I got lovely blueberries at the farmer’s market. They were small with deep blue color and a concentrated blueberry flavor, reminiscent of huckleberries. I thought they would be great for this Cherokee Wild Huckleberry Cake from A World of Cake by Krystina Castella. I love international foods, especially cakes and pastries, so I really like this cookbook. I’ve been wanting to bake a cake from it. Now that autumn is upon us, this cake is the perfect way to say goodbye to summer.
Castella writes that after European colonization, a Native American-European fusion cuisine emerged. This particular cake uses masa harina, honey, huckleberries and walnuts. I omitted the walnuts, and I didn’t make the glaze. I also baked it in a 9-inch square pan instead of a dome pan.