The wildflower honey gives this cake a marvelous flavor!

1/2 cup butter
1 cup wildflower honey
1/2 cup whole milk yogurt
1/2 cup sour cream
4 tablespoons lemon juice
1 cup all-purpose flour
1 cup rye flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/8 teaspoon clove
2/3 cup walnuts, chopped
1 pint raspberries
1 pint strawberries, quartered
1 pint blueberries
1 pint raspberry sauce
1 tablespoon mint, chopped

Cream butter and whisk in honey, yogurt, sour cream, and one-fourth of the lemon juice. Mix flours, salt, soda, clove, and walnuts. Combine ingredients softly. Do not whip or beat. Butter 8-inch square pan. Pour batter into pan and bake at 350 degrees F for 45 minutes until skewer comes out clean. Cool and unmold onto cake rack. Cut into 1 inch by 1 inch squares.

Berry Compote
Combine fruit, mint, and remaining lemon juice with raspberry sauce.

Serve cake topped with compote.