Blueberry Buckwheat Coffee Cake

Name: Blueberry Buckwheat Coffee Cake
Yield: Makes one 8-inch (20 cm) square coffee cake | Serves 9 to 12
Ingredients: ⅓ cup (80 mL) buckwheat honey; ⅓ cup (80 mL) extra virgin olive oil; ½ cup (125 mL) yogurt; 1 egg; ¾ cup (185 mL) whole wheat flour; ½ cup (125 mL) buckwheat flour; 1½ tsp (7.5 mL) baking powder; ½ tsp (2 mL) ground cinnamon; 1 cup (250 mL) fresh blueberries; ¼ tsp (1 mL) salt

Preparation info

Makes one 8 inch 20 cm ) square coffee cake | Serves
9 to 12

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

This is a simple and wholesome cake—it’s just 1 inch (2.5 cm) tall, so it’s great for a small bite. While the height of this coffee cake may be short, the flavours are big, from the buckwheat, the buckwheat honey, and even the olive oil.

Ingredients

½ cup (125 mL) yogurt
⅓ cup (80 mL

Cake
Vegetarian

Method

Preheat the oven to 350°F (175°C) and grease an 8-inch (20 cm) square pan. Line the pan with parchment paper so that it just hangs over the sides of the pan.
Whisk the yogurt, olive oil, honey, and egg until blended. In a separate bowl, stir the whole