Maple Blueberry Tea Cake with Maple Glaze

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On our way home from our mini vacation on Lake Michigan, we stopped to pick blueberries. The kids really enjoyed it (and were very meticulous about which “good” blueberries should get picked and placed in the bucket) and we got about 7 lbs. of delicious berries for a crazy good price (though my husband is still complaining we didn’t get more like 20 lbs.). Afterward, one of the employees showed Zachary how the machines separate and package the berries for stores, including how the mushy or unripe ones are tossed, and in my head I imagined a golden egg/Veruca Salt situation.

When we got home I flipped through a couple cookbooks to find a new blueberry recipe and came across this one. I really liked that it used whole wheat and pure maple syrup vs. refined sugar. I mean, there’s butter and a good dose of said syrup, so I’m not going to say it’s super healthy but it’s not terrible for you, either.

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

  • See, I tried to tell my friend blueberry picking happens in late summer. She keeps insisting it’s a Memorial Day activity.

  • A glaze that tastes like tight pants is a glaze I obviously need to try. 😛 This tea cake as a whole looks so good! It’s one of those things that is simple, but gloriously so.