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Wild Huckleberry Lemon Cream Cheese Coffee Cake

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A vibrant and fluffy coffee cake featuring tart wild huckleberries, tangy cream cheese swirl, and bright lemon zest, perfect for brunch or coffee time.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup (115 g) unsalted butter, softened
  • 2 large eggs, room temperature
  • ¾ cup (180 ml) whole milk
  • Zest of 1 large lemon
  • 1 tsp pure vanilla extract
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (60 g) powdered sugar
  • 1 large egg yolk
  • 1 tbsp fresh lemon juice
  • 1 cup (150 g) wild huckleberries (fresh or frozen)
  • 2 tbsp granulated sugar (optional, depending on berry sweetness)
  • 1 tsp fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan or line it with parchment paper.
  2. Prepare the cream cheese mixture: Beat 8 oz softened cream cheese with ½ cup powdered sugar until smooth. Add 1 egg yolk and 1 tbsp fresh lemon juice; mix until combined. Set aside.
  3. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, and ½ tsp salt.
  4. Cream ½ cup softened unsalted butter with the dry mixture until combined or crumbly. Add 2 eggs, ¾ cup whole milk, 1 tsp vanilla extract, and lemon zest. Beat until smooth and fluffy.
  5. Toss 1 cup wild huckleberries with 2 tbsp sugar and 1 tsp lemon juice to keep berries intact.
  6. Pour half of the batter into the prepared pan, spreading evenly. Drop spoonfuls of the cream cheese mixture over the batter and gently swirl with a knife or skewer.
  7. Sprinkle half of the huckleberries evenly over the top. Add remaining batter in dollops and gently spread. Finish by dropping the rest of the cream cheese and huckleberries on top, swirling lightly.
  8. Bake for 45–50 minutes until golden brown and a toothpick inserted near the center comes out mostly clean (avoid cream cheese pockets). Tent with foil if cream cheese browns too fast.
  9. Cool the cake in the pan on a wire rack for at least 20 minutes before slicing.

Notes

Swirl cream cheese gently to keep pockets of creaminess. Toss berries with sugar and lemon juice to prevent bleeding. Tent cake with foil if cream cheese browns too quickly. Use fresh lemon zest for best flavor. Frozen berries can be used without thawing fully.

Nutrition

Keywords: wild huckleberry, lemon, cream cheese, coffee cake, breakfast, brunch, dessert, easy recipe, homemade

Find it online: https://ovenmila.com/wild-huckleberry-lemon-cream-cheese-coffee-cake-easy-homemade-recipe/