Blueberry and Goat Cheese Buckle With Honey Glaze

From Executive Chef Adam Hayes of Canyon Kitchen in Sapphire, North Carolina

1/2 cup unsalted butter

3/4 cup granulated sugar

1 egg

2 teaspoons baking powder

1/2 teaspoon salt

2 cups all-purpose flour

1/2 cup milk

2 1/2 cups fresh blueberries

1/4 cup goat cheese

Crumb topping (recipe follows)

Glaze (recipe follows)

Crumb Topping

1/2 cup unsalted butter

1 cup light brown sugar

1 cup all-purpose flour

1/4 cup oats

1 teaspoon cinnamon

Glaze

1/4 cup honey

2 teaspoons lemon juice

Preheat oven to 325 degrees
Using stand mixer with paddle attachment, beat together butter and sugar until pale yellow and fluffy.
Add egg to bowl with butter and sugar, and mix until incorporated.
Sift baking powder, salt and flour together in medium bowl.
Add half of dry ingredients to butter and sugar, and mix until combined.
Slowly add milk to butter mixture while mixing. Once milk is incorporated, add remaining dry ingredients, and mix until thoroughly combined.
Crumble goat cheese into blueberries, and fold into buckle batter.
Spread batter into greased 8-inch square pan.
Sprinkle crumb topping over batter, and bake until toothpick comes out clean, approximately 40 to 45 minutes.
Gently brush warm glaze over hot buckle. Let cool.

Crumb Topping

Cut butter into small cubes and bring to room temperature.
Combine all ingredients, and mix using a fork until the mixture is crumbly. Do not overmix.

Glaze

Pour ingredients into small pot over low heat. Bring mixture to a boil, and remove from heat.

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