Name: Blueberry Brown Sugar Buckwheat Gugelhupf
Prep time: 15 min
Cook time: 60 min
Ingredients: 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 (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

I don’t know how a package of buckwheat took up residence in my pantry but it has been living there for a while. It is time to do something about this mystery. This delicious Blueberry Brown Sugar Buckwheat Gugelhupf is my solution.

What is a Gugelhupf and where did it come from?

Gugelhupf is a type of cake with toes to several European countries, especially Germany, Austria, Switzerland, and Alsace in France. The cake contains yeast and often has raisins, almonds, and sometimes a splash of rum or brandy. The dough is typically rich with butter and eggs, giving it a tender crumb.

Origins of Gugelhupf

Name and Shape: The name “Gugelhupf” comes from the Middle High German words “Gugel” (a type of hood or bonnet) and “Hupf” (to jump or hop), possibly referring to the cake’s rising action during baking. The characteristic bundt shape is essential, often achieved using a fluted tube pan.

Historical Roots: The origins of Gugelhupf are deeply rooted in the culinary traditions of Central Europe. However, some stories suggest it dates back to Roman times, while others link it to the Austro-Hungarian Empire.

Royal Connections: One popular legend ties the Gugelhupf to the Habsburg dynasty. It is said that Marie Antoinette brought the recipe from Austria to France. Another tale credits the Three Wise Men with inventing the cake after their journey, using ingredients they brought along.

Cultural Significance: Over the centuries, Gugelhupf has been enjoyed during festive occasions and special celebrations. Its rich and indulgent nature makes it a beloved treat. A dusting of powdered sugar often decorates the cake.

Modern Variations
While the traditional Gugelhupf remains popular, modern variations include versions with chocolate, various fruits, and even savory ingredients. Its iconic shape is the inspiration for the popular American bundt cake.

Back to this Brown Sugar Buckwheat Gugelhupf recipe:

Incidentally, there is no yeast in this cake. However, the original recipe is from a German cooking magazine where this was called “Gugelhupf.” So I am sticking with the name. Plus, I get to use my pretty pan.

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

Be aware, you must rest the cake for 30 minutes before removing it from the pan. Additionally, let it cool completely before pouring the glaze over the top. Substitute another type of fresh berry for the blueberries or a mix of your favorite varieties.