gluten-free buckwheat and blueberries cake

Buckwheat and blueberries cake (gluten-free)


Buckwheat, blueberries and hazelnut cake is a truly unique dessert, naturally gluten-free. It is perfect to have both for breakfast and at the tea time. But you could also serve it at the end of a Sunday brunch. The rustic character of buckwheat flour goes perfectly with the slightly tangy taste of the blueberry jam. The preparation of this dessert is relatively simple and quick and does not require particular culinary skills. Usually, after baking the cake, it is cut in half, spread with blueberry jam, then covered with the other half and sprinkled with icing sugar.

The recipe for this buckwheat cake comes from the Italian mountains (where its name is Buchweizentorte or Schwarzplententorte), and is often prepared with walnuts as well as almonds instead of hazelnuts. Likewise, cranberry or raspberry jam can replace the blueberry one. It is really up to your preferences (and what you have in the pantry!).

This is a gluten-free cake with a butter rich batter: please don’t ask me if you can replace it with oil because to taste the true recipe you need real, good quality butter. Since we are using few ingredients, it’s always better to use high quality ones.

See the recipe step by step:

See the printable recipe:

Hazelnut and blueberries cake (gluten-free)

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Course: BreakfastCuisine: ItalianDifficulty: Easy


Prep time


Cooking time


Total time




  • ¾ cup buckwheat flour (115 g)

  • 1 cup hazelnut flour (120 g)

  • ½ cup + 1 tbsp brown sugar (125 g)

  • 3 medium eggs

  • 1 tsp baking powder (6 g)

  • ½ cup soften butter (125 g)

  • 1 cup blueberries jam

How to

  • Pre-heat the oven to 345°F / 175°C.
  • Whip the egg whites in a medium bowl until stiff, adding half of the sugar gradually as you go (add just one tablespoon at a time). Put it aside.
  • In another bowl, work the soft butter with the remaining sugar and the egg yolks until you get a smooth and pale yellow. Then add the two flours and the baking powder and mix.
  • Combine the two batters carefully with a spatula, trying to not deflate the egg whites. The dough will be quite thick, that’s fine!
  • Transfer the batter into a 8″ (20 cm) cake pan lined with baking paper (or buttered and floured with rice flour). Bake in the hot oven for about 40 minutes. Check with a toothpick and if it’s still wet on the inside, bake for 5 minutes longer.
  • Remove from the oven and let it cool completely on a rack.
  • Once the cake has cooled down, cut it in two parts, then spread the blueberry jam in the middle and put the top back on. Ideally, let the cake rest for 1-2 hours before serving.
  • Sprinkle with powdered sugar just before serving.


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Are you in love about using buckwheat flour?

I love it too, especially in savory recipes! Make sure to check out the N°1 most rated recipe of the blog: the buckwheat wraps with only 2 ingredients! But also this easy bread with 100% buckwheat flour.

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