Huckleberry (or Blueberry) Coffee Cake
The Cooking Light staff voted this coffee cake as one of the top five recipes from their first 10 years. My friends and family love it.
"This is a very good coffee cake. Very much like a cheese cake. I was looking for a more traditional coffee cake; more cake like. Yes I will include this in my recipies."- carolsmiles
15 people want to try | 22 have favorited
|1/4 cupmargarine; stick; softened|
|4 ouncecream cheese; fat free ; (1/2 8-oz pkg)|
|1 cupAll-purpose flour|
|1 teaspoonBaking Powder|
|1 teaspoonVanilla extract|
|2 cupshuckleberries or blueberries; (fresh or frozen, unthawed)|
|-- TOPPING --|
|1 teaspoonGround cinnamon|
Huckleberry (or Blueberry) Coffee Cake Preparation
Preheat oven to 350F. Spray 9-inch round cake pan with cooking spray.
Beat margarine and cream cheese at medium speed of an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add egg; beat well.
Combine flour, baking powder, and salt; stir into margarine mixture. Stir in vanilla; fold in berries (gently).
Pour batter into prepared pan.
Combine 2 tablespoons sugar and cinnamon; sprinkle over batter.
Bake at 350F for 1 hour; cool on a wire rack.
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