I decided on a simple pound cake to highlight the distinctive flavor of our freshly picked huckleberries. I began with Nick Malgieri's Classic Pound Cake recipe in Perfect Cakes. You almost don't need a recipe since it's based on the classic proportions of a pound of each ingredient - butter, sugar, flour, and eggs - but this dosen't make such a large cake.
2 C softened butter
1 C organic granulated sugar
2 t liqueur of your choice (I used a passionfruit liqueur)
5 large eggs
2 C white whole wheat flour
1-1/2 C fresh huckleberries
Preheat oven to 325 degrees. Beat the butter and sugar together. Add liqueur and eggs. Gently fold the flour into the batter. Once the flour has been completely absorbed, use a rubber spatula to incorporate the fresh huckleberries into a batter. Pour into a buttered loaf pan. Bake for 75-90 minutes until the cake is well-risen and the top cracked. Cool cake in pan for a few minutes before unmolding it onto a rack and turn right side up to finished cooling.