Monday, July 24, 2017

Blueberry Brown Sugar Buckwheat Gugelhupf

I don't know how a package of buckwheat took up residence my pantry but it had been living there for awhile. It was time to do something about this mystery.

Researching the difference between the bundt cake and the gugelhupf came up with a whole lot of nothing. Sort of. 

For those interested, bundt is the name of a pan invented in the 50's in America. Gugelhupf which is translates as "Hood" and "jump" (put together = huh?) predates the pan by hundreds of years and is usually a yeasted marble cake.

This cake is neither yeasted nor marbled. However, the original recipe I tweaked was found in a German cooking magazine and was called a Gugelhupf which makes me more confused then ever.

I can't solve either the origin of the buckwheat in my pantry or the difference between the bundt and Gugelhupf in this post. What I can do is provide you all with this delicious recipe.

Substitute another type of fresh berry for the blueberries or a mix of your favorite varieties. 

Blueberry Brown Sugar 
Buckwheat Gugelhupf 
Prep Time: 15 minutes
Bake Time: 1 hour 
Yield: 12 pieces
  • 2 cups all-purpose flour
  • 1+1/4 cups buckwheat flour
  • 1 cup cornstarch
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1+1/4 cup unsalted butter (2+1/4 sticks) room temperature
  • 1+1/4 cup brown sugar
  • 1 teaspoon lemon zest
  • 2 teaspoons lemon juice
  • 5 eggs
  • 1+ 1/2 cups fresh blueberries
  • 3/4  cup powdered sugar
  • 2 tablespoons water

  • In a separate bowl, whisk together the flour, buckwheat flour, cornstarch, baking powder and salt. 
  • Beat the butter and sugar until creamy.
  • Add the lemon zest and juice to the mixture.
  • Add the eggs one at a time, making sure each is incorporated before adding the next. 
  • Scrape down the sides of the bowl and mix a few turns.
  • Turn the mixer on low. Add the dry ingredients in thirds.
  • Mix in the fresh blueberries
  • Preheat the oven to 350 degrees F.
  • Grease and flour a bunt or gugelhupf pan.
  • Scrape the batter into the prepared pan. Place in the oven and bake for 1 hour or until a knife inserted deep into the cake comes out clean. 
  • Place the pan on a wire rack for 30 minutes.
  • Remove the cake from the pan and place the cake on a wire rack fitted over a baking sheet lined with parchment paper to cool completely.
  • Whisk together the powdered sugar and the water to form a pourable glaze. 
  • Pour the glaze over the completely cooled cake. use a spoon to scoop up the extra that drips onto the parchment paper and keep glazing the cake until most of it sticks to the cake.
  • When the glaze has hardened, transfer the cake to a serving plate. Cut and serve. 

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