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Wild Huckleberry Lemon Coffee Cake Recipe with Easy Cinnamon Pecan Crumble

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A moist and flavorful coffee cake combining tart wild huckleberries, bright lemon zest, and a crunchy cinnamon pecan crumble topping. Perfect for brunch or coffee breaks, this cake offers a delightful balance of sweet, tart, and nutty flavors.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (1 ½ sticks or 170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • Zest of 2 lemons
  • ½ cup (120ml) sour cream or Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 cup (150g) wild huckleberries fresh or frozen
  • ½ cup (60g) all-purpose flour (for crumble)
  • ½ cup (60g) chopped pecans, toasted
  • ½ cup (packed, 100g) light brown sugar
  • 1 teaspoon ground cinnamon
  • 6 tablespoons (¾ stick or 85g) unsalted butter, cold and diced
  • Pinch of salt (for crumble)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan with butter or nonstick spray and set aside.
  2. Prepare the crumble topping: In a medium bowl, combine ½ cup flour, chopped pecans, brown sugar, cinnamon, and a pinch of salt. Add the cold diced butter. Use a food processor pulse or a pastry cutter to blend until the mixture looks like coarse crumbs with pea-sized pieces of butter. Refrigerate to keep cold.
  3. Make the cake batter: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In another bowl, beat softened butter and granulated sugar until light and fluffy (about 3-4 minutes with an electric mixer). Add eggs one at a time, beating well after each addition.
  5. Add vanilla extract, lemon zest, and lemon juice to the butter mixture and mix until fragrant.
  6. Alternate adding the dry ingredients and sour cream (or Greek yogurt) to the butter mixture, beginning and ending with dry ingredients. Mix gently but thoroughly to combine.
  7. Fold in the wild huckleberries carefully to avoid breaking them up too much.
  8. Pour the batter into the prepared pan and smooth the top with a spatula. Evenly sprinkle the cinnamon pecan crumble over the batter.
  9. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. Cool the cake in the pan on a wire rack for at least 20 minutes before slicing to help the cake set and keep the crumble crunchy.

Notes

If using frozen berries, thaw and drain excess liquid to prevent soggy cake. To avoid overbaking, start checking the cake at 40 minutes. If crumble browns too fast, loosely cover with foil halfway through baking. Room temperature ingredients blend better. Toast pecans for extra flavor. For gluten-free, substitute flour with a 1:1 gluten-free blend. For dairy-free, use plant-based butter and coconut yogurt.

Nutrition

Keywords: wild huckleberry coffee cake, lemon coffee cake, cinnamon pecan crumble, brunch cake, berry coffee cake, easy coffee cake recipe

Find it online: https://forkmila.com/wild-huckleberry-lemon-coffee-cake-recipe-with-easy-cinnamon-pecan-crumble/