Coffee cake has always been the black sheep of the pastry world. It's not really a cake, there's no actual coffee involved in the recipe, and it's usually the second choice pairing to your morning mug of Joe.

It's time to kick off this black (or in this case, blue) sheep sweet treat's redemption tour with a Huckleblueberry Bubbles Coffee Cake recipe that's bold, berrylicious, and anything but a second best baked good. Huckleblueberry Bubbles does the heavy lifting your leavener can't, creating a crumb that's impossibly light without tasting like you tried too hard. Layer in a brown sugar streusel, a heap of fresh blueberries, and an optional (mandatory) effervescent glaze, and you've got yourself a breakfast pastry that's worth waking up for.

Let's get poppin'!

Huckleblueberry Bubbles Coffee Cake

Prep time: 20 minutes | Bake time: 45–50 minutes | Serves: 9–12

What You’ll Need:

For the Streusel Topping

• ½ cup all-purpose flour
• ½ cup brown sugar, packed
• 1 tsp cinnamon
• ¼ tsp salt
• 4 tbsp cold unsalted butter, cubed

For the Cake

• 2 cups all-purpose flour
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ½ cup sour cream
• ¾ cup HuckleBlueberry Bubbles, freshly opened
• 1½ cups fresh or frozen blueberries

For the Glaze (optional, but make it)

• ½ cup powdered sugar
• 2–3 tbsp HuckleBlueberry Bubbles

What You’ll Do:

1. Make the streusel. Combine flour, brown sugar, cinnamon, and salt in a small bowl. Work in the cold butter with your fingers until the mixture is crumbly and holds together when pinched. Pop it in the fridge while you make the batter.
2. Preheat your oven to 350°F. Grease a 9x9 inch baking pan and line with parchment.
3. Whisk the dry ingredients. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
4. Cream butter and sugar. In a large bowl, beat softened butter and granulated sugar together until light and fluffy, about 3 minutes. Add eggs one at a time, beating after each. Mix in vanilla and sour cream.
5. Add the Bubbles, and don't stir them away. This is the move. Alternate adding the dry ingredients and the HuckleBlueberry Bubbles to your butter mixture in two additions each, starting and ending with the dry ingredients. Fold gently — you want to keep as much of that carbonation alive as possible. A few streaks of flour are fine. Overmixing is not your friend here.
6. Fold in blueberries. Gently.
7. Layer and top. Pour the batter into your prepared pan and smooth the top. Pull your streusel from the fridge and scatter it evenly over the batter — don't be shy.
8. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean and the streusel is golden. Let cool in the pan for at least 15 minutes before slicing.
9. Make the glaze. Stir powdered sugar with 2–3 tablespoons of HuckleBlueberry Bubbles until you hit a drizzle-able consistency. The slight effervescence keeps the glaze silky and light. Drizzle over the cooled cake.