Winter time, when the days are short and cold, seems the ideal time to take some of those fresh picked huckleberries out of the freezer and whip up this Huckleberry Coffee Cake.
Ingredients
- 1⁄4 cup stick butter or margarine, softened
- 8 ounce package fat free cream cheese (Author uses neufchatel)
- 1 cup sugar
- 1 egg
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups huckleberries (fresh or frozen, unthawed)
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
Instructions
- Beat margarine and cream cheese at medium speed with electric mixer until creamy; gradually 1 cup sugar, beating well. Add egg, and beat well.
- Combine flour, baking powder, and salt; stir into margarine mixture. Stir in vanilla, then fold in berries.
- Pour batter into a 9-inch round cake pan coated with cooking spray (I also lined bottom with parchment).
- Combine 2 tablespoons sugar and cinnamon; sprinkle over batter.
- Bake at 350F for 1 hour; cool on a wire rack.
For those who do not have huckleberries still left in the freezer, our Tastes of Idaho website has some wonderfully huckleberry mixes:
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