Huckleberry Swirl Bundt Cake with Huckleberry and Chocolate Drizzles

I’ve joined a group called the Great British Baking Show Bake Along. It’s basically just a group of people who like to bake who have joined together to bake something every week similar to what the contestants baked. It’s all in good fun and nowhere near as complicated as those very excellent bakers produce. Our first assignment was a Fruity Cake. It could be make with either fresh or dried fruit. The hubby had a meeting so of course I took the opportunity to make a fruity cake for his meeting.

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I made a Huckleberry Swirl Bundt Cake. I adapted a recipe from my new favorite cookbook – The Perfect Cake by America’s Test Kitchen. Huckleberries are of course only available in limited areas so blueberries can be substituted. It turned out to be quite a delicious huckleberry cake.

Huckleberry Swirl Bundt Cake

Serves 16

For the Cake

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3 Cups of flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1 tsp salt
1 tsp cinnamon
3/4 cup buttermilk
2 tsp grated lemon zest
3 TBS lemon juice
2 tsp vanilla
3 large eggs at room temperature
1 large egg yolk at room temperature
18 TBS unsalted butter at room temperature
2 cups granulated sugar

For the Filling

3/4 cup sugar
3 TBS no sugar or low sugar pectin
pinch of salt
2 cups fresh or frozen huckleberries or blueberries
1 tsp lemon zest
1 TBS lemon juice

For the Drizzles

1/2 cup fresh or frozen huckleberries or blueberries
1/4 cup water
1 1/2 cups confectioner’s sugar
2 ounces semi sweet chocolate, chopped into small pieces
2 tsp unsalted butter

Make the Cake:

- Preheat oven to 325°
- Butter and flour a 12 cup bundt pan
- In a small sauce pan heat the ingredients for the filling; bring to a boil and let simmer for 5 minutes. Set aside to cool
- In a medium bowl whisk together the flour, baking soda, baking powder, salt and cinnamon.
- Mix the buttermilk, vanilla, lemon juice and lemon zest together in a small bowl
- Whisk the eggs and egg yolk together
- In a stand mixer with the paddle attached beat the butter and sugar together until light and fluffy – about 3 minutes.
- Add half the eggs and beat until combined. Then add the other half of the eggs.
- Add the flour mixture in thirds and the buttermilk mixture in halves alternatively – beginning and ending with the flour.
- Spoon half of the batter into the prepared pan. Smooth and then make a gully at center with a spoon.
- Add half of the cooled huckleberry mixture to the gully and then swirl with a knife.
- Repeat with the remaining half of the batter and huckleberry mixture – see the video

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Bake in the preheated oven for 60 – 70 minutes until a tester comes out clean
Cool in pan on wire rack for half an hour and then remove from pan and cool completely

Make the Drizzles

Add the huckleberries and water to a small saucepan and heat until the berries thaw and soften – about 5 minutes.
Force the berries through a strainer until you have a smooth liquid.

Add the confectioner’s sugar to the huckleberry liquid and drizzle over the top of the cake
Place the chopped chocolate and the butter in a microwave safe container and microwave in bursts until it melts and can be stirred into a smooth liquid

Drizzle over the cake

How Was the Huckleberry Cake?

I didn’t think I’d get to find out! I watched it walk out the door with the hubby in its carrier and I thought that was the last that I’d see of it. But I was lucky – not as many people as usual showed up and he brought some home.

I got to taste the cake! It was a really good cake. I will definitely be making this again. This recipe would be easy to adapt to almost any fruit for the swirl. I’m already considering peach. Although if I did peach I’d switch out the cinnamon for nutmeg.

I hope you enjoyed my first “challenge” for the Great British Bake Off Bake Along. Next week will be Biscuits which of course means cookies in American.