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Perfect Huckleberry Cream Cheese Coffee Cake Recipe with Easy Brown Sugar Streusel

huckleberry cream cheese coffee cake - featured image
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A tender coffee cake bursting with tart huckleberries and a luscious cream cheese swirl, topped with a crunchy brown sugar streusel. Perfect for cozy autumn mornings or intimate brunches.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (200 g) granulated sugar
  • ½ cup (115 g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup (240 ml) buttermilk
  • 8 oz (225 g) cream cheese, softened
  • ¼ cup (50 g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • ½ cup (100 g) packed brown sugar
  • ½ cup (60 g) all-purpose flour
  • 4 tbsp (60 g) unsalted butter, melted and browned
  • 1 tsp ground cinnamon
  • Pinch of salt
  • 1 cup (150 g) fresh or frozen huckleberries

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or line with parchment paper.
  2. Make the brown sugar streusel: Melt 4 tablespoons of butter in a small saucepan over medium heat until golden brown and nutty smelling (3-5 minutes). Remove from heat immediately.
  3. In a small bowl, mix the browned butter with brown sugar, flour, cinnamon, and a pinch of salt until crumbly. Set aside.
  4. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  5. In a medium bowl, beat the softened cream cheese with ¼ cup sugar until smooth (1-2 minutes). Add the egg and 1 tsp vanilla extract, beating until fully incorporated. Set aside.
  6. Using a mixer, beat the softened butter and 1 cup granulated sugar in the large bowl until light and fluffy (3-4 minutes).
  7. Beat in the eggs one at a time, mixing well after each addition. Stir in 2 tsp vanilla extract.
  8. With the mixer on low, add the dry ingredients in three parts, alternating with the buttermilk in two parts, starting and ending with the dry mix. Mix just until combined (3-4 minutes total).
  9. Gently fold in the huckleberries with a spatula, being careful not to crush them. If using frozen berries, fold them in frozen.
  10. Spread half the batter evenly in the prepared pan. Drop spoonfuls of the cream cheese mixture over the batter and gently swirl with a knife or skewer.
  11. Spread the remaining batter over the top, then sprinkle the brown sugar streusel evenly across the surface.
  12. Bake for 45-50 minutes, or until a toothpick inserted near the center comes out clean with a few moist crumbs. The top should be golden and the streusel crisp.
  13. Let the coffee cake cool in the pan on a wire rack for at least 20 minutes before slicing.

Notes

Use room temperature ingredients for best texture. Fold in berries gently to avoid crushing. Brown the butter carefully to avoid burning for a nutty flavor in the streusel. Tent with foil if streusel browns too quickly. Can prepare streusel and cream cheese swirl a day ahead and refrigerate.

Nutrition

Keywords: huckleberry coffee cake, cream cheese swirl, brown sugar streusel, autumn breakfast, easy coffee cake, berry coffee cake

Find it online: https://tempotaste.com/perfect-huckleberry-cream-cheese-coffee-cake-recipe-with-easy-brown-sugar-streusel/