Fresh Huckleberry Buttermilk Coffee Cake Recipe with Easy Crumble Streusel
A cozy, moist coffee cake featuring fresh huckleberries and a buttery cinnamon-sweet crumble streusel, perfect for slow mornings or special occasions.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Total Time: 55-60 minutes
- Yield: 9-12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 cup (240ml) buttermilk
- 1 ½ teaspoons vanilla extract
- ½ cup (120g) small-curd cottage cheese, well-drained
- 1 cup (150g) fresh huckleberries (or frozen, thawed and drained)
- ¾ cup (90g) all-purpose flour (for streusel)
- ½ cup (100g) packed brown sugar (for streusel)
- 1 teaspoon ground cinnamon (for streusel)
- 6 tablespoons (85g) unsalted butter, cold and cubed (for streusel)
- Pinch of salt (for streusel)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round or square baking pan or line with parchment paper.
- Make the crumble streusel: In a small bowl, mix ¾ cup flour, ½ cup brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Add cold cubed butter and work it into the dry ingredients with a pastry cutter or fingers until crumbly but holds together when squeezed. Chill in the fridge.
- Prepare the cake batter: In a large bowl, whisk together 2 cups flour, baking powder, baking soda, and salt.
- In a separate bowl, cream ¾ cup softened butter with 1 cup granulated sugar until light and fluffy (3-5 minutes).
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract and cottage cheese until smooth.
- Alternate adding the dry flour mixture and buttermilk to the wet ingredients, starting and ending with the dry. Mix gently but thoroughly.
- Fold in fresh huckleberries gently with a spatula, being careful not to crush them.
- Pour batter into prepared pan and smooth the top. Evenly sprinkle chilled crumble streusel over the batter.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean and streusel is golden brown. Tent with foil if streusel browns too quickly.
- Cool on a wire rack for at least 15 minutes before slicing.
Notes
Keep butter cold when making streusel to ensure crumbly texture. Fold berries gently to avoid crushing and discoloring the batter. Tent with foil if streusel browns too fast. Drain frozen berries well to prevent sogginess. Streusel can be made ahead and chilled. Substitute gluten-free flour blend for gluten-free version. For vegan adaptation, use flax eggs, dairy-free butter, and almond milk with vinegar instead of buttermilk.
Nutrition
- Serving Size: 1 slice (approximate
- Calories: 300
- Sugar: 22
- Sodium: 220
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 40
- Fiber: 2
- Protein: 5
Keywords: huckleberry coffee cake, buttermilk coffee cake, crumble streusel, easy coffee cake, berry coffee cake, moist coffee cake, breakfast cake, brunch dessert