Try our Huckleberry Coffee Cake. The cake for coffeeholics!

Ingredients:
4 Tbsp softened salted butter,
4 oz (half of an 8 oz. pkg.) cream cheese, (or 1/2 a cup), softened
1 tsp vanilla extract
1/2 tsp almond extract
1 cup sugar
1 large egg
1 cup flour
1 tsp baking powder
1/4 tsp salt
1/8 tsp cinnamon
2 cups frozen (or fresh) huckleberries, *Frozen berries don’t end up with a hollow blue hole after baking, they stay intact and are still semi plump and juicy!

Topping (mix together):
2 Tbsp sugar
2 tsp cinnamon

Directions:
Preheat oven to 350 degrees. Spray a 9″ round cake pan with butter-flavored cooking spray. Line bottom of pan with a parchment paper circle. Spray again. In mixer bowl, cream the butter and cream cheese. Slowly beat in sugar til mixed. Add and beat in egg well. Scrape sides and bottom of bowl, mix well again til smooth. (Scrape and beat again if necessary including the beater(s).) Beat in vanilla and almond extracts. In separate bowl, whisk together the flour, baking powder, salt and cinnamon. Slowly beat into creamed mixture. Gently fold in frozen berries, half at a time, til evenly incorporated. Spoon into prepared pan. Carefully mash and spread batter til evenly in pan. The parchment paper will move a tiny bit, so watch and make sure it stays centered. Really easy, don’t worry. Smooth top flat and even. Sprinkle topping evenly over batter. Bake for 1 hour. Cool for about 15-20 minutes. Place a dinner plate over the top and turn cake out onto plate. Peel off parchment paper. Place pretty serving plate onto top of cake (which is now the bottom), and flip over to be right-side up again and ready to serve after cooling a bit. Serve with whipped cream or ice cream if desired. Heaven…

Recipe & Photos generously provided by Mrs. Kelly Williams (Forked River, NJ)