Maple Huckleberry Coffee Cake

Maple Huckleberry Coffee Cake Recipe

I bought some seductively aromatic, wild huckleberries from Far West Fungi. They were deep violet in color and sweet, tart, and floral in flavor. I ate a big handful and decided to bake the rest into a maple-accented, crumble-crowned coffee cake - the finale of a lunch I was making for my sis. Maple is a nice match for many berries and I made it my sweetener of choice for this cake. In the back of my mind, I was aiming for a rustic cake that used no white sugar and no white flour. It's a stunner of a cake - the huckleberries burst and bleed into the crumb of the cake in quite a dramatic fashion. The crumble crust plays off the tenderness of the cake nicely, so be sure to get a bit of it in every bite.

Coffee Cake recipe

If you can't find wild huckleberries, no worries, substitute blueberries or chopped blackberries - if it's juicy, fruity, and goes with maple I suspect it'll be good.

Coffee Cake recipe

Oh! And I almost forgot. I added a bit of thyme and rosemary from my herb garden. Just a hint to play off the berries, and perfume the cake - barely a whisper.

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Maple Huckleberry Coffee Cake Recipe

I used a 1-pound loaf pan here, but you could likely get away with a 8 or 9-inch cake or pie pan. Just check in more frequently as the coffee cake is baking because the cooking time will be different. If you have trouble locating whole wheat pastry flour, I suspect spelt flour would make a good substitution - unbleached all-purpose flour is an option as well. I used maple sugar as the granulated sweetener in the crumble top - but I recognize that it can be expensive and/or hard to find - feel free to substitute raw cane sugar or brown sugar.

1 cup whole wheat pastry flour (or spelt flour)
3 tablespoons rolled oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
scant 1/2 teaspoon fine grain sea salt
1/4 teaspoon fresh thyme, chopped
1/4 teaspoon fresh rosemary, chopped
4 tablespoons (1/2 stick) unsalted butter, room temperature
1/3 cup maple syrup, room temperature
1 large egg, room temperature
zest of one lemon
2 teaspoons vanilla extract
1/4 cup buttermilk
1 1/3 cups fresh wild huckleberries (or other berries), well picked over

1/2 cup whole wheat pastry flour
4 tablespoons cold unsalted butter, cut 1/4-inch cubes
1/3 cup maple sugar (or brown sugar)
1/4 teaspoon fresh thyme
1/2 cup chopped pecans

special equipment: a 1-pound loaf pan

Preheat the oven to 350F degrees, rack in the middle. Butter a 1-pound loaf pan, and line with parchment paper. Alternately, you could just butter and flour the pan, but I've found that lining the pan with parchment makes removing the cake from the pan after baking no problem.

In a medium bowl, whisk together the flour, oats, baking powder, baking soda, salt, thyme, and rosemary. Set aside. In a separate large bowl beat the butter with an electric mixer or by hand - until light and fluffy. Drizzle in the maple syrup and beat until well incorporated, scrape down the sides of the bowl a couple times along the way. Beat in the egg, lemon zest, and vanilla extract, scraping the sides again. Add half of the flour, stir just a bit, now add a splash of the buttermilk, stir again, but not too much. Add the rest of the flour and stir a bit, and now the rest of the buttermilk. Stir until everything barely comes together and then very gently fold in one cup of the huckleberries. Scrape the batter evenly into the prepared pan and set aside.

To make the streusel topping, place the flour, butter, maple sugar, thyme and pecans in a food processor and pulse 20-30 times or until the topping is a bit beyond sandy/crumbly. It should be moist-looking - on its way to being slightly doughy. Crumble 2/3 of it over the cake batter, sprinkle the remaining 1/3 cup huckleberries on top of that, and then add the last of the crumble. Barely pat in place with your fingertips.

Place the coffee cake in the oven and bake for 45-50 minutes or until the top is golden and a toothpick inserted into the center of the cake comes out clean. Let the cake cool for five minutes and then remove it from the pan to cool on a rack (this way the cake won't steam in the pan as it's cooling.

Serves 12 - 16 modest slices.

Prep time: 10 minutes - Cook time: 50 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Do you ever go to Mission Beach Cafe on Guerrero? They had a huckleberry pie on the menu last fall that I am still dreaming about... This, of course, looks delish as well:-)

I remember picking huckleberries in the mountains in Montana with my parents when I was a little girl and I always ask my dad to freeze me a few bags of the last huckleberries of the summer from the farmer's market for my next trip home (a long flight home from Australia), thanks for the lovely reminder!


looks fabulous, Heidi. I love anything with maple - so I'm happy to see this!

I have never seen this kind of berry before,but I bet it would be very nice with black-currants or blueberries too.


This looks absolutely amazing! Thank you for the recipe! :D

I was just opening your post and my husband came by. He only said: "God it looks very appealing and delicious! When do you make one like that at home honey?" Straight from the heart :-)

mmm huckleberries! The only time I've had them was in Montana and they were sooo good! My favorite was the huckleberry ice cream!! Unfortunately, I've yet to see them in the midwest. I'll have to substitute some blueberries for this recipe. Yum!

I'm almost crying. I've just used up most of my last batch of blueberries from a local farm shop, and I know it's now too late for the berries to be around where I am. Oh well. The saving grace is that I'm going to have some blackberries at hand - but they're frozen. Would they make the cake too soggy? Might as well give it a try and see how it goes.

Mmmmm Yummm mmmm i'm making audible delicious sounds over here – looks amazing! I have no idea what huckleberries are but I'm going to find some blueberries and make this pronto.

Yum! This looks wonderful. I have never tried a huckleberry baked good before, but it looks delish. Adding the herbs sound like a great addition as well.

Oh goodness! This looks INSANELY delicious. I MUST find huckleberries so I can make this immediately! :)

Ahhh, you are killing me with that first picture! I'm so hungry now.

Looks amazing! Mmmm...a perfect breakfast.

OOOOOH! I'm originally from Montana, where we're oddly obsessed with all things huckleberry. Can't wait to try this one!!


I wonder how cranberries would looks delicious and perfect for fall!

WOW!! that looks so moist and delicious, I do not have those kinds of berries i will look high and low if i do not find them i will use a variety of mixed berries and see how that will turn out! thanks

Tomasina Harper

This look amazing. Another winner! Just out of curiosity, have you ever thought of putting the nutritional ingredients on your site? I know this recipe is prob one of the last ones that i would even think about calories, although some other ones you have on the site would be great to know their caloric intake, fiber, sugar, ect. Just a thought. Thanks for this one - I'm still hooked on those flour less and sugarless cookies you posted the other day. I made them with pumpkin filling. Delicious.


Oh my gosh, I think my brain is going to fall out and I haven't even made this yet. My boyfriend and I are going to his grandparents later this week, I think this will be perfect to bring over!


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