Saturday, September 1, 2007

Huckleberry Coffee Cake

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

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.
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.

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