Interested in locally grown haskap berries but don’t know what to do with them? Well, you can eat them fresh or use any recipe that calls for blueberries. To get you started, here is our favorite haskap recipe for coffee cake.
- 2 cups flour
- 1 1/2 cups white sugar
- 2/3 cup butter
- 2 tsp baking powder
- 1 tsp salt
- 2 eggs, separate whites from yolks
- 1 cup milk
- 1 cup fresh haskaps
Get your oven heating up to 350F, and put a little grease into a 9×13 baking dish. Yes, this makes a big cake.
In a mixing bowl, stir the flour and sugar together, and then cut in the butter until everything is combined and crumbly. Remove about 3/4 of a cup and set it aside for later. To the remaining mixture, add baking powder and salt. Mix in egg yolks and milk with a power mixer on low, for about 3 minutes.
In another bowl, whip up the egg whites until you begin to have stiff peaks. Fold into the batter you just mixed. Spread this into the bottom of your greased pan. Cover with a layer of haskap berries, and then a topping of the mixture you set aside earlier.
Bake for 40 to 50 minutes, or until a toothpick comes out clean. Let it cool a little, and then just slice and serve.