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Nutrition Facts
Serving Size 1 (58g) Recipe makes 10 servings The following items or measurements are not included below: huckleberries
Calories 193
Calories from Fat 47		(24%)
Amount Per Serving		%DV
	Total Fat 5.3g	8%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 2.4g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 22mg		7%
Sodium 216mg		9%
Potassium 43mg		1%
Total Carbohydrate 33.1g		11%
	Dietary Fiber 0.5g	1%
	Sugars 22.7g
Protein 3.6g		7%
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Huckleberry ( or Blueberry) Coffee Cake

Recipe #124810 | 1¼ hours | 15 min prep | add private note

⁽¹⁶⁾ RATE IT NOW Print Recipe

By: GaylaJ
Jun 6, 2005

Cooking Light published this in their book, Five Star Recipes--The Best of 10 Years, and their staff voted this as one of their top five recipes from the first 10 years. It is very, very good, either for breakfast, brunch, or as dessert, warm out of the oven with a scoop of vanilla ice cream.

SERVES 10 (change servings and units)

Ingredients

1/4 cup stick margarine, softened (I used real butter)
1/2 (8 ounce) package fat free cream cheese (I used 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 or blueberries (fresh or frozen, unthawed(I used blueberries)
2 tablespoons sugar
1 teaspoon ground cinnamon

Directions

1
Beat margarine and cream cheese at medium speed of an electric mixer until creamy; gradually 1 cup sugar, beating well. Add egg, and beat well.
2
Combine flour, baking powder, and salt; stir into margarine mixture. Stir in vanilla, then fold in berries.
3
Pour batter into a 9-inch round cake pan coated with cooking spray (I also lined bottom with parchment).
4
Combine 2 tablespoons sugar and cinnamon; sprinkle over batter.
5
Bake at 350F for 1 hour; cool on a wire rack.

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Browse similar recipes by category

Course > Breads > Coffee Cakes
Course > Breakfast
Main Ingredient > Fruit > Berries > Blueberries
Preparation > Time to Make > < 4 hours
Preparation > Simple
Preparation > Equipment > Oven
Occasion > Brunch

Featured Reviews for This Recipe

From: Nikoma

On May 27, 2009

Delicious. Like a giant moist blueberry muffin. I only lightly dusted the top with the cinnamon/sugar mix and thought it was just enough. Use 1 1/2 cups of berries. Will be made again for sure.

0 people found this review helpful

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From: Chef #720962

On Jan 25, 2009

This is really quick and simple to make (one bowl), and the end result is fabulous! It has gotten rave reviews every time I've made it. I've never tried it with huckleberries; I've always used blueberries. Added note - I had always used neufchatel when making this recipe, but used fat free cream cheese for the first time today, and it somehow came out BETTER than usual!

1 person found this review helpful

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From: Jennifer Wood

On Aug 9, 2005

This recipe makes a great coffecake! I made it for work and they are still raving about it! I used the light cream cheese and real butter. I have used fresh blueberries and frozen with great results. The second time I made it I cut back on the topping because I thought it was too sweet. A great recipe!

5 people found this review helpful

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From: CountryLady

On Nov 18, 2006

A quick & easy recipe .... a moist & delicious coffee cake! I used margarine, regular cream cheese (all I had) and frozen blueberries. I added some cinnamon & nutmeg to the streusel topping mix from Old Fashioned Banana Muffins by Gerry 999 - it worked for me. Yhanx Gayla!

3 people found this review helpful

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