Huckleberry Sourdough Coffee Cake
Tender, moist huckleberry sourdough coffee cake made with sourdough discard, tart huckleberries, and a buttery brown sugar crumb topping. Perfect for breakfast or an afternoon treat.
Servings: 9
Calories: 316kcal
Equipment
- Small bowl
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
- 8×8-inch baking pan
- Parchment paper (optional, for easy removal)
Ingredients
Crumb Topping
- 4 tablespoons ½ stick cold unsalted butter, cubed
- ½ cup 60 grams all-purpose flour
- ⅓ cup 73 grams light brown sugar, packed
- ¼ teaspoon cinnamon
- ⅛ teaspoon fine sea salt
Cake Batter
- 2 cups 240 grams all-purpose flour, spooned and leveled
- ⅓ cup 67 grams granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- 1 cup 245 grams plain yogurt (low-fat or whole milk)
- ½ cup 120 grams sourdough discard (100% hydration)
- 1 large egg
- 2 tablespoons neutral oil
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen huckleberries keep frozen if using frozen
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch pan or line with parchment.
- Make the crumb topping: Mix flour, brown sugar, cinnamon, and salt. Cut in cold butter until coarse crumbs form. Refrigerate while you prep the batter.
- Mix dry ingredients: In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients: In a medium bowl, whisk yogurt, discard, egg, oil, and vanilla until smooth.
- Fold wet into dry with a spatula just until combined. Don't overmix—a few flour streaks are fine.
- Gently fold in the huckleberries. (Optional: toss berries with 1 tablespoon flour first to prevent sinking.)
- Spread batter into pan using a light touch.
- Sprinkle crumb topping evenly over the batter.
- Bake 40–45 minutes, until deeply golden and a toothpick comes out with a few moist crumbs (no wet batter).
- Cool 10–15 minutes, then lift out to a rack. Serve warm or at room temperature.
Notes
I prefer thin-leaf huckleberries; they are sweeter than some of the others that grow around Mt. Hood. Blueberries work great as a substitute.
Avocado oil is my go-to neutral oil.
100% hydration sourdough discard means equal parts flour and water by weight. Most starter recipes use this ratio.
I used unfed discard straight from the fridge, but a fed starter or a room-temperature starter works, too.
Optional: toss berries with 1 tablespoon of flour to help prevent sinking.
This is lightly sweetened. Add 2–3 tablespoons of sugar to the batter if you like it sweeter.
The topping should be golden brown but not dark. Watch it in the last 5 minutes.
No parchment paper? Grease and lightly flour the pan instead.
Avocado oil is my go-to neutral oil.
100% hydration sourdough discard means equal parts flour and water by weight. Most starter recipes use this ratio.
I used unfed discard straight from the fridge, but a fed starter or a room-temperature starter works, too.
Optional: toss berries with 1 tablespoon of flour to help prevent sinking.
This is lightly sweetened. Add 2–3 tablespoons of sugar to the batter if you like it sweeter.
The topping should be golden brown but not dark. Watch it in the last 5 minutes.
No parchment paper? Grease and lightly flour the pan instead.
Nutrition
Calories: 316kcal | Carbohydrates: 51g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 301mg | Potassium: 121mg | Fiber: 1g | Sugar: 17g | Vitamin A: 238IU | Vitamin C: 2mg | Calcium: 101mg | Iron: 2mg
