February 24, 2008

I just love berries...


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 follow the recipe exactly as it is written - with the exception of blueberries for the huckleberries. I actually believe raspberries (or probably any berry for that matter) would be a good substitution also.

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)
cooking spray
2 Tablespoons sugar
1 teaspoon ground cinnamon

Preheat oven to 35o degrees.

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.

Bake at 350 degrees for 1 hour; cool on a wire rack. Yield: 10 servings (serving size: 1 wedge)

For those counting WW points - this is 5 points per serving. So worth the points!









4 comments:

Bellini Valli said...

Thank you so much for visiting my site because of course now I have found you. The work you do with the two groups you are involved in sounds right up my alley. Kudos to you for caring so much to make people feel special....on to the recipe...although I can't say I have ever had a huckleberry but this would be great with blueberries..and Cooking Light magazine is one of my cooking "bibles".

Carrie said...

Oooh that looks yummy!! I've never had a huckleberry, but I love blueberries.

HoneyB said...

Thanks for the comments! :-)

SaraLynn said...

Yum! Just Yum!

I have really enjoyed reading all your posts. Such good food!

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