4ouncesunsalted butter, at room temperature, plus a bit for greasing the pan, (1 stick, 1/2 cup)
3ouncescream cheese, at room temperature, (1/4 cup plus 2 tablespoons)
zest of 2 lemons
3eggs, at room temperature
1 1/2cupsfresh or frozen huckles (if frozen, don't defrost first)
1/2cuppowdered sugar (sifted if clumpy)
juice of 1/2 a lemon, or enough to make a thin glaze
Position a rack in the center of the oven and preheat to 325º. Line an 8x4 or 9x5" loaf pan with a sling of parchment paper. Lightly grease the parchment and exposed ends of the pan. (Lacking parchment, you can generously grease the pan and dust it with flour.)
Combine the butter, cream cheese, sugar and lemon zest in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium until light and fluffy, 3 - 4 minutes. Add the eggs one at a time, beating until combined after each addition, and scraping down the sides of the bowl and the paddle as needed. (The mixture may break, and that's ok.) Stir in the vanilla. Sift together the flour, baking powder and salt, then stir into the batter on low speed until just combined. Fold the batter a few times with a rubber spatula, scraping the paddle and bottom of the bowl, to make sure the batter is thoroughly combined, and that any lemon zest clumps are distributed throughout the batter. Gently fold in the huckleberries. Scrape the batter into the pan and smooth.
Bake the cake until a tester inserted into the center comes out clean, or with a few moist crumbs attached, 1 1/4 - 1 1/2 hours. Let the cake cool for 10 or 15 minutes, then remove from the pan.
While the cake is cooling, whisk together the powdered sugar and lemon juice. Brush all over the top and sides of the cake. Let cool completely, at least one hour.
The cake keeps well, wrapped, at room temperature or in the fridge, for up to a week.
Adapted from Fine Cooking.
Nutritional values are based on one of eight servings.