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Moist Huckleberry Cream Cheese Coffee Cake

moist huckleberry cream cheese coffee cake - featured image
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A tender and moist coffee cake bursting with wild huckleberry flavor and rich cream cheese swirls, perfect for breakfast or brunch.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (240ml) sour cream or Greek yogurt
  • 2 large eggs, room temperature
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1 cup (240g) huckleberries (fresh or frozen, thawed)
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • Powdered sugar for dusting (optional)
  • Crumb topping (butter, brown sugar, flour, cinnamon) for extra texture (optional)

Instructions

  1. Prepare the huckleberry filling: In a small saucepan, combine huckleberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring constantly until thickened and glossy (5-7 minutes). Remove from heat and cool completely.
  2. Preheat oven to 350°F (175°C). Grease a 9×9 inch baking pan and line with parchment paper if desired.
  3. Make the cake batter: Cream softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Alternately add flour mixture and sour cream to butter mixture, starting and ending with flour. Mix gently until just combined.
  5. Prepare the cream cheese swirl: Beat softened cream cheese with sugar, egg yolk, and vanilla extract until smooth and creamy.
  6. Assemble the cake: Pour half the cake batter into the pan and spread evenly. Spoon cream cheese mixture over batter, spreading carefully without mixing. Dollop cooled huckleberry filling evenly over cream cheese. Spread remaining cake batter on top, smoothing surface gently.
  7. Bake for 45-50 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Tent with foil if top browns too quickly.
  8. Cool cake in pan for at least 20 minutes before removing to a wire rack. Dust with powdered sugar if desired before serving.

Notes

Use softened butter and cream cheese for smooth blending. Do not overmix batter to keep cake tender. Cool huckleberry filling completely before layering to prevent cream cheese swirl from melting. Tent cake with foil if browning too fast. Frozen huckleberries should be thawed and drained. For dairy-free, substitute cream cheese and sour cream with coconut-based alternatives. For gluten-free, use a gluten-free flour blend with xanthan gum.

Nutrition

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

Find it online: https://tinastirs.com/moist-huckleberry-cream-cheese-coffee-cake-recipe-easy-and-best-for-breakfast/