Laun/Pruett Recipe Collection
Huckleberry coffeecake

Huckleberry coffee cake (double it for 9x13 pan)
2 c. Bisquick
2/3 c. sugar
1/3 c. sour cream
1 egg
1/2 c. milk
1/2 c. huckleberries

STREUSEL:
1/2 c. brown sugar, packed
1/3 c. flour
Mix brown sugar and flour together. May use soft butter to create a richer streusel.
(I added sugared almond slices on the top (like you use for salads)

Preheat oven to 350 degrees.

For a brunch you can double this...I used a 9 x 13 pan. Grease an 8 x 8 x 2 inch pan. Mix sour cream and egg; stir in milk gradually. Stir in Bisquick just until moistened. Spread half of batter in pan and sprinkle with half of streusel and one cup Huckleberries. Spread remaining batter over streusel Sprinkle with remaining streusel. Bake until golden brown, about 45 minutes. Test with cake tester since it is very moist.

Recipe Contributed by Mary Ann Laun (adapted from (Cooks.com)