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blueberry maple cake

Craftydragon avatar
Recipe by
christina obrien
@Craftydragon
naples, FL

Rich blueberry butter cake glazed with maple syrup.

yield 1 loaf
prep time 10 Min
cook time 50 Min
method Bake

Ingredients For blueberry maple cake

  • 1 1/2 c
    flour - all-purpose
  • 1 1/2 tsp
    baking powder
  • 1/4 tsp
    baking soda
  • 1/4 tsp
    salt
  • 1/2 c
    yogurt - plain
  • 2
    large eggs at room temperature
  • 1 tsp
    vanilla extract
  • 8 Tbsp
    butter – cultured unsalted at room temperature
  • 1/3 c
    sugar - evaporated cane juice
  • 1 c
    blueberries
  • 1 Tbsp
    flour
  • maple syrup for glaze

How To Make blueberry maple cake

  • 1
    Line an 8-inch by 4 1/4-inch loaf pan with parchment paper. Move the oven rack to the middle position and preheat it to 350 degrees F.
  • 2
    Weight the flour, baking powder, baking soda and salt into a bowl and whisk together to combine.
  • 3
    Whisk together the yogurt, eggs and vanilla extract until smooth and runny.
  • 4
    In the bowl of an electric mixer add the room temperature unsalted butter and sugar and beat until light in color and fluffy (about 5 minutes).
  • 5
    Add the 1/3 of the flour mixture and mix until just combined. Add 1/2 of the yogurt mixture and mix until just combined. Add another 1/3 of the flour mixture and mix until just combined. Add the rest of the yogurt mixture and mix until just combined. Add the remaining flour and mix until just combined.
  • 6
    Toss the blueberries with a tablespoon of flour, which will help them incorporate with the batter better.
  • 7
    Add the blueberries to the batter and fold them in with a spatula by hand.
  • 8
    Scoop the batter into the prepared loaf pan and flatten off the top, making sure the batter goes all the way to the corners.
  • 9
    Bake the blueberry cake until a toothpick inserted into the center comes out clean (about 50-55 minutes).
  • 10
    Remove the cake from the oven and let it cool for 10 minutes.
  • 11
    Spoon the maple syrup evenly over the cake, waiting till each pour gets absorbed into the cake before pouring on more.
  • 12
    Let the cake cool in the pan and then cover the pan with foil and let the cake rest overnight for the syrup to seep evenly into the cake.
  • 13
    http://norecipes.com/recipe/blueberry-maple-cake/
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