Huckleberry Buckle

1½ cups sugar

½ cup butter, room temperature

2 eggs, room temperature

2 teaspoon vanilla extract

4 cups all-purpose flour

4 teaspoons baking powder

1 teaspoon salt

1 cup milk

4 cups fresh or frozen huckleberries (well drained)

Streusel

1 stick butter

2½ ounces (about ¼ cup) sugar

2 ounces (tad over ¼ cup) brown sugar

¼ teaspoon salt

½ pound pastry flour

Heat oven to 375 degrees. Line a 9-by-13-inch baking pan with parchment paper and grease and flour the sides.

In a stand mixer, cream sugar, butter, eggs and vanilla until light.

In a separate bowl, whisk flour, baking powder and salt until well combined. Add the flour mixture and the milk alternately to the creamed mixture, ending with flour. Cream until just blended. With a spatula, fold in berries.

Pour batter evenly among the pans and bake until cake is golden brown and toothpick comes out clean, about 1 hour.

For the streusel: In a large bowl, combine the butter, sugars, salt and flour, rubbing the ingredients together with your fingers until combined and crumbly. Crumble over cake to taste.

Serves 15.

Nutrition values per serving: 410 calories, 13 g fat (9 g saturated), 67 g carbohydrates, 2 g fiber, 7 g protein, 60 mg cholesterol, 360 mg sodium.

Pastry chef Ann Marie Braun, Niche Restaurant, Geneva