huckleberry cake recipe

A moist and tender gluten-free pound cake recipe that bursts with tiny huckleberries and fresh lemon verbena, all drizzled with a vanilla bean glaze.

Huckleberry Lemon Verbena Tea Cake with Vanilla Bean Glaze {Gluten-Free}

unsalted butter, softened ((4 ounces / 115 grams))

cream cheese, softened ((85 grams))

granulated sugar ((3.5 ounces / 100 grams))

lemon

eggs,

sweet rice flour ((4 ounces / 115 grams))

millet flour ((1.25 ounces / 35 grams))

tapioca flour

baking powder

fine sea salt

lemon verbena leaves

sugar

seeds from ½ a small vanilla bean ((or a splash of vanilla extract))

lemon juice (enough to make a drizzle-able glaze)

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).

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.

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.

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.

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.

Make the cake:

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.

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).

Make the glaze:

Probably an unreasonable question - with all the liquid from juice, but I'll ask. 
I did sprinkle some lemon juice on top of the baked cake - to replace the glaze and because I love lemon. It would be unwise to add juice of at least one lemon to the dough?
Thank you, Alanna!

Thank you, Alanna. It's definitely a winner. Though I have questions. In my GF variation I used peel of 2 lemons, AP 1:1 GF instead of millet, no glaze (too much work :) and 3/4 cup brown sugar instead of your 1/2 white, and surely blueberries. I wanted the result to be closer to your non-GF cake, but felt that with w Wheat it'll be too heavy. And I already got used to your lighter combinations. 
Problems and qns:
The cake sadly didn't rise very much. I used 9x5 pan. The middle reached 2 and the sides - 1 3/4. Maybe it was my mistake - the mixer was running why I gradually added flour, probably I overmixed it. Will use spoon next time. The texture was not affected though. It's gone after sev. days. Qns - for my education
1. Why with similar content - GF recipe has 2 eggs, while non-gf 3?
2. Why non-gf recipe with whole w heavier flour has 1/2 tsp baking powder, while GF recipe - One and a Half tsp baking powder?
Thank you!

Made this with huckleberries from the freezer and a few lemons + zest. Unfortunately, in eastern Idaho we have an abundance of huckleberries and a dearth of fresh verbena. Regardless, these were delicious! I used a vegan cream cheese because it was what I had on hand, and I baked them as mini bundts for fun. I was nervous because the batter was very thick, almost like cookie dough, but it worked out wonderfully! I am enjoying these and will come back to the batter as a base for other fruit and herb combos.

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