Huckleberry Coffee Cake

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Huckleberry Coffee Cake

Yield: 6 servings

Prep Time:15 min

Cook Time:1 hr


2 tablespoons salted butter, softened
4-ounces fat-free cream cheese
1 cup granulated white sugar
1 large egg
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups fresh huckleberries

2 tablespoons granulated white sugar
1 teaspoon ground cinnamon


1. Preheat oven to 350 degrees F. Spray a 9-inch round pan with cooking spray.

2. In a large bowl, use an electric mixer to cream together the butter and cream cheese. Gradually beat in the sugar until well-blended. Add egg and beat well.

3. Whisk together the flour, baking powder and salt in separate bowl. Gradually stir the dry ingredients into the cream mixture. Stir in the vanilla. Fold the berries in gently.

4. Pour the batter into the prepared pan. Combine the topping ingredients in a small bowl and the sprinkle over the batter.

5. Bake for 1 hour. Let cool before serving.


*You may substitute blueberries for the huckleberries.

Source: (recipe given to RG- apparently from a Cooking Light cookbook)

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  • homebaker wrote:

    Forgot to review! Came out wonderful!!! I was just shy of half a cup of cream cheese so added a nice spoonful of sour cream to make up the difference. (I also added 4 Tbl. butter and not 2. All the other recipes said 4.) And also added, in addition to the vanilla, a half of a tsp. almond extract. Will definately make again!! (Stuck with the cinn/sugar mix as the recipe states since it bakes for an hour and didn’t want my streusel topping to turn out like teeth-shattering pebbles. lol) Thanks for the recipe! (Served with sweetened whipped cream.)

  • homebaker wrote:

    Thank you so very much! The recipe printed this time. Having a frustrating morning, so am going to bake!! That always chases away the bad stuff! 😉 Only have regular cream cheese, and may do a streusel topping instead of just the cinnamon-sugar, but this recipe sounds perfect for the last of my frozen huckleberries. (I always bake blueberries and huckleberries into batter frozen, so that when it bakes they don’t “disappear” and leave a hollow blue hole.) I’ll let you know how all turns out! 😀 Thanks, again!

  • homebaker wrote:

    Can you please fix this so it will print ONLY the recipe and photo…

    • Lori Lange wrote:

      yes- fixed now (still editing some of these older recipes)- so sorry for the inconvenience!

  • ebc wrote:

    I made this from the Cooking Light cookbook, and mistakenly used 8oz nonfat cream cheese and 16oz froz. blueberries. Unbelievably good!