Huckleberry coffeecake

Yield: 10 Servings

Measure Ingredient
¼ cup Stick margarine, softened
8 ounces Nonfat cream cheese, (1/2 package)
1 cup Sugar
1 \N Egg
1 cup All-purpose flour
1 teaspoon Baking powder
¼ teaspoon Salt
1 teaspoon Vanilla extract
2 cups Huckleberries or blueberries
\N \N Vegetable cooking spray
2 tablespoons Sugar
1 teaspoon Ground cinnamon

Cream margarine and cheese. Gradually add 1 cup sugar; beat at medium speed of a mixer until well-blended. Add egg; beat well.

Combine flour, baking powder, and salt; stir into creamed mixture. Stir in vanilla; fold in berries.

Pour 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; let cool. Yield: 10 servings.

Per serving: 223 Calories; 5g Fat (22% calories from fat); 6g Protein; 38g Carbohydrate; 21mg Cholesterol; 277mg Sodium Recipe by: Cooking Light, Jul/Aug 1995, page 127 Posted to MC-Recipe Digest V1 #432 by igor@... on Jan 28, 1997.

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