Description
Indulge in the delightful flavors of this Buttery Huckleberry Coffee Cake, perfect for breakfast or as a sweet afternoon treat.
Ingredients
Scale
- 1 cup butter softened
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup huckleberries fresh or frozen
- 1/4 cup milk
- Powdered sugar for dusting optional
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture, alternating with the milk until just combined.
- Gently fold in the huckleberries, being careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Dust with powdered sugar if desired before serving.
Notes
For best results, use fresh huckleberries if available, and be careful not to overmix the batter for a tender cake.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 cake)
- Calories: 395 kcal
- Sugar: 22 g
- Sodium: 170 mg
- Fat: 21 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg
Keywords: Buttery Huckleberry Coffee Cake,Coffee Cake,Dessert,American,Recipe,Huckleberries