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Moist Huckleberry Cream Cheese Coffee Cake with Easy Streusel Topping

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A moist, berry-packed coffee cake featuring a creamy cream cheese swirl and a crunchy streusel topping. Perfect for cozy mornings and easy to make with simple pantry staples.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (200 g) granulated sugar
  • ½ cup (113 g) unsalted butter, softened
  • 2 large eggs, at room temperature
  • 1 cup (240 ml) buttermilk (or whole milk with 1 tablespoon lemon juice as substitute)
  • 1 ½ teaspoons vanilla extract
  • 8 oz (225 g) cream cheese, softened
  • ⅓ cup (67 g) granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • ½ cup (63 g) all-purpose flour (for streusel)
  • ⅓ cup (67 g) brown sugar, packed (for streusel)
  • 1 teaspoon ground cinnamon (for streusel)
  • ¼ cup (57 g) cold unsalted butter, cut into small cubes (for streusel)
  • ¼ cup (30 g) chopped pecans or walnuts, optional (for streusel)
  • 1 cup (150 g) huckleberries, fresh or frozen (do not thaw if frozen)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or non-stick spray and set aside.
  2. Prepare the streusel topping: In a small bowl, combine ½ cup flour, ⅓ cup brown sugar, and 1 teaspoon cinnamon. Add cold butter cubes and use a pastry cutter or fork to mix until coarse crumbs form. Stir in chopped nuts if using. Chill in the fridge.
  3. Make the cream cheese swirl: Beat softened cream cheese, ⅓ cup sugar, egg yolk, and ½ teaspoon vanilla extract in a medium bowl until smooth and creamy. Set aside.
  4. Mix dry ingredients for the cake: Whisk together 2 ½ cups flour, baking powder, baking soda, and salt in a large bowl.
  5. Cream butter and sugar: Beat ½ cup softened butter and 1 cup sugar until light and fluffy, about 3-4 minutes.
  6. Add eggs one at a time, beating well after each addition. Stir in 1 ½ teaspoons vanilla extract.
  7. Alternately add the flour mixture and buttermilk to the creamed butter mixture, starting and ending with dry ingredients. Mix just until combined.
  8. Gently fold in 1 cup huckleberries, being careful not to crush them.
  9. Assemble the cake: Pour half the batter into the prepared pan and spread evenly. Dollop spoonfuls of cream cheese mixture over the batter and swirl gently with a knife or skewer to create marbled patterns. Spread remaining batter on top carefully.
  10. Sprinkle chilled streusel topping evenly over the batter.
  11. Bake for 45-50 minutes, or until a toothpick inserted into the cake (avoiding the cream cheese swirl) comes out clean and streusel is golden and crisp.
  12. Cool the cake in the pan for 15 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

Use frozen huckleberries straight from the freezer without thawing to avoid soggy batter. Keep cream cheese at room temperature for smooth blending. Avoid overmixing batter once flour is added to keep cake tender. Keep butter cold for streusel to ensure crumbly texture. If streusel browns too fast, cover cake loosely with foil halfway through baking. Test doneness with toothpick in cake part, not cream cheese swirl.

Nutrition

Keywords: huckleberry coffee cake, cream cheese coffee cake, streusel topping, moist coffee cake, berry coffee cake, easy breakfast cake, brunch recipe

Find it online: https://fuzzyforker.com/moist-huckleberry-cream-cheese-coffee-cake-recipe-with-easy-streusel-topping/