M.S.; Huckleberry Cake

My father is a forester in Oregon. Love of the woods is pretty much required for our family. We used to go on long hikes with him, into watersheds and woodlands most people couldn't get into. On those hikes, we would pick berries. We'd eat them out of hand, or, if there were enough to merit leftovers, bake them into muffins, or pancakes.

Most of the time, the berries were huckleberries. Oh, huckleberries! So wonderful. I haven't had any since hitting the East Coast. This recipe from The Portland Woman's Exchange Cook Book sends me back.

Huckleberry Cake

3 eggs.
1/2 cup sugar.
3 tablespoons melted butter.
1 cup milk.
1 1/2 pints flour.
1 teaspoon baking powder.
1 pint huckleberries.
Bake in shallow pans in a quick oven, from 10 to 15 minutes.

M.S.

We're supposed to assume the author(ess) by the M. S. We're also supposed to assume the oven temperature, and the method of mixing.

Wow.

Flipping back a few pages, I find some guidance for temperature:

The oven for baking bread should be hot enough to brown a teaspoon of flour in five minutes. For biscuits it should brown in 1 minute.

Still no help on method. Let's assume we do it this way: Beat eggs. Mix in sugar. Add melted butter, stir until combined. Add milk, stir until combined. Sift the baking powder in with the flour. Add flour/powder mixture to the the wet ingredients, stirring until combined. Add huckleberries and stir gently until evenly dispersed.

That should do it.

I'd try it out for y'all, but where is a DC gal to get huckleberries? (Okay, okay; blueberries could substitute...)