I love the combination of blueberries and maple. I know it may be a little incongruous, sweet summer berries and a flavor more associated with fall, but it is a fabulously deep and sweet combination. I tinkered around with various ideas for a loaf of quick bread or cake combining the two, and with this recipe absolutely hit the jackpot. Dense maple-y cake with pops of berry in every bite. This loaf tastes exactly like a stack of blueberry pancakes drizzled with maple syrup, all in one bite. It’s a special morning treat without all the work.
Use a grade B real maple syrup to get the richest maple flavor and fresh in season juicy blueberries. A drizzle of syrup over the top of the warm loaf adds an extra boost of maple. Do toss the blueberries with a little flour before folding them into the batter, it will keep them all from sinking to the bottom. I sometimes press a few extra berries on the top before baking. I love this sliced and served warm for breakfast or a snack, but it is equally delicious at room temperature and would be perfectly acceptable as a dessert with a scoop of ice cream. Wrapped tightly the loaf will keep overnight (sprinkle the confectioners’ sugar before serving rather than before stirring). And I am going to admit, melting a little butter in a skillet and toasting a leftover slice is pretty amazing.
Ingredients
2 large eggs
1 cup milk
¼ cup ( 1/2 stick) unsalted butter
1 cup grade B maple syrup, plus 1 Tablespoon
2 ½ cups all-purpose flour
1 Tablespoon baking powder
½ teaspoon kosher salt
1 cup fresh blueberries
Confectioners’ sugar
Directions
- Preheat the oven to 350 degrees. Line a standard 9 by 5 inch loaf pan with parchment paper or spray with baking spray.
- Put the eggs in the bowl of a stand mixer fitted with the paddle attachment. Beat just to break them up. Heat the milk and butter in a small saucepan, preferably with a spout until the butter is melted and the milk is just bubbling across the surface, never boiling. When the butter is melted, remove the pan from the heat and stir in the 1 cup of maple syrup until completely combined. With the mixer on medium high speed, gradually drizzle in the maple mixture. When it is combined, turn the speed to low and add the flour, baking powder and salt, scraping down the side of the bowl. Leave about 1 Tablespoon of the flour in the measuring scoop and toss it with the blueberries in a small bowl or the scoop. Fold the berries into the batter with a spatula by hand until evenly distributed. Scrape the batter into the prepared pan and bake for 55 minutes to an hour, until a tester inserted in the center comes out clean. Remove the pan from the oven and drizzle the remaining 1 Tablespoon of maple syrup evenly over the top, letting it absorb into the cake, not drip out of the pan before adding any more. Let cool in the pan for 15 minutes, then lift out of the pan with the parchment paper and cool completely on a wire rack. Sprinkle with a little confectioners’ sugar.
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