Red White & Blue Buckwheat Berry Cake Recipe from Platter Talk
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5 from 1 vote

Red White & Blue Buckwheat Berry Cake

Recipe from The New York Times
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 10
Author: Dan from Platter Talk


  • cup/40 grams almond flour
  • cup/45 grams all-purpose flour
  • cup/45 grams whole wheat flour
  • ¼ cup/30 grams buckwheat flour
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 stick/114 grams butter softened, more for buttering pan
  • ½ cup/100 grams granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • ¼ cup/60 milliliters 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 or crème fraîche 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.


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