Blueberry Maple Tea Cake
Ingredients
The cake
-
¾
cup
whole wheat pastry flour or whole wheat flour
-
¾
cup
whole wheat flour
-
1½
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
unsalted butter, melted
-
1
cup
fresh blueberries
The maple glaze
-
3
tablespoons
unsalted butter
-
3
tablespoons
real maple syrup
-
1
pinch
sea salt
-
¼
cup
powdered sugar
Instructions
- Preheat the oven to 400°F and lightly grease an 8-inch square pan.
- In a large bowl, whisk together the flours, baking powder, baking soda, salt, and cinnamon.
- In a medium bowl, whisk together the maple syrup, egg, milk, and melted butter.
- Combine the wet and dry mixtures, mixing until just combined, then gently fold in the blueberries.
- Pour the batter into the prepared pan and bake for 23 to 26 minutes until golden brown and a toothpick comes out clean.
- While the cake cools, make the glaze by melting butter in a saucepan, then adding maple syrup and salt, followed by powdered sugar until dissolved.
- Pour the warm glaze over the cooled cake, distribute evenly, slice, and serve.
Nutrition Facts (estimated)
Servings
9
Calories
250
Total fat
10g
Total carbohydrates
40g
Total protein
5g
Sodium
200mg
Cholesterol
30mg
You might also like