BUCKWHEAT BLUEBERRY BUCKLE

A “buckle” is a fruit-filled coffee cake with a streusel topping that causes the top to buckle during baking. While my take shares the essential components of a traditional buckle, it doesn’t collapse. Buckwheat, both ground and in whole groats, keeps it standing and adds a tangy nuttiness. Together with walnuts, it balances the juicy sweetness of blueberries.

TIP: Buckwheat groats are sometimes labeled kasha. Buy roasted ones that are chestnut brown, not the raw ones with a green tint.

makes one 9-inch cake

Walnut Streusel

Blueberry Cake

1. To make the streusel: Combine the flour, walnuts, sugar, buckwheat groats, cinnamon, and salt in a medium bowl. Add the butter and cut into the dry ingredients using a pastry cutter or your fingers until small crumbs form, with a few pea-sized pieces remaining. Refrigerate.

2. To make the cake: Position a rack in the center of the oven and preheat to 375ºF. Coat a 9-inch cake pan with nonstick cooking spray. Line the bottom and sides with foil or parchment paper; spray again.

3. Whisk both flours, the baking powder, ginger, and salt in a medium bowl. Beat the butter and sugar in a large bowl with an electric mixer on medium speed until well combined. Scrape the bowl and add the egg. Beat on medium speed until incorporated. Scrape the bowl. Turn the speed to low, and add the flour mixture in thirds, alternating with the milk in two additions, mixing until each addition is incorporated before adding the next. Fold in the blueberries. Spread the batter in the prepared pan. Sprinkle the streusel on top.

4. Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, 35 to 40 minutes.

5. Cool in the pan on a wire rack for 15 minutes, then lift out of the pan using the sides of the foil or paper and cool until warm or at room temperature.

MAKE AHEAD

The streusel can be refrigerated for up to 3 days. The cake is best the day it’s made.