My personal eating philosophy is to eat everything in moderation. As you may know, I love enjoying desserts on occasion, but in my daily life I try to eat a variety of foods, mostly plants. One of my favorite plant foods, which happen to be loaded with antioxidants, are blueberries. Wild blueberries are especially rich in antioxidants. Wild blueberry season is during the summer, but luckily the frozen ones are available year around. I can happily eat a handful of blueberries, but it’s so much fun to make blueberry recipes too! I reached for my bag of frozen wild blueberries to make this subtly sweet breakfast cake. It reminds me of blueberry muffins or fluffy blueberry pancakes. For this recipe, I topped the cake with whipped cream and homemade Blueberry Maple Syrup, which is perfect for a weekend breakfast or brunch. For a more simple, cozy breakfast, try this cake served warm with butter and maple syrup. So delicious and comforting!
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- 1 2/3 cups (212g) all purpose flour, sifted
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) packed brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure maple extract or natural maple flavoring
- 1/2 cup (118ml) whole milk, room temperature
- 1/3 cup (75g) sour cream, room temperature
- 1 cup (142g) wild blueberries, fresh or frozen See note below*
- 1 cup (142g) wild blueberries, fresh or frozen
- 1/4 cup (60ml) real maple syrup
- 1 pinch fine sea salt
- 1/3 cup (78ml) plus 1 tablespoon (15ml) water, divided
- 2 teaspoons cornstarch
- 3/4 cup (177ml) cold heavy whipping cream
- 2 tablespoons (15g) powdered sugar, sifted
- 1/4 teaspoon pure vanilla extract
Ingredients
Cake
Blueberry Maple Syrup
Sweetened Whipped Cream
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- Preheat the oven to 350ºF (180ºC). Line the bottom of an 8-inch square cake pan with parchment paper. Grease and flour the insides.
- In a medium-sized bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg until well blended.
- In a large bowl, beat the butter, brown sugar and granulated sugar together, with an electric mixer on medium speed, until pale and fluffy. Beat in the eggs and maple extract in three additions, making sure each one is incorporated before adding the next.
- In a small bowl, whisk together the milk and sour cream until well blended. Stir the flour mixture into the batter by hand, in two additions, followed by half of the milk mixture after each addition. Mix just until combined. Do not over mix. Gently stir in the blueberries.
- Transfer the batter to the prepared cake pan. Smooth the top with a spatula. Bake until a toothpick inserted into the center comes out clean, about 25-30 minutes. Do not over bake. Let the cake cool in the pan for 10 minutes, then remove the cake from the pan and transfer it to a cooling rack. Serve warm or at room temperature.
- In a small saucepan over medium heat, cook the blueberries, maple syrup, salt and 1/3 cup (78ml) of water until the blueberries are softened, about 3-4 minutes. In a small bowl, create a slurry by whisking together the cornstarch with the remaining 1 tablespoon (15ml) of water. Stir the slurry into the blueberry mixture. Continue cooking and stirring until thickened, about 1-2 more minutes. Remove from heat and set aside to cool.
- In a large bowl, whip the heavy whipping cream, with an electric mixer at medium speed, until frothy. Add the powdered sugar and vanilla. Continue whipping, at medium-high speed, until medium peaks form. Do not over whip. Cover and refrigerate until ready to use.
*If you're using frozen blueberries, there's no need to defrost them first. Just gently pat them dry with paper towels before adding them to your batter. If your blueberries are very icy, rinse them with cold water, then gently pat them dry with paper towels.
