Easy Blueberry Buckwheat Coffee Cake: Gluten-Free Option & Family Favorite Recipe

Description

Discover how to make a super easy and delicious Blueberry Buckwheat Coffee Cake, a delightful recipe originally modified from the Bouchard Family Farm Buckwheat Flour package. This moist and flavorful cake features a tender crumb with juicy blueberries and a crunchy walnut-cinnamon topping, offering a perfect treat for any occasion, with options for a gluten-free version.

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