This recipe is written down in my little journal of test recipes as “Mom’s Coffee Cake” and was added as one of my first officially adult recipes when I moved out. So it is old. And it is good. It works veganized, but the original recipe was with dairy and egg. If you don’t have access to huckleberries, they taste great with other berries, apples or even just on their own. I say they because I tend to bake off the batter in muffin form since it takes way less time than a loaf or actual cake. And I am not very patient for my baked goods in the morning.

HUCKLEBERRY COFFEE CAKE

Batter:

1 1/2 C. flour

1/4 C. granulated sugar

2 1/2 t. baking powder

1/4 C. canola oil

1/3 C. milk (dairy or non-dairy)

1 T. ground flaxseed mixed with 3 T. water (or one egg)

1/3 C. huckleberries

Streusel:

1 T. canola oil

1/4 C. flour

1/4 C. brown sugar

1 t. cinnamon

Batter:

Add flour, sugar and baking powder to a mixing bowl and make a well in the center. Add your wet ingredients and mix with a fork or wooden spoon until almost blended. Add your fruit. Gently fold until incorporated.

Streusel:

Add dry ingredients to a smaller bowl and then drizzle oil on top. Mix with a fork until it starts to take on a crumbled appearance.

Add half of your batter to prepared muffin cups or baking pan. Layer with half of your streusel and then the rest of the batter. Top it off with the remaining streusel. And now you know the life-changing secret that streusel leads two lives.

Bake at 375 for about 15-20 (muffins) and 30ish minutes for proper cake.

Huckleberry Coffee Cake