Blueberry Maple Tea Cake

When you make our Blueberry Maple Tea Cake recipe, you’ll get a wonderful mix of flavors. The sweet taste of maple syrup and the freshness of blueberries come together in this delicious treat, making a dessert that’s great for any event.

This cake is perfect for lunch, afternoon tea, or just when you want something sweet from scratch. With our simple recipe, you can be sure that the cake will be moist and tasty, and everyone will want more.

Plus, the warm smell of maple will make your kitchen feel like a cozy place where you can enjoy cooking. Come on a cooking trip with us as we look into the magic of Blueberry Maple Tea Cake!

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup maple syrup
  • 1/4 cup milk
  • 1 cup fresh blueberries (you can also use frozen, just thaw and pat dry)

For the glaze:

  • 1/4 cup maple syrup
  • 1/2 cup confectioners’ sugar

Instructions:

Warm the oven up to 175°F (350°F). If you want to make it easy to take out, grease and flour a 9-inch round cake pan or line it with parchment paper.

Mix the flour, baking powder, and salt together in a medium-sized bowl using a whisk. Put away. Put the melted butter and granulated sugar in a big bowl and mix them together until they are light and fluffy.

One egg at a time, beat in until everything is well mixed. Be sure to mix in the maple syrup and vanilla extract. Slowly add the dry ingredients to the wet ones, mixing them in with the milk every so often.

Don’t mix any further than that. Be careful not to mix too much. Add the blueberries slowly and carefully, mixing them into the batter until they are spread out evenly. When the cake pan is ready, pour the batter into it and spread it out evenly.

After the oven is hot, bake it for 30 to 35 minutes, or until a toothpick stuck in the middle comes out clean.

Beat the maple syrup and confectioners’ sugar together with a whisk until smooth while the cake is baking.

Take the cake out of the oven when it’s done baking and let it cool in the pan for about 10 minutes. After 10 minutes, take the cake out of the pan and set it on a wire rack to cool all the way down.

Spread the maple sauce on top of the cake after it has cooled. Before you serve, let the sauce set for a few minutes.

Have fun with your tasty Blueberry Maple Tea Cake! It goes well with coffee or tea.

FAQs:

1. Is it okay to use frozen blueberries for this recipe? Yes, you can use frozen blueberries for this recipe. Simply thaw them and pat them dry before adding them to the batter.

2. Can I substitute maple syrup with another sweetener? While maple syrup adds a unique flavor to the cake, you can substitute it with honey or agave syrup if desired. Adjust the quantity according to your taste preferences.

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