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These tasty
berries make a nice breakfast cake...
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2
Tbs |
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butter, softened |
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4
oz |
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nonfat cream cheese |
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1
cup |
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granulated sugar |
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1
large |
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egg |
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1
cup |
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flour |
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1
tsp |
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baking powder |
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¼
tsp |
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salt |
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1
tsp |
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vanilla |
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2
cups |
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fresh huckleberries
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TOPPING: |
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2
Tbs |
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granulated sugar |
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1
tsp |
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ground cinnamon |
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1 |
Preheat oven
to 350 degrees. Spray 9" round pan with cooking
spray. |
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2 |
Cream
together butter and cream cheese in a large
bowl. Gradually beat in sugar until
well-blended. Add egg; beat well. |
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3 |
Combine
flour, baking powder and salt in separate bowl.
Gradually stir into cream mixture. Stir in
vanilla. Fold berries in gently. |
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4 |
Pour into
prepared pan. Combine topping ingredients and
sprinkle over the batter. |
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5 |
Bake for 1
hour. Let cool before serving. |
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Servings: 6 |
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Cooking Tips |
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*You may substitute
blueberries for the huckleberries. |