Buckwheat and Blackberry Breakfast Cake with Cardamom

Name: Buckwheat and Blackberry Breakfast Cake with Cardamom
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Cuisine: European
Ingredients: 1½ cups (180 g) buckwheat flour; ¾ cups (95 g) all-purpose flour; 1¾ teaspoons (8 g) baking powder; ¾ teaspoons (1½ g) cardamom seeds, freshly ground, extracted from pods and finely ground; ¼ teaspoon (1½ g) sea salt; 3 large eggs, at room temperature, at room temperature; ¾ cup (210 g) plain Greek yogurt, full-fat, at room temperature; ½ cup (170 g) honey; 4 tablespoons (60 g) unsalted butter, melted, melted and cooled slightly; 1 teaspoon (5 ml) vanilla extract; 1½ cups (225 g) fresh blackberries, patted dry; 1 teaspoon (2 g) lemon zest, finely grated, finely grated from unwaxed lemon (optional)

From the MyKitchenBank Kitchen

A nutty, naturally sweetened breakfast cake built on buckwheat flour and Greek yogurt, studded with tart blackberries and brightened by warm cardamom. This tender, not-too-sweet cake is moist enough to eat plain but elegant enough to serve with a dollop of whipped cream or yogurt.

Prep: 15 min
Cook: 35 min
Wait: 15 min
Total: 1 hr 5 min
Makes: 1 cake (8 slices)

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Steps

Before you start

Preheat your oven to 375°F (190°C)
Let eggs and Greek yogurt sit at room temperature for 20 minutes
Crush the cardamom pods lightly and extract the seeds, then grind them finely

1
Combine dry ingredients
- In a medium bowl, whisk together buckwheat flour, all-purpose flour, baking powder, ground cardamom, and sea salt until no lumps remain.
- Set aside.
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Ready when: No flour streaks or lumps visible
Tip: Whisk the dry ingredients thoroughly so the cardamom is evenly distributed; buckwheat flour can clump.
2
Whisk wet ingredients
- In a large bowl, whisk together eggs, Greek yogurt, honey, melted butter, and vanilla extract until smooth and well combined.
- The mixture should be light and homogeneous, about 1 minute of whisking.
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Ready when: Mixture is pale and uniform with no streaks
Tip: Room-temperature eggs and yogurt mix more smoothly and create a lighter crumb.
3
Fold in dry mixture and zest
- Pour the dry ingredients into the wet ingredients and fold gently with a rubber spatula until just combined—about 15 strokes.
- Do not overmix; a few streaks of flour are fine.
- Fold in the lemon zest (if using).
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Ready when: Dry ingredients are mostly incorporated with minimal flour streaks
Tip: Folding rather than stirring prevents overdeveloping gluten, which would make the cake tough.
4
Gently fold in blackberries
- Reserve 8–10 whole blackberries for garnish.
- Gently fold the remaining blackberries into the batter in two additions, being careful not to crush them.
- Work quickly and lightly.
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Ready when: Blackberries are distributed throughout without visible crushed berries
Tip: Pat the blackberries completely dry before folding and work gently; wet berries or heavy folding will bleed color and create tough spots.
5
Prepare pan and transfer batter
- Line a 9-inch (23 cm) round cake pan with parchment paper.
- Pour the batter into the prepared pan and smooth the top gently with a spatula.
- Scatter the reserved blackberries over the surface in a decorative pattern.
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Ready when: Batter is level and blackberries are nestled on top
Tip: Use parchment paper on the bottom (not just the sides) for easy removal once cool.
6
Bake the cakeOven 375°F / 190°C
- Place the pan in the preheated 375°F (190°C) oven on the middle rack.
- Bake for 32–38 minutes, until the top is golden-brown and a toothpick inserted into the center comes out with just a few moist crumbs clinging to it.
- The cake will rise slightly and feel springy to the touch.
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Ready when: Golden-brown top, toothpick has only a few moist crumbs, springy to light touch
Tip: Every oven is different; start checking at 32 minutes. Overbaking dries out the cake, so aim for slight underbaking—carryover heat will finish it gently.
7
Cool in pan and on rack
- Let the cake cool in the pan on a wire rack for 10 minutes.
- This allows the structure to set.
- Then turn out onto the rack to cool completely, about 5 minutes, before serving.
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Ready when: Cake is cool enough to handle and no longer steaming
Tip: The parchment paper makes turning out easy; gently peel it away as you turn.

Good to know

Tips

Buckwheat flour is naturally gluten-free but has a strong, earthy flavor; using equal parts with all-purpose flour ensures the cake is tender and the buckwheat is a supporting note, not overwhelming.
If the top browns too quickly while the center is still wet, tent loosely with foil for the last 5–10 minutes of baking.
Serve with a dollop of whipped cream, Greek yogurt, crème fraîche, or a drizzle of honey for extra richness.
This cake is best eaten within a day or two while the blackberries are still vibrant and the crumb is most tender.

Make ahead

The cake keeps well for up to 3 days and actually tastes richer the next day. Bake it the morning you want to serve it, or bake it the day before and store it covered at room temperature or in the fridge.

Storage & reheating

Room temperature (covered with plastic wrap or in an airtight container): up to 3 days. Refrigerator: up to 5 days, covered. Freezer: up to 2 months, wrapped tightly in plastic wrap then foil. Thaw at room temperature for 2–3 hours before serving. The cake does not need reheating; serve at room temperature or very lightly warmed.

Substitutions

plain Greek yogurt, full-fat → sour cream or crème fraîche (same amount). Both add tang and moisture. Sour cream may produce a slightly denser crumb.
fresh blackberries → raspberries, blueberries, or frozen blackberries (thawed and drained). Frozen berries work but may bleed more color. Use thawed berries at the same weight.
honey → maple syrup or agave nectar (same amount). These will alter the flavor slightly but maintain moisture and sweetness.
cardamom seeds, freshly ground → ground ginger (use ½ teaspoon) or a pinch of nutmeg plus ¼ teaspoon cinnamon. Ginger gives a spicy edge; spice blend is milder. Cardamom's floral warmth is unique, so use sparingly if substituting.