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Wild Huckleberry Coffee Cake with Streusel Topping

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A quick and easy coffee cake featuring tart wild huckleberries and a crispy, buttery streusel topping. Perfect for lazy mornings or gatherings, this cake combines a tender crumb with a flavorful crunch.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk (or whole milk with 1 tsp lemon juice, let sit 5 minutes)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 1/2 cups (about 200g) wild huckleberries, fresh or frozen (do not thaw)
  • For the Streusel Topping:
  • 1/2 cup (100g) brown sugar, packed
  • 1/3 cup (40g) all-purpose flour
  • 1/4 cup (60g) unsalted butter, cold and cubed
  • 1 tsp ground cinnamon
  • 1/4 cup (30g) chopped walnuts or pecans (optional)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking pan with butter or non-stick spray and set aside.
  2. Make the streusel topping: In a medium bowl, combine brown sugar, flour, cinnamon, and chopped nuts. Add cold butter cubes and mix with fingers, fork, or food processor until coarse crumbs form. Chill in the fridge.
  3. Prepare the cake batter: In a large bowl, cream softened butter and granulated sugar until light and fluffy, about 3 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  6. Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix gently until just combined.
  7. Fold in wild huckleberries carefully with a rubber spatula to avoid breaking them.
  8. Pour batter into prepared pan and spread evenly. Sprinkle chilled streusel topping generously over the batter.
  9. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs and streusel is golden brown.
  10. Cool cake in the pan on a wire rack for at least 20 minutes before slicing.

Notes

Keep berries cold and fold gently to prevent color bleeding. Chill streusel topping before baking for a crisp texture. Use room temperature eggs and butter for best results. Start checking cake at 38 minutes to avoid overbaking. For dairy-free, substitute butter with coconut oil and buttermilk with almond milk plus vinegar. Gluten-free flour blends can be used but texture may vary.

Nutrition

Keywords: wild huckleberry coffee cake, streusel topping, easy coffee cake, berry coffee cake, homemade coffee cake, breakfast cake, brunch recipe

Find it online: https://shimmersnack.com/wild-huckleberry-coffee-cake-recipe-easy-homemade-streusel-topping/