Blueberry. Buckwheat. Buttermilk. Maple syrup. I don’t read minds but I bet you’re thinking about pancakes. I love weekend pancake breakfasts as much as everyone else but it is not practical on weekdays. I am gingerly stepping back inside my kitchen and want easy recipes that do not test my culinary limits. Luckily, I came across Orangette’s pancake-inspired recipe yesterday and it was just what I needed to fire up the oven once more.
At its heart, this Blueberry Maple Buckwheat Bundt is a quick bread. From the ingredients to the mixing method, it is no different than mixing up a batch of pancake batter. Instead of frying up each pancake individually, you pour every drop into a Bundt cake pan and let the oven take care of the rest. There is much to love about that. As the designated pancake maker of my family, I can’t say I am a huge fan of all that waiting and flipping. On an empty stomach, no less.
Another plus of this handsome cake is the satisfaction of eating cake for breakfast. It feels just a little indulgent, a little reckless. I can use a little bit of both in my life right now.