Huckleberry Coffeecake

Huckleberry Coffeecake Recipe - Delicious Dessert from the USA

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 1 hour | Servings: 8

Introduction

Huckleberry Coffeecake is a delicious and fruity dessert that is perfect for breakfast or brunch. The combination of cream cheese, butter, and fresh huckleberries creates a moist and flavorful cake that is sure to impress your family and friends.

History

Huckleberries are small, round berries that grow wild in the mountains of North America. They have a sweet and slightly tart flavor that is perfect for baking. Huckleberry coffeecake has been a popular recipe for generations, with variations found in cookbooks dating back to the early 20th century.

Ingredients

0.25 cup unsalted butter, softened
4 oz (113 g) cream cheese, softened
1 cup sugar
1 egg
1 cup cake flour
1 tsp baking powder
0.25 tsp salt
1 tsp vanilla extract
2 cups fresh huckleberries
vegetable cooking spray
2 tbsp sugar
1 tsp ground cinnamon

How to prepare

Cream butter and cream cheese together and gradually add 1 cup of sugar.
Beat with an electric mixer at medium speed until well blended.
Add the egg and beat well.
Combine the flour, baking powder, and salt, and stir into the butter cream cheese mixture.
Stir in the vanilla extract and fold in huckleberries.
Pour the batter into a 9-inch round greased and floured cake pan.
Combine 2 tbsp of sugar and the cinnamon, and sprinkle over the batter.
Bake in a 350-degree oven for 1 hour and let cool before serving.

Variations

Substitute blueberries or raspberries for the huckleberries for a different flavor profile.
Add a streusel topping made with flour, sugar, and butter for extra crunch.

Cooking Tips & Tricks

Make sure to cream the butter and cream cheese together thoroughly to ensure a smooth and creamy batter.

- Be careful not to overmix the batter once the dry ingredients are added, as this can result in a tough cake.

- Use fresh huckleberries for the best flavor, but frozen huckleberries can also be used in a pinch.

Serving Suggestions

Serve huckleberry coffeecake warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.

Cooking Techniques

Creaming butter and cream cheese together

- Folding in huckleberries gently to avoid crushing them

Ingredient Substitutions

All-purpose flour can be used in place of cake flour

- Margarine can be used in place of butter

Make Ahead Tips

Huckleberry coffeecake can be made ahead of time and stored in an airtight container at room temperature for up to 2 days.

Presentation Ideas

Serve huckleberry coffeecake on a decorative cake stand for a beautiful presentation.

Pairing Recommendations

Enjoy huckleberry coffeecake with a hot cup of coffee or tea for a delightful breakfast or dessert.

Storage and Reheating Instructions

Store leftover huckleberry coffeecake in the refrigerator for up to 3 days. Reheat in the microwave for 20-30 seconds before serving.

Nutrition Information

Calories per serving

230

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 1g

- Sugars: 20g

Fats

- Total Fat: 9g

- Saturated Fat: 5g

- Trans Fat: 0g

Proteins

- Protein: 3g

Vitamins and minerals

Vitamin A: 8%

- Vitamin C: 4%

- Calcium: 4%

- Iron: 6%

Alergens

Contains dairy and eggs

Summary

Huckleberry Coffeecake is a moderate calorie dessert that is rich in carbohydrates and fats. It also provides a small amount of protein and essential vitamins and minerals.

Summary

Huckleberry Coffeecake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist cake base and juicy huckleberries, this coffeecake is sure to become a family favorite.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Huckleberry Coffeecake. It was a warm summer day, and I had ventured out into the woods near our family cabin to pick some fresh huckleberries. The sun was shining, birds were chirping, and the smell of pine trees filled the air. As I picked the plump, juicy berries off the bushes, I couldn't help but think about all the delicious treats I could make with them.

After gathering a basket full of huckleberries, I made my way back to the cabin. As I walked through the door, the sweet aroma of freshly baked goods hit me, and I knew my grandmother was in the kitchen. She was a master in the kitchen, always creating the most mouthwatering dishes with ingredients she foraged or grew herself.

I eagerly showed her my basket of huckleberries and asked if she had a recipe for a huckleberry coffeecake. Her eyes lit up with excitement as she rummaged through her collection of handwritten recipes. After a few minutes of searching, she pulled out a yellowed piece of paper with faded ink and handed it to me.

"This is the recipe for my grandmother's huckleberry coffeecake," she said with a smile. "I learned how to make it from her when I was just a little girl. It's been a family favorite for generations."

I carefully read through the recipe, taking in all the steps and ingredients. It seemed simple enough, but I knew that the real magic was in the love and care that my grandmother put into each dish she made. I couldn't wait to try my hand at making the huckleberry coffeecake myself.

With my grandmother by my side, guiding me through each step, I mixed the batter, folded in the huckleberries, and poured it into a greased baking pan. The scent of cinnamon and berries filled the air as the coffeecake baked in the oven. I watched in anticipation as it rose and turned a golden brown, just like my grandmother's.

When the timer beeped, I pulled the coffeecake out of the oven and let it cool on the counter. My grandmother sliced a piece for each of us, and we sat down at the kitchen table to enjoy the fruits of our labor. The coffeecake was moist and flavorful, with bursts of sweet huckleberries in every bite. It was like a taste of summer in every mouthful.

As we savored our coffeecake, my grandmother shared stories of her own childhood, of picking huckleberries with her grandmother in these very woods. She told me about the bond they shared over cooking and how each recipe was a connection to her past. I listened intently, soaking in every word and feeling the warmth of her love and heritage.

From that day on, the huckleberry coffeecake became a staple in our family gatherings. Whenever we had guests over or celebrated a special occasion, I would bake a fresh batch and share the recipe with anyone who asked. It became a tradition, a way to pass down a piece of my grandmother's legacy to the next generation.

Over the years, I've made the huckleberry coffeecake countless times, tweaking the recipe here and there to suit my own taste. But no matter how many times I bake it, the memories of that first time with my grandmother will always stay with me. It's not just a recipe; it's a story, a connection to my roots and the women who came before me.

As I sit here now, with a slice of huckleberry coffeecake in front of me, I can't help but smile at the thought of my grandmother looking down on me, proud of the cook I've become. I know that she's still guiding me in the kitchen, whispering secrets and tips in my ear as I carry on the tradition of making this beloved recipe. And with every bite, I'm reminded of the love and history that fills every crumb of this delicious treat.