The glaze for this…I don’t even know what to say. I will say if you can somehow manage to not swipe your finger through the drippings on the baking sheet and into your mouth over and over and over until you’ve completely wiped the baking sheet clean…well, you’re a better person than I. I want to make this glaze and put it on everything, from pancakes to ice cream. It tastes like butterscotch and tight pants.
Maple Blueberry Tea Cake with Maple Glaze
Adapted from Cook This Now by Melissa Clark
1 cup whole wheat flour
3/4 cup all purpose flour
1-1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2/3 cup pure maple syrup, preferably Grade B
1 large egg
1/2 cup milk
6 Tbsp. unsalted butter, butter
1 cup fresh blueberries
2 Tbsp. maple syrup
2 Tbsp. unsalted butter
3 Tbsp. confectioners sugar
pinch of kosher salt
Preheat the oven to 400º. Lightly grease an 8″ loaf pan.
In a large bowl, whisk together the flours, baking powder, baking soda, and salt. In a medium bowl, whisk together the syrup, egg, milk, and melted butter. Pour the wet ingredients into the dry ingredients and mix lightly to combine. Gently fold in the blueberries.
Pour the batter into the prepared baking pan and bake until golden and a toothpick inserted in the center comes out clean, about 50 minutes (mine actually only took about 35-40, so start checking sooner). Transfer to a wire rack to cool. Once cool, place the cake directly on the rack, on top of a baking sheet (lined with foil if you want easier clean up).
To make the glaze, place the maple syrup and butter in a small saucepan over medium heat. Stir until butter is melted and combined with the syrup. Stir in the sugar and cook until completely dissolved. Pour the warm glaze over the cake, allowing excess to drip onto the sheet. Slice and serve.