Step 1

Position a rack in the center of the oven and preheat to 350ºLine a loaf pan (I used a 10x5" pan but a 9x5 or 8x4 will work, toon the bottom and sides with parchment paper (or grease with softened butter, dust with flour, and tap out the excess).

Step 2

In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl fitted with your arms and a wooden spoon), cream together the butter, cream cheese, sugar, and lemon zest on medium speed until light and fluffy, 3-4 minutes. Add the eggs one at a time, mixing to combine after each, scraping down the sides of the bowl as needed. The mixture may look broken; this is ok, it will come together in the next step.

Step 3

Meanwhile, sift together the sweet rice, oat, millet, and tapioca flours with the baking powder and salt into a medium bowl. With the mixer on low, stir the flour mixture into the butter mixture until just thoroughly combined, scraping down the sides of the bowl as needed. Remove the bowl from the mixer, add the 1 cup of huckleberries and all of the chopped lemon verbena, and fold gently to combine, scraping the bottom and sides of the bowl to make sure the batter is homogeneous.

Step 4

Scrape the batter into the prepared pan and smooth the top. Sprinkle with the remaining 1/4 cup huckleberries and press them gently into the batter.

Step 5

Bake the cake until the top is lightly golden and a toothpick inserted into the center comes out clean, or with a few moist crumbs, 45-55 minutes in a 10x5" pan (longer for smaller pans). Lift out of the pan and let cool until barely warm, an hour or so.

Step 6

In a small bowl, whisk together the powdered sugar, vanilla bean, and enough lemon juice to make a drizzle-able glaze. Whisk well to eradicate lumps. Peel the parchment away from the sides of the cake. Drizzle the glaze over the top of the cake and let cool completely.

Step 7

Serve the cake at room temperature, scattered with tiny lemon verbena leaves, if you like. Extras keep well, airtight at room temperature, for a day or two, or refrigerated for up to a few days (let come to room temperature for best results).