n of summer. It's the season of berries, the Fourth of July, and light, succulent desserts. It's the season for Red White & Blue Buckwheat Berry Cake.
Red White & Blue Buckwheat Berry Cake
Like many of the wonderful things we make in our kitchens, we picked up this gem of a recipe from the New York Times. Don't let that little fact intimidate you. Rest assured that it tastes every bit as delicious in the dairy country of Wisconsin as it does on the city sidewalks of the Big Apple.
Featuring four different kinds of flour, you might think this Red White & Blue Buckwheat Berry Cake recipe is a bit on the complicated side. Once again, nothing could be further from the truth. Made with a combination of buckwheat, whole wheat, almond, and all-purpose flour, this dessert is part coffee cake, part short cake, and 100% all summer cake.
The fluted tart pan gives this Red White & Blue Buckwheat Berry Cake a festive flare. The dusting of powdered sugar covering a combination of red and blue mixed berries gives it a Fourth of July feel , and the thin layer of baked, course, turbinado sugar gives it a lightly sweet and crunchy finish. It is the perfect cake to celebrate summer, anywhere.
Served with a dollop of vanilla ice cream, a bit of whipped cream, or all by itself with a garnish of berries (I tried all three variations,) this easy-to-make is unbelievable delicious. Red White & Blue Buckwheat Berry Cake is the cake of the season. Try it this Fourth of July, I can't wait to hear how you like it. -Dan
Red, White, and Blue Buckwheat Berry Cake
- ⅓ cup almond flour
- ⅓ cup all-purpose flour
- ⅓ cup whole wheat flour
- ¼ cup buckwheat flour
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- ¼ pound butter 1 stick, softened, more for buttering pan
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- ¼ cup buttermilk sour cream or whole milk yogurt
- 1 cup mixed berries such as strawberries, blueberries or raspberries, more as needed
- 1 tablespoon turbinado or use granulated sugar
- Confectioners’ sugar for serving
- Whipped cream optional
- Heat oven to 375 degrees and butter a 10-inch tart pan with a removable bottom. Line the bottom with a round of parchment, and butter that as well.
- In a large bowl, whisk together almond, all-purpose, whole wheat and buckwheat flours, baking powder and salt.
- Using an electric mixer, beat together butter, sugar and vanilla extract until pale and fluffy, about 3 minutes. Beat in egg, scraping down sides of bowl as necessary. Beat in buttermilk. (The mixture will look curdled, and that’s O.K.) Stir in flour mixture until just combined.
- Scrape batter into prepared pan, smoothing and leveling the top. Place berries on top of batter and sprinkle with turbinado or granulated sugar.
- Bake until golden and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool to room temperature on a wire rack and unmold. Sprinkle with confectioners’ sugar and serve, with whipped cream if you like.
I haven't used buckwheat flour before but you've got it added to my shopping list w/ this gem! Beautiful dessert that isn't too over the top. Lovely.
A great looking dessert for the 4th!
Perfect cake for the holiday week, just love how sweet and lovely this looks!
I have not used buckwheat flour in cake before but your cake looks great so I think I must experiment with it. Thanks for bringing this pretty berry cake to #SaucySaturdays
Dan from Platter Talk
This was our first time using buckwheat flour (and almond flour.) The results were tantalizing and amazing. Thanks so much for the great comments and of course for hosting the link party!