Preparation time: 15 min
Cooking time: 1 hour
Difficulty: Easy - for beginners
Dietary guidance: v g
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 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
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).