Cut the butter into small pieces and add it to the dry mixture. Use your fingers to rub it into the flour until crumbly. Add the eggs and vanilla extract, mixing until just combined.

Add Huckleberries

Gently fold in the huckleberries, being careful not to break them.

Bake the Cake

Preheat the oven to 350°F (175°C). Transfer the mixture into a greased 9-inch cake pan, spreading it evenly. Bake for 35-40 minutes or until golden brown and a toothpick comes out clean.

Corn Gelato

Make the Corn Base

In a blender, combine sweet corn kernels, whole milk, heavy cream, sugar, corn syrup, vanilla extract, and salt. Blend until smooth.

Strain the Mixture

Pour the mixture through a fine sieve to remove the corn solids, pressing to extract as much liquid as possible.

Chill and Churn

Refrigerate the corn mixture for at least 2 hours. Then churn it in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.

Freeze the Gelato

Transfer the gelato to a container and freeze for at least 4 hours or until firm.