Hi Kati, I don’t have experience with huckleberries to know how moist they are. If you use frozen berries, you’ll want to drain them very well after defrosting.

I would like to make this for my brother’s birthday cake. I have a lot of frozen huckleberries. Do you think making a berry spread with frozen ones would make the top too mushy? I thought since there’s yogurt on top it could handle more moisture?
Thank you
PS Really love your recipes, simple, delicious and healthy

Hi Klae, I think this can be made the day before. I’m glad it’s a hit for your brunches!

I love this cake and I’ve made it many times. I usually refer to it as an olive oil cake for my gluten eating friends because they get weird about something that seems “healthy” or especially something that’s labeled GF. This is my go to brunch item or even for a birthday because it’s so delicious but doesn’t leave you with a sugar high or regretting what you ate!

Hi Linda, I’m glad you were able to improvise with what you have on hand and that your substitution was was a success! Thanks for sharing the idea.

After searching my pantry, I found my favorite n0-sugar jam, sweetened with fruit only. I decided I had to try it, so I substituted that for the maple syrup/honey. To my shock it turned out beautifully. I used peach, but it didn’t give the cake a peach flavor; it just made the cake more fluffy and delicious. I’m going to do this from now on!

Thank you so much, I’m looking forward to making this.

Hi Gina, the almond extract will add a bit of sweetness in addition to the flavor, but I don’t think you would need to change anything else. The cinnamon would still complement the flavor.