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Moist Fresh Huckleberry Buckle Coffee Cake Recipe with Easy Zesty Lemon Glaze

fresh huckleberry buckle coffee cake - featured image
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A tender, moist coffee cake bursting with fresh huckleberries and topped with a zesty lemon glaze, perfect for breakfast or brunch.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) buttermilk (or plain yogurt thinned with milk)
  • 1 ½ cups (225g) fresh or frozen huckleberries
  • ¼ cup (50g) packed brown sugar
  • 1 teaspoon cinnamon
  • ¼ cup (30g) all-purpose flour (for topping)
  • 2 tablespoons (28g) cold unsalted butter (for topping)
  • 2 tablespoons (30ml) freshly squeezed lemon juice
  • 1 cup (120g) powdered sugar
  • Optional: 1 teaspoon lemon zest

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan or line with parchment paper.
  2. In a medium bowl, whisk together 2 cups flour, 2 teaspoons baking powder, and ½ teaspoon salt. Set aside.
  3. In a large bowl, beat ½ cup softened butter with ¾ cup granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in 2 eggs one at a time, then add 1 teaspoon vanilla extract.
  5. Alternately add the flour mixture and ½ cup buttermilk to the butter mixture, starting and ending with flour. Mix gently until combined.
  6. Gently fold in 1 ½ cups huckleberries with a rubber spatula, being careful not to crush them.
  7. In a small bowl, mix ¼ cup brown sugar, 1 teaspoon cinnamon, and ¼ cup flour. Cut in 2 tablespoons cold butter until crumbly.
  8. Pour batter into prepared pan and smooth the top. Sprinkle streusel topping evenly over batter.
  9. Bake for 45-50 minutes until a toothpick inserted near the center comes out clean and top is golden brown. Tent with foil if browning too quickly.
  10. Cool cake in pan on a wire rack for 20 minutes.
  11. Whisk together 1 cup powdered sugar, 2 tablespoons lemon juice, and optional 1 teaspoon lemon zest until smooth. Add water if needed for drizzling consistency.
  12. Drizzle lemon glaze over warm cake and let set for 10 minutes before slicing and serving.

Notes

Keep huckleberries frozen until folding into batter to prevent color bleeding and sogginess. Use softened but not melted butter for best creaming results. Tent cake with foil if streusel browns too fast. Let cake cool before glazing to prevent glaze melting. Substitute wild blueberries if huckleberries unavailable.

Nutrition

Keywords: huckleberry coffee cake, lemon glaze, breakfast cake, berry buckle, easy coffee cake, moist cake, streusel topping

Find it online: https://bakebelle.com/moist-fresh-huckleberry-buckle-coffee-cake-recipe-with-easy-zesty-lemon-glaze/