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. Whole grain and gum-free, this cake gets its pillowy texture and sturdy crumb from cream cheese and a happy blend of flours.
It seems like fall is finally hitting San Francisco. Nights are chilly enough to cover up with a light comforter (but not enough to close the window or deter the mosquitos that like to sneak in and probe us at odd hours of the night). The stack of heirloom tomatoes at the co-op grows smaller every week (though not enough to stop us from buying them up and eating thick slabs on dark mountain rye bread spread with goat cheese, avocado, and red onion every morning for breakfast.) The chill in the air makes me want to drop everything and run to the oven (though I still eschew heavy spices in favor of lighter, brighter flavorings). Hence, this cake, which is packed with the last vestiges of summer: earthy huckleberries, a scrape of lemon zest, and a handful of flowery lemon verbena leaves.
Were you to take a fat blueberry, squish it up with a wild blackberry, and condense the resulting mash into a fruit the size of a peppercorn, you would have the essence of a huckleberry. Their tiny size belies their big berry flavor. They like to grow under redwoods and tan oaks, a habitat that their woodsy flavor embodies, whispering of damp earth and dew-kissed leaves.
Huckleberries come into season in September and last through November. When we don't have time to forage for them, we sometimes find them for sale at our fabulous co-op, double bagged and dripping with indigo juice.
With strong flavor and a low water content, huckleberries are perfectly suited to baking. They pair equally well with fall spices like ginger and cardamom as they do with bright lemon. I especially like them in this teacake which gets an extra, herbaceous dimension from chopped lemon verbena.
Lemon verbena has been an obsession of mine since I tried it in an ice cream in France when I was in college. The fragrance is incredibly floral, with fresh citrus notes, and the leaves are commonly used to perfume soaps. In the kitchen, I like to capture its unique flavor in creamy desserts and butter-based pastries. In spite of my brown thumb, the small lemon verbena that I planted in our window box has flourished, and I managed to part with some of it in a couple of loaves of this cake.
I adapted the recipe from my favorite berry pound cake and my favorite gluten-free butter cake to make a thick batter that supports the berries. Cream cheese is the magic ingredient that keeps the cake moist, giving it a dense, pound cake-like crumb. The milk proteins work with sweet rice flour to lend a sturdy, smooth texture that no one will ever believe is devoid of gluten. The cake itself is sweet enough to feel like a treat, though you could leave the glaze off for a pastry more appropriate to breakfast than afternoon tea.
Once you develop a taste for lemon verbena, you may begin to spot it growing in backyards. Its leaves are long and slim, like those of a nectarine or peach tree, and they also make a delectable tisane steeped with hot water and a touch of honey. This makes an ideal accompaniment to a slice of this cake.
If you can't find lemon verbena or huckleberries, try this cake with another summer berry or with frozen wild blueberries, and trade the verbena for basil, mint, or lemon balm, or a smaller amount of thyme or lavender.
More Huckleberry Recipes:
- Huckleberry Fig Shrub
- Huckleberry Sprouted Wheat Pancakes
- Huckleberry Chèvre Cheesecake Squares
- Super Seedy Vegan Baked Oatmeal with Peaches and Huckleberries
- Huckleberry Pear Galette with Sourdough Pie Crust
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this huckleberry tea cake recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Huckleberry Lemon Verbena Tea Cake with Vanilla Bean Glaze {Gluten-Free}
Print Recipe Pin RecipeIngredients
For the cake:
- 1 stick unsalted butter, softened (4 ounces / 115 grams)
- 3 ounces cream cheese, softened (85 grams)
- 1/2 cup organic blonde cane sugar (3.5 ounces / 100 grams)
- finely grated zest of 1 lemon
- 2 large eggs, at room temperature
- 3/4 cup sweet white rice flour (mochiko) (4 ounces / 115 grams)
- 1/4 cup + 2 tablespoons GF oat flour (1.5 ounces / 45 grams)
- 1/4 cup millet flour (1.25 ounces / 35 grams)
- 2 tablespoons tapioca flour/starch (.5 ounces / 15 grams)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1 cup fresh or frozen huckleberries, plus 1/4 cup for topping the cake (7.75 ounces total / 220 grams)
- 3-4 tablespoons chopped fresh lemon verbena
For the glaze:
- 1/2 cup powdered sugar (2 ounces / 60 grams)
- seeds from 1/2 a small vanilla bean (or a splash of vanilla extract)
- 1-2 tablespoons lemon juice (enough to make a drizzle-able glaze)
- tiny lemon verbena leaves for garnish, optional
Instructions
Make the cake:
- 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 glaze:
- 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).
