The Bojon Gourmet

Cake
0 Position a rack in the center of the oven and preheat to 325ºF. Line an 8x4 or 9x5-inch loaf pan with a sling of parchment paper. Lightly grease the parchment and exposed ends of the pan. (Lacking parchment, you can generously grease the pan and dust it lightly with flour.)
1 Combine the butter, cream cheese, sugar, and lemon zest in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium until light and fluffy, 3 - 4 minutes, scraping down the paddle and sides of the bowl once or twice. 
6 Add the eggs one at a time, beating until combined after each addition, and scraping down the sides of the bowl and the paddle as needed. (The mixture may break and that's ok.) Stir in the vanilla. 
5 Sift the flour, baking powder and salt into the butter mixture and beat on low speed until just combined. Fold the batter a few times with a flexible spatula, scraping the paddle and bottom of the bowl, to make sure the batter is thoroughly combined, and that any lemon zest clumps are distributed throughout the batter. 
7 Gently fold in the huckleberries. Scrape the batter into the pan and smooth the top.
2 Bake the cake until a tester inserted into the center comes out clean, or with a few moist crumbs attached, 75-90 minutes. 
8 Let the cake cool for 10 or 15 minutes, then turn the cake out onto a wire rack.
Glaze
3 While the cake is cooling, whisk together the powdered sugar and lemon juice to make a runny glaze.
11 Brush the glaze all over the top and sides of the warm cake. Let the cake cool completely, at least one hour.
4 The cake keeps well, wrapped, at room temperature or in the fridge, for up to a week.