. The colour was beautiful. Thanks for hosting on BC Day.

  3. Pudgie Pies August 7, 2012 at 7:44 pm Reply

    I LOVE Huckleberries. I’v been wanting to post about them. Where I live there are two patches that are over 12,000 years old. Such a wonderful peice of earth. Anyways, I am actually commenting to you to tell you I have nominated you for “The Versatile Blogger Award”. Your welcome to check out my site for the rules. Congrats! Love your site!

    • Shiny Tomato August 10, 2012 at 10:31 am Reply

      Thanks for your kind words and the nomination! I can’t believe how old those huckleberry patches are…resilient little berries.

  4. sweetaddict August 10, 2012 at 11:44 am Reply

    Yay! We just picked some yesterday, this is perfect timing, thanks.

  5. Molly Asche Smith September 1, 2014 at 2:54 pm Reply

    Hi from Molly. Glad to see this recipe is enduring…Yes, I use Greek yogurt now too. I got the recipe from Sherry Auger, back in the Canmore years…

    • Shiny Tomato September 4, 2014 at 7:18 am Reply

      It endures Molly! Thanks for sharing it with the family’

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