Blueberry Maple Tea Cake Recipe

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*


Step 1


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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

See Also

Roasted Berry and Honey Yogurt Popsicles Recipe