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Raspberry buckle and ingredients.

Tim Fraser/tim fraser The Globe and Mail

"Blueberry buckle" was added to the Canadian Oxford Dictionary as a unique Maritime Canadianism, but raspberries are also fantastic in this recipe. It's a simple fruit-filled cake that is quick to prepare. The streusel-link topping gives it a buckled appearance. This version is from Len Margaret's 1980 Fish & brewis, toutens & tales: recipes and recollections from St. Leonard's, Newfoundland.

Crust

1/4 cup butter

1/3 cup sugar

1 egg

1 cup flour

Pinch salt

1 1/2 teaspoons baking powder

1/3 cup milk

Filling

2 cups raspberries

1 cup sugar [Can use 1/2 cup for less sweet version]

Topping

1/2 cup sugar

1/4 cup butter

4 tablespoons flour

Method

[Preheat oven to 350 degrees]

Mix the butter and sugar until soft. Add the egg and beat well with an egg beater. Add the salt and baking powder to the flour and sift together. Add to the butter and egg mixture. Add the milk and blend well. Put this batter in a square pan.

Mix the raspberries and sugar together and spread over the batter.

Mix the ingredients for the topping together until crumbly and sprinkle over the filling. Bake in a moderate oven [350 degrees] until the topping is slightly brown (about 30 mins). [We found that it needed up to 45 minutes.]

Partridge berries, marsh berries or blueberries may be used for this recipe. If using blueberries, add 1/2 teaspoon cinnamon.

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