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Huckleberry Coffee Cake

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  Margarine 1⁄4 Cup (4 tbs), softened (Stick)
  Fat free cream cheese 4 Ounce (Block Style)
  Sugar 1 Cup (16 tbs)
  Egg 1 Large
  All purpose flour 1 Cup (16 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Vanilla extract 1 Teaspoon
  Huckleberries/Blueberries 2 Cup (32 tbs) (Fresh / Frozen, Unthawed)
  Cooking spray 1
  Sugar 2 Tablespoon
  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.

Recipe Summary

Cook Time: 
5 Minutes

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1995 Calories from Fat 468

% Daily Value*

Total Fat 53 g80.9%

Saturated Fat 9.7 g48.5%

Trans Fat 0 g

Cholesterol 211.5 mg70.5%

Sodium 999.1 mg41.6%

Total Carbohydrates 364 g121.3%

Dietary Fiber 6 g24.2%

Sugars 231.3 g

Protein 22 g43.9%

Vitamin A 48.7% Vitamin C 14.5%

Calcium 51.4% Iron 48%

*Based on a 2000 Calorie diet


Huckleberry Coffee Cake Recipe