Blueberry Buckwheat Coffee Cake

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

Preparation time: 15 min
Cooking time: 1 hour

Difficulty: Easy - for beginners
Serves: 16

Dietary guidance: v g 

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


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


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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