Honeyberry Buckle

Modified from King Arthur Flour Company. 2003. The King Arthur Flour Baker’s Companion. WW Norton & Co, New York.

Recipe:  Honeyberry Buckle (modified from a blueberry buckle recipe, ’cause “honeyberry buckle” is fun to say)

Batter:  3/4 cup sugar, 4 tbsp. butter, 1 large egg, 1/2 cup milk, 2 cup all-purpose flour, 1/2 tsp. salt, 1/4 tsp. each cinnamon and cardamom, 1 tsp. vanilla extract.  2 cups fresh honeyberries OR 2 cups frozen NOT thawed. (Add while still frozen, or the batter will turn an unpleasant pinky-purple color.)

Streusel:  1/2 cup sugar, 1/2 cup all-purpose flour, 1 tsp. cinnamon, 2 tsp. lemon zest, 1/2 tsp. salt, 5 tbsp. softened butter.

For the batter:  Preheat the oven to 375 degrees F.  Cream the butter and sugar, then add egg and mix at medium speed for 1 minute.  Whisk the dry ingredients in a separate bowl.  Stir half the dry ingredients into the butter/egg mixture, then stir in the milk and vanilla.  Add the rest of the dry ingredients, then gently fold in honeyberries.  Spread the batter in a greased 9-inch square or 9-inch round pan.

For the streusel: In a small bowl, whisk the sugar, flour, cinnamon, lemon, and salt.  Add the butter and mix with a fork or your fingers to make medium-sized crumbs.  Spring the streusel evenly over the batter.

Bake:  45-50 minutes, or until a toothpick inserted into the center comes out clean.  Remove from the oven and cool in its pan on a rack.  Serve with coffee in the morning or with whipped cream or ice cream for dessert.

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