Notes
Nutrition
More Gluten-Free Cake Recipes:
- Gluten-Free Dairy-Free Pumpkin Bread
- Gluten-Free Apple Cake in a Skillet
- Gluten-Free Blueberry Coffeecake
- Dairy-Free Gluten-Free Carrot Cake
- Gluten-Free Red Velvet Cake {all-natural}
- Gluten-Free Chocolate Bundt Cake
- Gluten-Free Chocolate Cake with Peanut Butter Frosting
- Gluten-Free Banana Cake with Chocolate Ganache
- Gluten-Free Upside-Down Cake with Poached Quince
- Gluten-Free Chocolate Zucchini Cake
- Gluten-Free Pound Cake with Lemon and Berries
- Gluten-Free Pear Cake with Chai Spices
- Gluten-Free Peach Cake
- Gluten-Free Plum Cake
- Gluten-Free Lemon Almond Cake
Isadora says
I used to live in Montana and one of my favorite things to do was to pick huckleberries! It was so much fun hunting for them and there really isn't much that compares to the taste! This cake is so beautiful, Alanna :)
Alanna says
Yes! I was there one summer and it was the first time I experienced huckles. It was all huckles, all the time. Heaven. Thanks for the kind note!
Dolphia Nandi-Arnstein says
Your pictures are so beautiful! You're one inspiration Alanna.
Alanna says
Aw thank you Dolphia <3
Beata Drobna says
Hi Alanna,
I have to say that I love your recipes,but I have a big problem with them, every single time my cakes end up uncooked.....What kind of oven are you using....because I can't understand why it do not work with me. I am really upset. Do you think it might be a French flour?
Alanna says
Hi Beata, Thank you for your note, and I'm really sorry to hear of this problem. My first thought is whether your oven is properly calibrated? Mine runs cold, so I have a thermometer in there to let me know what the real temperature is. You could try turning the heat up. But you should ALWAYS use the visual cues, and not the baking time, to determine doneness, in any recipe. Also, how are you measuring your flours? Are you spooning them into cups, using weights, or dipping and sweeping? I dip and sweep, and I also weigh, so either of those methods should work. Those are my two best guesses! My oven is just a normal gas still oven, and again I use an external thermometer to verify the temperature. I am curious to know what flours you're using and whether they are affecting the baking...
Danielle says
I do not have access to Lemon Verbana in this cake and cannot wait to make for my mums birthday tomorrow.
What do you suggest instead?
Ps I have been a massive fan of yours for years.
Love from Australia.
Alanna says
Aw thanks for following along and for the kind words! I think you could just leave the lemon verbena out, or add the zest of 1-2 lemons in its place, or you could use another herb (say basil or mint?) Let me know what you try!
Ariana Figueroa says
Couldn’t find any mochiko flour... would a gluten free all purpose blend (king Arthur brand) be a fair subsitute.. with maybe some extra tapioca starch?
Alanna says
That should work great! Too much tapioca can make things gummy, so maybe try first with just the ap blend?
Ariana Figueroa says
That’s what I’m going to do! Thank you for responding so quickly! Making a wild blueberry lemon thyme tea cake and a ginger cardamom tea cake... I’ll report back. Also, you’re awesome, and I’ve loved your blog for about five years now. Thanks for beautiful detailed and photographed recipes!
Alanna says
Oh wow, those both sound amazing. Save me a piece?!
Corinne says
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.
Alanna says
I'm so glad you enjoyed the recipe! I bet the mini bundt cakes were beautiful. Please let me know what else you try with this cake base!