Ingredients
12
12 servings
- •1 cup all-purpose flour
- •1 cup whole wheat flour
- •1 teaspoon baking soda
- •½ teaspoon sea salt
- •1 egg, lightly beaten
- •1 teaspoon vanilla extract
- •½ cup butter, melted
- •1 cup buttermilk
- •1 ½ cups brown sugar
- •1 ½ cups huckleberries
- •½ cup sliced almonds for garnish (Optional)
- •1 ½ cups whipped cream for garnish (Optional)
- •½ cup brown sugar
- •¼ cup white sugar
- •¼ cup rolled oats
- •1 teaspoon ground cinnamon
- •1 tablespoon butter, melted
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Mix together the all-purpose flour, whole wheat flour, baking soda and salt. Set aside.
- Combine the egg, vanilla, 1/2 cup melted butter, buttermilk, and 1 1/2 cups brown sugar in a bowl. Add the flour mixture and stir until combined. Gently fold in the huckleberries. Pour batter into prepared pan.
- To make the topping, combine 1/2 cup brown sugar, the white sugar, oats, and cinnamon. Toss with 1 tablespoon melted butter. Sprinkle the topping evenly over the cake batter.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely before serving. Serve garnished with whipped cream and sliced almonds, if desired.
Nutritional Facts
Per 12 servings
- Calories: 390
- Carbohydrate: 63g
- Fat: 14g
- Fiber: 3g
- Protein: 6g
- Sugar: 44g
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