Buckwheat Bundt Cake With Blueberries

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Nutrition per serving    (USDA % daily values)


I made this with the original recipe (walnuts instead of blueberries). This is a great tea cake as it isn't very sweet. A hot cuppa really brings out the sweetness of the cake. This is also good served with a little jam or pureed fruit or an apertif. I enjoy Cuarenta y Tres. If you're someone who loves the flavor of buckwheat, then savor this beauty on its own!
Alicia   •  9 Oct   •  Report
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Ingredients for 10 servings

1 cup buckwheat flour

1 cup unbleached all-purpose flour

3/4 cup light brown sugar

1/2 tsp kosher salt

4 tsp baking powder

1/2 tsp orange zest, optional

2 large eggs

2 cup buttermilk

6 tbsp unsalted butter, melted and cooled

1/4 cup honey

1/2 tsp pure vanilla extract

1 cup fresh blueberries

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