Swapping Huckleberries
Himalayan Honeysuckle ( Vaccinium glauco album) Himalayan Honeysuckle ( Vaccinium glauco album) has been an attractive feature along our north-facing foundation since I planted it in 2016. You will have to take my word for it since I cannot locate a photo although I know one exists somewhere in the realm of the Internet or floating on a cloud somewhere. I did locate a photo of how it looked when it was first planted - It took a few years to fill out but it did so nicely to an attractive mound about 2 feet high by 3 feet wide. Last year, it started to look bad. I cut it back but it had not improved and this is how it looked a few weeks ago - I decided to rip it out and plant another huckleberry - this time Vaccinium ovatum , more commonly known as the "Evergreen Huckleberry". This is a plant that I've wanted for ages and kept putting off getting one because I could not find a good place for it. By most accounts, this is an amazing plant, a native one and excellent for
Dang....that looks awesome!
ReplyDeletePhillip, it's a crime to post this picture! I think I have all the ingredients needed and can try to make it this weekend. Looks SO delicious!
ReplyDeleteAs for your question in the comment on my blog, that tree with blue blooms is a Ceanothus (California lilac).Thanks for visiting!
That looks DELICIOUS. Could you fed-ex me some? :P
ReplyDeleteThat looks yummy - I just need to translate the measurements into UK ones and work out what 'all-purpose flour' is equivalent to here and I will give it a go
ReplyDeleteOh my does that look delicious! And I have a glut of blueberries. How opportune.
ReplyDeleteKyna, I wish I could!
ReplyDeletePatient, AP flour here includes the baking powder, baking soda, etc.
That looks wonderful! Lucky folks who got to enjoy it!
ReplyDeleteSo funny - my husband just asked me this morning if we could make our own coffee cake (as we were eating Sara Lee)! This one looks amazing and also has the added benefit of antioxidants from the berries. Thanks!
ReplyDeleteOh, Phillip, all I had for breakfast was a banana, plus we are shorthanded here at work today so I skipped lunch. That photo is torturing me:) I'll bet it was a big hit at work.
ReplyDeleteMarnie
Oh, heck yeah!
ReplyDeleteyum.
ReplyDeletePlease note, I tried this recipe and it was yummy, however there is an error to the portion of butter for the "Struesel topping"!
ReplyDelete1/2 cup butter (1 full stick) will result in a dough-like glob, not a crumbly mixture. I had to re-do this part using only half a stick of butter to get the crumbly texture.
Crystal, thanks for alerting me. I will correct that!
ReplyDeletePhillip, I tried this recipe, since I have an abundance of blueberries. It was delicious! I did notice the descrepency in butter amounts from the list of ingredients for the topping to the directions--the directions say 1/2 cup , where it sould have been 1/2 stick. Also, the picture appears to have the topping on the top---but that would require that half the topping be put in the bundt pan first, instead of adding it as the final step. (so that when you invert the cake, the topping would actually be on top) Is this how you did it? Did you pour your glaze over struesel topping or over bare cake?
ReplyDeleteHi Gail, yes that is how I did it! I added the glaze to the finished cake (I think!).
ReplyDelete