Huckleberry Coffeecake

Cream butter and cream cheese together and gradually add 1 cup sugar. Beat with an electric mixer at medium speed until well blended. Add the egg and beat well.

Combine the flour, baking powder and salt and stir into butter cream cheese mixture. Stir in the vanilla extract and fold in huckleberries.

Pour the batter into a 9-inch round greased and floured cake pan. Combine 2 tablespoons of sugar and the cinnamon and sprinkle over the batter. Bake in 350 degrees F oven for 1 hour and let cool before serving.

I purchased this recipe from the Tibbenham Estate in Anna, Texas. This one is marked as a family favorite. The notation on the ledger indicates this came from an old Metropolitan Cookbook in the 1940's.