BlueBerry Buckwheat Cake

• 1/4 cup of Oil
• 1/4 cup of fancy Molasses
• 1 Large Egg (Duck)
• 1 cup Buttermilk
• 1/2 cup of Stone Ground BuckWheat
• 1 an 1/2 cups all purpose flour
• 2 tsp of Baking Powder
• 1/2 salt
• 1 cup frozen blueberries

Add the first four and blend together, then add the buckwheat, mix and let sit for a min to soak in the milk, then add the rest of the flour, BP and Salt, Lightly mix, and only then add the frozen blueberries and stir in, bake in a eight by eight greased pan.

This is a very flavorful cake and is very light to eat but has good staying power for keeping you to feel full for a good while.

If you want, add a sprinkle of brown suger on top, this can be made into a muffin or a cake, your choice. Would make a dozen small muffins or a small cake.

I was thrilled to find local (within a hundred miles) stone ground fresh locally grown buckwheat for sale at my local cheese maker’s store..awesome, its so fresh it needs to be kept in the fridge.

We both grow our own blueberries but we also wild pick in the local woods, and are starting to get a good feel for a few spots that no one else seems to pick, and they add amazing flavor to our homegrown berries.

DH works off the farm and he takes a late breakfast, and lunch and all his inbetween snacks, and so its always a challange, but a good one to keep him in these meals. He typically takes a homemade breakfast, lunch is often leftovers with tweeks from the dinner before, but to mix it up, I also make different soups and stews etc so that he can take breaks an or have something a bit different. I am so glad that DH is willing to do this, it would not make a lot of sense to me to have him eating processed foods for these meals, after being so careful in regards to what we eat at home.

As a dear friend put it.. “he is so! not hard done by”