"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Huckleberry (or Blueberry) Coffee Cake Recipe

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This recipe for Huckleberry (or Blueberry) Coffee Cake, by , is from The Huttner/Brown Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judith Brown
Added: Wednesday, August 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c. stick margarine, softened
1/2 (8 oz) package nonfat cream cheese
1 c. sugar
1 egg
1 c. flour
1/4 t. salt
1 t. vanilla extract
2 cups fresh or frozen huckleberries or blue-
berries, unthawed
cooking spray
2 T. sugar
1 t. ground cinnamon

Directions:
Directions:
Beat margarine and cream cheese at medium speed of an electric mixer until creamy; gradually add 1 c sugar, beating well. Add egg; beat well.

Combine flour, baking powder, and salt; stir into margarine mixture. Stir in vanilla; fold in berries. Pour batter into a 9" round cake pan coated w/ cooking spray. Combine 2 T sugar and cinnamon; sprinkle over batter.

Bake at 350 for 1 hour; cool on a wire rack.

Number Of Servings:
Number Of Servings:
10 servings

 

 

 

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