Red White & Blue Buckwheat Berry Cake

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

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Red, White, and Blue Buckwheat Berry Cake

5 from 1 vote

This easy summer recipe for a 4th of July dessert is adapted from the New York Times. Try this red, white, and blue recipe this summer!

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

Yield: 10 servings

By: Dan from Platter Talk

Ingredients 

1x2x3x

• ▢ 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
• ▢ 1/4 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

Instructions 

• 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.

Notes

We used sour cream, in lieu of buttermilk. The resulting flavor and texture was sublime.

Nutrition

Calories: 204kcal, Carbohydrates: 23g, Protein: 3g, Fat: 12g, Saturated Fat: 6g, Cholesterol: 41mg, Sodium: 211mg, Potassium: 79mg, Fiber: 2g, Sugar: 13g, Vitamin A: 324IU, Vitamin C: 1mg, Calcium: 32mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

Tried this recipe?Mention @plattertalk or tag #plattertalk!