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Blueberry Brown Sugar Buckwheat Gugelhupf 

Blueberry Brown Sugar Buckwheat Gugelhupf 

Course Dessert
Cuisine Austrian, European, German
Keyword Blueberry Gugelhupf , brown sugar cake, Brown sugar Gugelhupf , buckwheat cake, Buckwheat Gugelhupf , Gugelhupf, Gugelhupf recipe
Prep Time 15 minutes
Cook Time 1 hour
Cool down time: 30 minutes
Servings 12
Author Lora Wiley-Lennartz

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

Instructions

  1. Whisk together the flour, buckwheat flour, cornstarch, baking powder, and salt.
  2. Beat the butter and sugar until creamy.
  3. Add the lemon zest and juice to the mixture.
  4. Add the eggs one at a time. Make sure each is incorporated before adding the next.
  5. Scrape down the sides of the bowl and mix a few turns.
  6. Turn the mixer on low. Add the dry ingredients in thirds.
  7. Mix in the fresh blueberries
  8. Preheat the oven to 350 degrees F.
  9. Grease and flour a bunt or Gugelhupf pan.
  10. Scrape the batter into the prepared pan.
  11. Bake for 1 hour or until a knife inserted deep into the cake comes out clean.

  12. De-pan the cake after 30 minutes.

  13. Transfer to a wire rack fitted over a baking sheet lined with parchment paper to cool completely.
  14. Whisk together the powdered sugar and the water to form a pourable glaze.
  15. Pour the glaze over the completely cooled cake.
  16. When the glaze has hardened, transfer the cake to a serving plate.
  17. Cut and serve.