Huckleberry Coffee Cake

Recipe

Wet Ingredients
¼ cup margarine, softened (or butter)
4 oz fat-free cream cheese
1 cup sugar
1 large egg
1 tsp vanilla extract

Dry Ingredients
1 cup all-purpose flour
1 tsp baking powder
¼ tsp salt

Add-ins
2 cups fresh or frozen huckleberries (do not thaw!)

Topping
2 tbsp granulated sugar
1 tsp ground cinnamon

Instructions

1. Preheat oven
   Preheat your oven to 350°F. Spray a 9-inch round cake pan with cooking spray and line the bottom with parchment paper for easiest removal!

2. Make the creamy base
   In a large mixing bowl, beat the softened margarine and cream cheese together on medium speed until smooth and creamy. Gradually add the sugar, beating well after each addition. Add the egg and continue mixing until fully combined and light in texture.

3. Mix dry ingredients
   In a separate bowl, whisk together the flour, baking powder, and salt.

4. Combine wet and dry ingredients
   Gradually add the dry ingredients to the creamy mixture, stirring just until incorporated. Mix in the vanilla.

5. Fold in berries
   Gently fold in the huckleberries, being careful not to crush them. Using frozen berries helps prevent bleeding into the batter.. coat them lightly in flour!

6. Pour into pan
   Pour the batter into the prepared pan and spread evenly.

7. Add topping
   In a small bowl, combine 2 tablespoons sugar with cinnamon/pumpkin spice pie. Sprinkle evenly over the top of the batter to create a golden crust.

8. Bake
   Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.

9. Cool and serve
   Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing and serving for best texture!!