This is a delicious blueberry cake made with whole grains and maple syrup, topped with a maple glaze. This is an excellent dessert for the summer. The cake recipe makes nine slices in total.
Cake – ¾ cup plus 2 tablespoons whole wheat pastry flour or whole wheat flour – ¾ cup whole wheat flour – 1 ½ teaspoons baking powder – ¼ teaspoon baking soda – ¼ teaspoon kosher salt – ⅛ teaspoon ground cinnamon – ⅔ cup real maple syrup – 1 large egg, lightly beaten – ½ cup milk – 6 tablespoons (¾ stick) unsalted butter, melted – 1 cup fresh blueberrie Maple Glaze – 3 tablespoons unsalted butter – 3 tablespoons real maple syrup – Pinch sea salt – ¼ cup powdered sugar*
Preheat oven to 400��F. Lightly grease an 8-inch square pan. Mix flours, baking powder, baking soda, salt, and cinnamon in a large bowl.
Mix maple syrup, egg, milk, and melted butter in a medium bowl. Stir the wet mixture into the dry mixture until combined. Mix in blueberries gently.
Pour the batter into your prepared pan and bake for 23–26 minutes, until the cake is golden brown and a toothpick inserted into the middle comes out clean.
Make the glaze while the cake cools. Butter melts in a small saucepan over medium heat. Stir in powdered sugar after maple syrup and salt. Stir constantly to dissolve sugar.
It's too hot to taste! Use a pastry brush to evenly distribute the warm glaze over the cake. After cooling, slice and serve the cake. This cake should last 48 hours at room temperature.
If you're not going to eat it right away, put it in the fridge. I learned the hard way that those pockets will go bad after a few days in a warm kitchen.