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.

Nutriscore Rating: 51/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

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)

Directions

Step 1

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.

Step 2

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.

Step 3

In a separate bowl, whisk together the melted butter, egg, milk, and vanilla extract until smooth.

Step 4

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.

Step 5

Gently fold in the huckleberries or blueberries, being mindful not to crush the berries too much.

Step 6

Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.

Step 7

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.

Step 8

Sprinkle the crumb topping evenly over the batter in the pan.

Step 9

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Step 10

Allow the coffee cake to cool in the pan for 10 minutes, then transfer it to a wire rack to finish cooling.

Step 11

Serve warm or at room temperature, and enjoy with a cup of coffee or tea.

Nutrition Facts

Serving size	(1192.1g)

Amount per serving	% Daily Value*
Calories	3236.4

Total Fat 126.9g	0%
Saturated Fat 76.9g	0%
Polyunsaturated Fat 0.1g
Cholesterol 510.8mg	0%
Sodium 2252.5mg	0%
Total Carbohydrate 487.8g	0%
Dietary Fiber 16.8g	0%
Total Sugars 236.4g
Protein 46.8g	0%

Vitamin D 160.3IU	0%
Calcium 413.4mg	0%
Iron 14.2mg	0%
Potassium 1024.0mg	0%

*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.

Source of Calories

Fat: 34.8%

Protein: 5.7%

Carbs: 59.5%