This comforting, summery cake will add the finishing touch to your Midsummer barbecue.

This upside-down cake showcases Quebec's haskap berry, a fruit both tangy and sweet, softened by maple syrup and enhanced with a touch of white sweet clover. A fine dusting of powdered sugar scented with fir shoots tops it all off, reminiscent of a summer stroll through the woods. Simple to make, this dessert elegantly celebrates local bounty—and pairs perfectly with a scoop of ice cream.

Ingredients

• 2 cups of haskap berries (fresh or frozen)
• 2 tbsp maple syrup
• 1 cup of sugar
• 2 eggs
• 1/2 tsp powdered white sweet clover Boreal Roots
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 pinch of salt
• 1/2 cup milk
• 6 dried balsam fir shoots
• 2 tbsp icing sugar

Preparation

1. Preheat oven to 350°F (175°C). In a mixing bowl, or in a bowl with a hand mixer, beat the eggs. Gradually add the sugar and sweet clover powder, and continue beating until the mixture turns pale.
2. In a separate bowl, combine the flour, baking powder, and salt. Stir the flour mixture into the eggs, then slowly pour in the milk, mixing gently to form a smooth batter.
3. In an 8-inch cake pan or Pyrex dish, place the haskap berries and maple syrup, then mix gently. Pour the cake batter over the haskap berries, then bake. Bake for 45 to 50 minutes, until the cake is golden brown and a toothpick inserted in the center comes out clean.
4. Using a spice grinder or automatic coffee grinder, finely grind the fir shoots with the icing sugar. Sprinkle this fragrant sugar over the cake using a sieve. Serve this dessert with ice cream for a delicious touch.

Note: If you have leftover icing sugar mix, you can use it on ice cream or a fruit dessert.