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Blueberry, Buckwheat & Buttermilk Loaf

Yields4 ServingsPrep Time30 minsCook Time40 minsTotal Time1 hr 10 mins

An easy-to-make, delicious Blueberry, Buckwheat & Buttermilk loaf.

Blueberry, Buckwheat & Buttermilk LoafABGA

 60 g unsalted butter, at room temperature
 ¼ cup firmly packed brown sugar
 1 large egg
 2 ½ tbsp maple syrup
 ½ tsp vanilla extract
 ¾ cup buckwheat flour
 ½ cup almond meal
 2 tsp gluten-free baking powder
 pinch sea salt
 ½ cup buttermilk
 1 ½ 125g punnet fresh blueberries
1

Preheat the oven to 180 °C. Lightly grease and line a 19 x 10 cm (base) loaf pan with baking paper.

2

Beat the butter and sugar together in a medium bowl, using an electric mixer, until pale and creamy. Add the egg and beat to combine. Add the maple syrup and vanilla and beat to combine. Add the remaining ingredients except the fresh blueberries and beat to make a batter. Fold through the blueberries. Spoon the batter into the prepared pan, dispersing the blueberries. Spread to make a smooth surface with a slight hollow down the centre line so that the loaf rises evenly.

3

Bake for 35–40 minutes, until golden brown and a skewer comes out clean when tested. Leave in the pan for 15 minutes, to cool slightly.

4

Turn out onto a rack to cool completely.

5

Slice to serve.

Nutrition Facts

4 servings

Serving size