Huckleberry Coffee Cake
|Margarine||1⁄4 Cup (4 tbs), softened (Stick)|
|Fat free cream cheese||4 Ounce (Block Style)|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Vanilla extract||1 Teaspoon|
|Huckleberries/Blueberries||2 Cup (32 tbs) (Fresh / Frozen, Unthawed)|
|Ground cinnamon||1 Teaspoon|
Preheat oven to 350°.
Beat margarine and cream cheese at medium speed of a mixer just until creamy (do not over-beat); gradually add 1 cup sugar, beating just until blended.
Add egg; beat just until blended.
Combine flour, baking powder, and salt; stir into margarine mixture.
Stir in vanilla; fold in berries.
Pour batter into a 9-inch round cake pan coated with cooking spray.
Combine 2 tablespoons sugar and cinnamon; sprinkle over batter.
Bake at 350° for 1 hour; let cool on a wire rack.