Description
This Buttery Huckleberry Coffee Cake is a delightful dessert that combines rich butter flavor with the tartness of huckleberries, making it perfect for any occasion.
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, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, until well combined.
- Gently fold in the huckleberries.
- 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 in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar (if using) before serving.
Notes
This cake can be stored in an airtight container at room temperature for up to three days, or in the refrigerator for a week.
- 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, huckleberry recipes, dessert, baking