Huckleberry Cake
OK, so I realize Huckleberry season has come and gone, which is why it’s prudent to make good use of a food dehydrator, or have some in the freezer. This recipe started out as one for a blueberry cake and was altered slightly with the addition of a small amount of applesauce to help overcome the lack of moisture in the huckleberry.
1.5 cup of all-purpose flour
1 cup sugar
2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon of baking powder
3 egg whites
1/3 cup of applesauce
3 tablespoons buttermilk
1/2 cup of fresh huckleberries
1/3 cup chopped walnuts (almonds work too)
Preheat oven to 350F. Butter the cake pan.
In a bowl mix together flour, sugar, cinnamon, salt, and baking powder. In another bowl beat the egg whites until soft picks, add applesauce and buttermilk. Finally add dry ingredients and mix well. Add huckleberries and walnuts.
Pour the batter into pan and bake for 45 minutes.
Enjoy.