Blueberry Buckwheat Coffee Cake

Preparation time: 15 min Cooking time: 1 hour Easy - for beginners Serves: 16


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


  • 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.


Dessert  · Cake  · Blueberry  · Baked  · Free  · Goods  · Gluten  · Buckwheat

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