This nice breakfast or tea cake combines two of my favorite things - mulberries and buckwheat flour. I was way overzealous in my foraging last year, and I had pounds of mulberries that needed to be used so I could refill with the new pickings! For an even brighter mulberry flavor, I like to macerate them in a little sugar and lime zest before adding to the cake.
Serves 8
Ingredients
For the Streusel
50 g rolled oats
45 g buckwheat flour
110 g packed brown sugar
¼ tsp salt
Pinch freshly grated nutmeg
57 g (½ stick, or 4 TB) unsalted butter, at room temperature
For the Cake
160 g all purpose flour
90 g buckwheat flour
1 tsp baking powder
¼ tsp baking soda
1/2 tsp ground cinnamon
¼ tsp salt
85 g (6 TB) unsalted butter, at room temperature
150 g granulated sugar
2 large eggs
160 ml yogurt
1 TB fresh lime zest
435 g mulberries (or huckleberries, blackberries or blueberries . . .)
Procedure
Preheat the oven to 350 and set the rack in the middle. Grease a 9”x9” pan.
Prepare the streusel: Combine oats, buckwheat, brown sugar, salt, nutmeg, and butter in a medium bowl. Work the butter in with your fingertips until it's crumbly. Set aside.Make the cake: In a medium bowl, whisk together the ingredients from the flour through the salt.
In the bowl of a stand mixer with a paddle attachment, beat the butter and granulated sugar on medium high speed until lightened, about 2 minutes. Add the eggs, one at a time, scraping the bowl down after each addition, and beat until fluffy and light, about 3 minutes. Add the flour mixture in 3 additions, alternating with the yogurt . Add the lime zest, and then fold in half of the mulberries.
Spread the batter in the prepared pan. Scatter the remaining berries on top, and then the streusel. Bake for approximately 40 minutes, or until a toothpick comes out clean.
Cool on a rack for at least 10 minutes before serving.
