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Best Easy Huckleberry Buckle Coffee Cake Recipe

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A happy accident turned into the best coffee cake you’ll ever make. Tart huckleberries burst into jammy pockets in a tender, buttery cake topped with a crunchy, cinnamon-spiced crumb topping that stays crisp for days.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour, spooned and leveled
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 2 cups fresh or frozen huckleberries (if frozen, toss in 1 tablespoon flour)
  • 1/2 cup all-purpose flour (for crumb topping)
  • 1/2 cup packed brown sugar (light or dark)
  • 1 teaspoon ground cinnamon
  • 1/4 cup cold unsalted butter, cut into small cubes
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round or square baking pan with butter or non-stick spray. Optionally line with parchment paper.
  2. Make the crumb topping: In a small bowl, whisk together 1/2 cup flour, brown sugar, cinnamon, and a pinch of salt. Cut in cold butter cubes using a pastry cutter or fingertips until mixture resembles coarse sand with some pea-sized butter pieces. Refrigerate while preparing batter.
  3. Cream butter and sugar: In a medium bowl, beat softened butter and granulated sugar together until light and fluffy, about 3 minutes. Scrape down sides halfway through.
  4. Add eggs and vanilla: Beat in eggs one at a time, mixing well after each. Stir in vanilla extract. Batter may look slightly curdled; this is normal.
  5. Combine dry ingredients: In a separate bowl, whisk together 2 cups flour, baking powder, and salt.
  6. Alternate adding flour and buttermilk: Add one-third of flour mixture to butter mixture, mixing on low until just combined. Add half the buttermilk, mix, then another third of flour, remaining buttermilk, and final third of flour. Mix until just combined; do not overmix.
  7. Fold in huckleberries: Using a rubber spatula, gently fold berries into batter. If using frozen berries, toss in 1 tablespoon flour first to prevent sinking. Fold in as few strokes as possible.
  8. Assemble cake: Spread batter evenly into prepared pan. Sprinkle cold crumb topping evenly over batter, breaking up any large clumps with fingers.
  9. Bake for 40-45 minutes, until a toothpick inserted into center comes out clean or with a few moist crumbs. If topping browns too quickly, tent loosely with foil for last 10 minutes.
  10. Cool in pan for 15 minutes, then transfer to a cooling rack. Let cool at least 30 minutes before slicing.

Notes

For best results, use room temperature ingredients. If using frozen huckleberries, do not thaw; toss in flour to prevent sinking. Keep crumb topping cold until ready to use for maximum crunch. Store in an airtight container at room temperature for up to 3 days. Freezes well for up to 3 months.

Nutrition

Keywords: huckleberry buckle, coffee cake, huckleberry recipe, crumb topping, summer dessert, brunch recipe, easy coffee cake

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