Description
A buttery, spiced coffee cake layered with cream cheese and cinnamon-sugar topping, studded with tart wild huckleberries for a balanced, comfort dessert. Perfect for breakfast or snacks.
Ingredients
1/4 cup salted butter (softened to room temperature)
8 oz full-fat cream cheese
1 cup + 2 tbsp white sugar
1 large egg (room temperature)
1 cup all-purpose flour
1 tsp baking powder
1 tsp vanilla extract
2 cups wild huckleberries (or raspberries/blackberries)
1 1/2 tsp ground cinnamon
2 tbsp sugar (for topping)
Instructions
Preheat oven to 350°F (175°C). Grease a 9-inch baking dish.
Beat softened butter and cream cheese until smooth and fluffy.
Gradually whisk in 1 cup sugar until fully incorporated.
Blend in 1 room-temperature egg until glossy mixture forms.
Combine flour, baking powder, and salt in a separate bowl.
Add dry ingredients to butter-egg mixture, mixing until combined.
Stir in 1 tsp vanilla extract.
Fold in huckleberries with a spatula, being gentle to avoid crushing.
Mix 2 tbsp sugar with 1 1/2 tsp cinnamon for topping.
Reserve 1/4 cup berries for garnish (optional step from chef tip).
Spread batter into baking dish, dot with topping, and scatter reserved berries on top.
Notes
Use softened butter for maximum fluffiness; microwaved butter won’t blend smoothly.
Room-temperature egg is critical to prevent lumps in the batter.
Optional: Save berries for the top for presentation.
Check doneness at 55 minutes; internal temperature should reach 205°F.
Gluten-free option: Use gluten-free flour blend.
- Prep Time: 20
- Cook Time: 60
- Category: trends
- Method: Baking
- Cuisine: Comfort
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 450
- Sugar: 35g
- Sodium: 240mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg