Buckwheat and blueberry cake: gluten free and super delicious

Buckwheat and blueberry cake is one of the best quick and easy recipes there is. A typical, gluten-free dessert that is worth tasting.

Preparing a buckwheat and blueberry cake means creating a typical South Tyrolean cake.
It is, in fact, an original recipe which among other things is one of quick cakes. A true riot of taste that looks great for a nutritious breakfast or for a snack to enjoy in company. And all for a typical product that never tires .

Preparing the buckwheat and blueberry cake recipe

1. To prepare the buckwheat cake with blueberry jam, start by opening the eggs and separating the whites from the yolks.
2. Whip the egg whites until stiff, adding a few drops of lemon.
3. Once this is done, slowly incorporate 80 g of sugar and set the resulting mixture aside.
4. Take a new bowl and mix together the soft butter with the remaining 100 g of sugar.
5. Add the egg yolks , inserting them one at a time and once done, proceed with the buckwheat flour.
6. Mix well and add the chopped hazelnuts, the grated apple, the rice starch, the yeast and the lemon zest.
7. Continue mixing well and when you obtain a homogeneous mixture, add the beaten egg whites , taking care to incorporate them slowly.
8. Take a 26 cm mold and line it with baking paper.
9. Pour the mixture inside and bake it in a preheated oven at 180°C.
10. Cook for 50 minutes , checking the cooking from time to time.
11. Once ready, turn off the oven and leave to cool.
12. At this point cut the cake horizontally and fill it with the jam .
13. Close it and dust it with icing sugar. The buckwheat and cranberry cake is ready to be served and enjoyed.

storage

To best preserve the buckwheat cake with blueberry jam, simply store it under a glass or plastic cloche. This way it will keep for 2 or 3 days .

If you liked this recipe, try the gluten-free apple pie recipe too!