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
- 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)
- 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.