Blueberry Buckwheat Coffee Cake

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Super easy coffee cake recipe, modified from recipe on Bouchard Family Farm Buckwheat Flour package.

Difficulty: Easy - for beginners
Serves: 16

Preparation time:
Cooking time:

Dietary guidance: v g 

Tags: dessert · cake · blueberry · baked · free · goods · gluten · buckwheat ·

Ingredients

Here you go Cecily.

Buckwheat Blueberry Coffee Cake

(originally was half this measure to fit in a 8x8 pan. I put this in a 9x13)

1 cup brown sugar (I reduced this a bit, you judge your sweet tooth)
4 eggs
4 tsp baking powder
6 tbsp vegetable oil
1 cup buckwheat flour
1 cup all purpose flour (I used Bobs Red Mill all purpose GF mix)
1-2 cup blueberries

Topping (called for graham crackers, I skipped 'em)
1 cup brown sugar
1/2 cup melted butter or margarine
1 tsp cinnamon
1 cup chopped walnuts

Method

Beat eggs with hand mixer, add sugar and baking powder in bowl.

Add oil and then flour, and mix.

Add blueberries, drained of juice. Stir lightly with a spoon.

Pour into greased 9x13 cake pan.

Mix ingredients for topping and swirl over top of batter. Bake at 350 degrees F, for 40-60 minutes (my oven sucks - recipe called for 45-50 but I wanted it brown and crunchy).

Freezes well.

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