Blueberry Buckwheat Bundt
This is mellow and comforting and utterly enjoyable. You’ll find reasons to sneak bits of the leftovers out of the pantry throughout the rest of the day.
- 1 cup buckwheat flour
- 1 cup all-purpose flour
- ¾ cup light brown sugar
- ½ teaspoon salt
- 4 teaspoons baking powder
- ½ cup egg substitute or 4 egg whites
- 1 cup nonfat or low-fat buttermilk (or 1 tablespoon vinegar and enough nonfat milk to make 1 cup)
- 2 tablespoons canola oil
- ¼ cup applesauce
- 3 tablespoons honey
- 1 teaspoon pure vanilla extract
- 1 cup fresh or frozen blueberries, divided
PREHEAT THE OVEN To 375°. Spray a 10-inch Bundt pan with nonstick cooking spray and dust with flour; set aside.
In mixing bowl whisk buckwheat flour, all-purpose flour, sugar, salt, and baking powder together until thoroughly combined.
In separate bowl combine egg substitute, buttermilk, oil, applesauce, honey, and vanilla extract. Stir until honey loosens and dissolves. Add egg mixture to flour mixture and stir until just combined, taking care not to over mix.
Pour batter by thirds into Bundt pan, adding an even sprinkling of ½ cup blueberries after both first and second layers of batter, topping with third layer of batter.
Bake 28 to 32 minutes or until cake springs back when pressed lightly. Remove from oven and allow to rest 10 minutes before turning onto a cooling rack to cool completely.
Orange glaze (optional)
- 1 cup powdered sugar
- 1 teaspoon orange zest
- 1/2 teaspoon vanilla
- 4 teaspoons orange juice
Mix all ingredients together till smooth and drizzle over cake while still warm.