This cake seemed perfect for today for all sorts of reasons. It made a (teeny tiny) dent in the 20 pounds of blueberries my family picked this morning from the farm down the hill; buckwheat is something I associate with my dad's and brother's baking and I'm at Dad's house now; I want a vehicle for bringing blueberries on the train down to NYC and to our lovely hosts there; today is the first day it's been cool enough to even think of turning on the oven in the middle of the afternoon. Oh, and the alliteration of course. The recipe calls for yet another "b"—buttermilk—but using half milk and half plain yogurt seems to work just fine in every recipe I've ever tried.
The buckwheat makes it slightly grainy, both in terms of texture and as in "tastes like grains." Along with the juicy berries and the not-too-sweetness, it's a great breakfast cake.
1 c buckwheat flour
1 c white flour
1 c brown sugar
4 t baking powder
1/2 t salt
1/2 t cardamom
6 T butter
1 c plain yogurt (stepmom's homemade, thick but runny)
1 c milk
2 t amaretto
1 c blueberries
Preheat the oven to 375F, and butter and flour a bundt pan. Melt the butter in a medium bowl and let cool. Whisk together the dry ingredients (flours through cardamom) in a large bowl. When the butter is lukewarm, whisk the wet ingredients (eggs through amaretto) into the butter. Gently but thoroughly whisk the wet ingredients into the dry ingredients. Layer the batter and blueberries alternately into the pan: cake, berries, cake, berries, cake. Bake for 35 minutes until a tester comes out clean and the top is lightly golden and lightly domed. Cool for a few minutes in the pan, then turn out onto a cooling rack to cool completely. Wrap wedges in plastic wrap to give to family and friends.
ps happy (slightly belated) birthday to the blog!