I found a recipe for Huckleberry Coffeecake from The Complete Cooking Light Cookbook (pub. 2002) that has become a staple recipe for Blueberry Coffeecake in my household. Huckleberries are similar in taste to blueberries, therefore the reason I substitute them in this recipe! This recipe is moist, tender, and sweet. I love it hot from the oven or cold! The cream cheese is what I believe makes this recipe so good. I noticed that Cooking Light substitutes low fat or no fat cream cheese in many recipes as a fat replacement – which I think is an awesome idea!
I could not find the recipe on the website itself, so I am putting it here in case you would like to try it!
Huckleberry Coffee Cake
The Complete Cooking Light Cookbook
Prep time: 15 minutes
Cook time: 1 hour
1/4 cup stick butter, softened
4 ounces block-style fat-free cream cheese
1 cup sugar
1 large egg
1 cup all-purpose flour
1 teaspoon baking powder (I buy the aluminum free baking powder and think it works much better)
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups fresh or frozen huckleberries (I use blueberries. The recipe also says if frozen to unthaw – but I never do and the recipe turns our just fine)
2 Tablespoons sugar
1 teaspoon ground cinnamon
Beat margarine and cream cheese at medium speed of a mixer until well-blended; gradually add 1 cup sugar, beating well. Add egg; beat well. (my hand mixer broke and I didn’t feel like pulling the kitchen aid out for this, so I just mixed by hand – works just as well. How do we think they did it in our grandmother’s (or greats) day??)
Lightly spoon flour into a dry measuring cup; level with a knife.
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.