Ruby Cakes of Monterey makes Glorious Creations!

Ruby Cakes of Monterey Huckleberry Lemon Cake – Welcome Spring

Hello from Huckleberry Hill. Are you thinking about Easter? I sure do love looking at the new life, flowers and recipes that a change of season inspires. This time of year I also love to make biscuits and top them with slabs of butter topped with lemon curd.

Ruby Cakes of Monterey hosted an amazing outdoor tea. It was ‘tea by the sea’ celebrating the first day of the spring season.

One of my VERY FAVORITE recipes shared by Ruby is her homemade lemon curd. This creation was originally based on my first book launch. I sure do cherish those memories. I wanted to take some time to re-visit this recipe, perfect for springtime. It’s delicious!

Hope that you enjoy many outdoor moments as we usher in this spring season.

XO, Maxine (A.K.A. “Molly”)

Listen ‘on the go’ available at Huckleberry Hill Podcast.


Let me share some photos of ‘tea by the sea’ so that you too can be inspired.


Ruby Cakes of Monterey; Vanilla Cake Layered with ‘Huckleberry’ Jam and Lemon… Yummy!




*This article/recipe was originally published in 2017.

Ruby Cakes of Monterey designed this amazing creation to celebrate the release of my children’s book, The Wild Buck. I can’t believe how adorable this cake is! LOVE IT!!!

The cake is a true show-stopper.

Drew McSherry is the talented illustrator of The Wild Buck, Ruby brought his illustrations ‘to life” on this signature cake! Beyond that, it is fabulously delicious.


Make this cake at home and have a unique ‘Huckleberry Hill’ celebration.

Would love to hear feedback on the recipe, reach me at

Ruby is kind enough to share her recipe with ‘Huckleberry Hill fans’… (Thank You Ruby!)


Ruby’s Blueberry Jam (Use huckleberries if available)

4 cups prepared fruit (buy about 1-1/2 qt. fully ripe blueberries)

1 box SURE-JELL Fruit Pectin

1/2 tsp. butter or margarine

4 cups sugar, measured into separate bowl

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

Stem and crush blueberries thoroughly, one layer at a time. Measure exactly 4 cups prepared fruit into 6- or 8-qt. sauce pot. Stir pectin into prepared fruit in sauce pot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred on high heat), stirring constantly. Stir in sugar. Return to a full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Ruby’s Lemon Curd


3 lemons

1 1/2 cups sugar

1/4 pound unsalted butter, room temperature

4 extra-large eggs

1/2 cup lemon juice (3 to 4 lemons)

1/8 teaspoon kosher salt


Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.

Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate.

Ruby’s Vanilla Bean Cake



2 cups sugar

2 sticks (1 cup) unsalted butter

4 eggs, room temperature

3 vanilla beans

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon sea salt

3 cups all-purpose flour


For the cake: Preheat oven to 350 degrees F. Spray three 8-inch round cake pans with nonstick baking spray and set aside.

Combine the sugar and butter in a large mixing bowl; cream together until light and fluffy, using an electric mixer on medium to high speed, about 2 minutes. One at a time, add the eggs, making sure to mix well between each addition. Split the vanilla beans in half lengthwise and scrape out the seeds with a knife; add to the batter and mix until well incorporated.

In a separate mixing bowl, sift together the baking powder, baking soda, salt and flour. Pour half of the flour mixture into the batter and mix on low to medium speed until well incorporated, scraping the bowl as needed. Add the buttermilk to the batter and continue mixing until well incorporated. Add the remaining flour mixture; mix until all ingredients are well combined. Pour the batter into the prepared cake pans, making sure it is evenly distributed. Bake until a knife inserted into the middle of the cake comes out clean, about 45 minutes. Allow the cakes to cool completely before stacking.



Having a Celebration?

Interested in having a show stopper cake ‘hand made with love’ by Ruby? Contact Ruby Cakes of Monterey at 831.915-1551. Direct email contact is Glorious cakes for any event, made with care… from scratch.

Pebble Beach, Indian Village, Del Monte Forest Creative Team; Photo Credit: Lena Max Photography, Set Designer and Styling Samantha Brown, make-up Michelle Radar.





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