Simple Maple Blueberry Loaf Cake with Maple Glaze

 Print Friendly and PDF

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.

Ingredients

  • 3/4 cup + 2 Tbsp Hodgson Mill Naturally White Flour
  • 3/4 cup + 2 Tbsp Hodgson Mill Whole Wheat Flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 2/3 cup maple syrup, preferably Grade B
  • 1 large egg
  • 1/2 cup milk
  • 6 Tbsp unsalted butter, melted
  • 1 1/2 cups blueberries, fresh
  • 3 Tbsp maple syrup
  • 3 Tbsp unsalted butter
  • pinch salt
  • 1/4 cup powdered sugar

Directions

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 400˚F 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. 



Print this Recipe

Copyright © 2014 Hodgson Mill. All Rights Reserved.
1100 Stevens Avenue, Effingham Illinois 62401