For the past week or so, waking up in the morning seems to take a bit less effort than usual. I first noticed it last week, the morning after I danced for an hour and a half in a basement hall in pitch black darkness (the dance night is put together by some friends who were inspired by a dance night in Melbourne called ‘No Lights, No Lycra‘ and it’s awesome. Like dancing in your kitchen, without any prying eyes, crossed with an intense workout and maybe a bit of goofy euphoria.) I woke up again, early, ready to face the day after a night of biking. Then, it happened again despite the fact that I had spent the previous night on the couch watching almost an entire season of Parks & Rec.
It hit me that there’s been a subtle shift in the morning light. Our bedroom and office face east and the light seems brighter and warmer. It hits the room differently and leaves beautiful patterns on the wall. I blame it on this gorgeous late summer we’re having and I want to wake up just a bit earlier to eat up as much as I can from these short but lovely mornings.
When I recently found myself in possession of a 5lb box of local, un-sprayed blueberries (thank you BC Blueberry Council!), I wanted to make something that would help the quiet mornings to linger a bit longer. This big, beautiful bundt cake is the answer.
This is a cake with a moist, tender crumb that goes perfectly with your first cup of coffee in the morning. A nice slice pairs equally well with obsessive bouts of 3-in-a-row episodes of Parks & Rec in the evenings (seriously, I’m not sure why I never watched this show until now and I apparently can’t get enough of it). The buckwheat lends a nutty tang and a comparison to pancakes isn’t far off at all.
elsewhere: Take a look at this rhubarb-raspberry crostata over at Poppytalk. It just bleeds deliciousness.
buckwheat bundt cake with blueberries
(adapted from Orangette)
1 c buckwheat flour
1 c all-purpose flour
¾ c brown sugar
½ t kosher salt
4 t baking powder
zest from 1 lemon
2 large eggs
1 c plain yogurt
almond milk (soy or dairy is fine) with 1 teaspoon of apple cider vinegar to equal 1 cup
6 T unsalted butter, melted and cooled
¼ c honey
½ t vanilla extract
1 c fresh blueberries
Preheat oven to 375F. Butter & flour a standard size bundt pan & set aside.
In a large bowl, whisk together flours, brown sugar, salt, baking powder (yes, it really is 4 teaspoons) and lemon zest.
In another bowl, whisk together the eggs and yogurt together. Pour 1 teaspoon of apple cider vinegar in a 1 cup measuring cup and top with milk to equal 1 cup. Pour that in with the egg/yogurt mixture and whisk again. Add in melted butter, honey and vanilla and stir well. Pour the liquid ingredients into the dry mixture and gently stir to just combine. Do not overmix.
Pour 1/3 of the batter into the prepared pan and scatter half of the blueberries over the top. Add another 1/3 of the batter, and top with the remaining blueberries. Spoon remaining batter over top. Bake the cake for about 30 minutes (though I found 35 minutes to work well), until the cake pulls away from the edges of the pan and a poke with a cake skewer comes clean. Remove from the oven and let cool for 15 minutes before unmolding onto a wire rack to finish cooling completely. This cake tastes even better the next day, ready for breakfast.