Huckle Buckle Coffee Cake
A moist and flavorful blueberry coffee cake with a crunchy topping, perfect for breakfast or brunch gatherings, combining sweet blueberries with tender cake and cinnamon streusel.
Ingredients
Instructions
- Cream 1/4 cup butter and 3/4 cup sugar together.
- Add egg and mix well.
- Add milk and blend thoroughly.
- Add flour, baking powder, and salt. Mix until just combined.
- Gently fold in blueberries.
- Spray an 8-inch square baking pan with nonstick coating.
- Spread the batter evenly in the prepared pan.
- Combine remaining sugar, flour, cinnamon, and butter to form coarse crumbs.
- Sprinkle the streusel topping evenly over the batter.
- Bake at 350°F for 40 to 50 minutes until golden and a toothpick inserted in the center comes out clean.
Tips & Substitutions
To enhance flavor, consider adding a teaspoon of vanilla extract to the batter. If blueberries are unavailable, you can substitute with raspberries or chopped strawberries. For a nutty twist, fold in some chopped walnuts or pecans. Ensure not to overmix the batter; it should be just combined for a tender crumb. This recipe is a great way to use fresh berries during their peak season.
Serving Suggestions
This delightful coffee cake is perfect for breakfast or brunch and pairs beautifully with a cup of coffee or tea. Serve it warm or at room temperature. For an extra treat, add a dollop of whipped cream or a scoop of vanilla ice cream on the side. It also makes a lovely dessert alongside a slice of Ray'S Carrot Cake for a sweet spread.
Storage & Reheating
Allow the Huckle Buckle Coffee Cake to cool completely before storing. Wrap it tightly with plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, microwave individual slices for about 15-20 seconds or warm in a preheated oven.
Nutrition & Diet Analysis (per serving)
Each serving of Huckle Buckle Coffee Cake contains roughly 682 calories, with 3g protein, 38g carbohydrates, and 58g fat. It is a good source of calcium (15% of the Daily Value). Note that it is relatively high in sodium, at 1087mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries, but do not thaw them before adding to the batter. This will help prevent the batter from turning too blue and maintain the cake's texture. Just fold them in gently to avoid breaking them apart.
What can I use instead of butter for a dairy-free version?
You can substitute the butter with coconut oil or a dairy-free margarine. This will keep the cake moist and flavorful. Additionally, use a non-dairy milk, like almond or oat milk, to maintain the recipe's integrity while making it suitable for dairy-free diets.
How can I tell when the coffee cake is done baking?
The coffee cake is done when it turns golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on it towards the end of the baking time, as oven temperatures can vary.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).