Huckleberry Kuchen......aka: Huckleberry Coffee Cake

We went Huckleberry picking and I asked for suggested uses for them on facebook.   Dean Bender suggested that I google Huckleberry Kuchen.  I learned that Kuchen is the German name for cake.   After a bit of research I came up with this revised recipe.  I thought that it needed to be topped off with huckleberry sauce.  So I revised yet another recipe and came up with the perfect sauce. Both were yummy and definitely something I will make again.  I think this is better than huckleberry pie!!

Huckleberry Kuchen with Huckleberry Sauce
Cream together until light & fluffy:
1/2 c. butter, room temp.
2 t. lemon zest (1 large lemon)
7/8 c. sugar
Mix in:
2 eggs, room temp.
1 t. vanilla
Toss 2 c. huckleberries with 1/4 c. flour.
Whisk together:
1 3/4 c. flour
2 t. baking powder
1 t. salt
Add to batter a little at a time, alternating with 1/2 c. buttermilk.
Fold in huckleberries.
Spray a 9 x 9 glass baking dish.  Pour in the batter.  Sprinkle with 1 T. sugar.  Bake at 350 for 35 to 45 minutes.

Huckleberry Sauce
Place in sauce pan:
2 c. huckleberries
1/3 c. sugar
2 T. lemon juice
1/4 c. water
Bring to boil and simmer for 5 to 8 minutes.  Remove from heat.
Mix together:
2 rounded T. Instant clear jel
2 T. sugar
Stir into berry mixture and stir in 1/2 c. water until desired consistency.

Serve cake with ice cream and sauce.  Yummy!!!

Marcia's Huckleberry Syrup 
Cook the berries with some water and they will make their own juice.  Strain the juice.  Add 2 c. sugar to 1 c. of juice.  Cook until the sugar is dissolved.