As soon as I saw this recipe I knew it would be perfect for Easter Sunday brunch. It combines two great flavors, blueberries and maple (think pancakes) with a healthy serving of Hodgson Mill Whole Wheat Flour and Hodgson Mill All Natural All Purpose Flour along with some other easy to come-by ingredients all together in a lovely loaf cake. This recipe is also simple to make. I had everything mixed and the cake in the oven in about 10 minutes – perfect for a hectic Easter morning with egg hunts and excited children bouncing around.
I used Grade B maple syrup so I could get more of a pronounced maple flavor, but Grade A will work just as well – no pancake syrup please! Pick up a basket of fresh blueberries on your next trip to the supermarket and this cake is practically done. No mixer necessary- just a little stirring, spreading and baking. Forty minutes later and you’re ready for brunch.
I will probably double this recipe for Easter since my family pretty much can take care of one loaf alone and I’m sure there will be other people that would like a taste. This cake is best eaten the day it’s made, but can be made the night before if need be. I recommend spreading on the glaze only about an hour or two before serving, so it stays nice and shiny. The sugar will set up and become more opaque as time goes on – still delicious, but not as pretty.
If you are looking for a delicious, not overly sweet, healthy breakfast cake for Easter or any day, this Simple Maple Blueberry Loaf Cake with Maple Glaze is perfect. I’m sure I will be making at least two this weekend. Happy Easter! Enjoy!
Simple Maple Blueberry Loaf Cake with Maple Glaze
- 3 Tablespoons maple syrup, preferably Grade B
- 3 Tablespoons unsalted butter
- Pinch of salt
- ¼ cup powdered sugar
Lightly grease an 8-inch loaf pan with cooking spray. In a large mixing bowl, whisk together the flours, baking powder, baking soda and salt until combined. In another bowl, mix together the maple syrup, egg, milk and melted butter. Pour the wet ingredients over the dry ingredients and stir just until combined. Fold in the blueberries and pour the batter into the prepared pan. Bake in a 400ºF oven for about 40-45 minutes or until golden brown and a toothpick comes out clean when inserted into the middle of the cake. Allow the cake to cool in the pan for 5 minutes and then invert onto a wire rack. Turn the cake right-side-up and allow to cool completely.
To make the glaze, combine the maple syrup, butter and pinch of salt in a microwave safe bowl. Microwave for about one minute or until the butter has melted. Stir in the powdered sugar and microwave for about one more minute or until the sugar has completely dissolved and the mixture is bubbly. Pour the warm glaze over the cake.
** The next time I make this cake, I’m going to poke some holes with a toothpick all over the top of the cake to allow the glaze to soak in a little more. Slice and serve. This cake is best the day it is made, but can be made the night before if need be.
Slightly adapted from Cook This Now, by Melissa Clark