Huckleberry or Blueberry Coffee Cake
Bursting with the juicy sweetness of huckleberries or blueberries, this coffee cake is the perfect blend of tender crumb and buttery streusel topping. A classic treat for breakfast or brunch, this recipe combines simple pantry staples like flour, sugar, and cinnamon with fresh or frozen berries, infusing every bite with antioxidant-rich goodness. The easy-to-make crumb topping adds a delightful crunch, while the soft, moist base is beautifully enhanced with a hint of vanilla. Ready in just an hour, this huckleberry or blueberry coffee cake is ideal for entertaining or savoring alongside your favorite morning coffee or tea. Whether you're hosting a gathering or indulging in a cozy weekend bake, this cake is guaranteed to impress with its irresistible flavor and homemade charm.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3/4 cup Granulated sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1/3 cup Unsalted butter (melted and slightly cooled)
- 1 large Eggs
- 3/4 cup Milk
- 1 teaspoon Vanilla extract
- 1 1/2 cups Huckleberries or blueberries (fresh or frozen)
- 1/2 cup All-purpose flour (for crumb topping)
- 1/3 cup Brown sugar
- 1 teaspoon Cinnamon
- 1/4 cup Cold unsalted butter (cubed)
Instructions
Preheat your oven to 375°F (190°C). Grease and lightly flour a 9-inch square baking pan, or line it with parchment paper for easier removal.
In a medium bowl, combine 2 cups of flour, 3/4 cup of granulated sugar, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Mix well to ensure the dry ingredients are evenly distributed.
In a separate bowl, whisk together the melted butter, egg, milk, and vanilla extract until smooth.
Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Gently fold in the huckleberries or blueberries, being mindful not to crush the berries too much.
Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
To make the crumb topping, combine 1/2 cup of flour, 1/3 cup of brown sugar, and 1 teaspoon of cinnamon in a small bowl. Add the cold cubed butter, and using a pastry cutter or your fingers, blend until the mixture resembles coarse crumbs.
Sprinkle the crumb topping evenly over the batter in the pan.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Allow the coffee cake to cool in the pan for 10 minutes, then transfer it to a wire rack to finish cooling.
Serve warm or at room temperature, and enjoy with a cup of coffee or tea.
Nutrition Facts
Calories |
3236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.9 g | 163% | |
| Saturated Fat | 76.9 g | 384% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 511 mg | 170% | |
| Sodium | 2252 mg | 98% | |
| Total Carbohydrate | 487.8 g | 177% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 236.4 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 413 mg | 32% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1024 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
