Blueberry Maple Cake
1 1/2 cflour - all-purpose
1 1/2 tspbaking powder
1/4 tspbaking soda
1/2 cyogurt - plain
2large eggs at room temperature
1 tspvanilla extract
8 Tbspbutter – cultured unsalted at room temperature
1/3 csugar - evaporated cane juice
·maple syrup for glaze
How to Make Blueberry Maple Cake
- Line an 8-inch by 4 1/4-inch loaf pan with parchment paper. Move the oven rack to the middle position and preheat it to 350 degrees F.
- Weight the flour, baking powder, baking soda and salt into a bowl and whisk together to combine.
- Whisk together the yogurt, eggs and vanilla extract until smooth and runny.
- In the bowl of an electric mixer add the room temperature unsalted butter and sugar and beat until light in color and fluffy (about 5 minutes).
- Add the 1/3 of the flour mixture and mix until just combined. Add 1/2 of the yogurt mixture and mix until just combined. Add another 1/3 of the flour mixture and mix until just combined. Add the rest of the yogurt mixture and mix until just combined. Add the remaining flour and mix until just combined.
- Toss the blueberries with a tablespoon of flour, which will help them incorporate with the batter better.
- Add the blueberries to the batter and fold them in with a spatula by hand.
- Scoop the batter into the prepared loaf pan and flatten off the top, making sure the batter goes all the way to the corners.
- Bake the blueberry cake until a toothpick inserted into the center comes out clean (about 50-55 minutes).
- Remove the cake from the oven and let it cool for 10 minutes.
- Spoon the maple syrup evenly over the cake, waiting till each pour gets absorbed into the cake before pouring on more.
- Let the cake cool in the pan and then cover the pan with foil and let the cake rest overnight for the syrup to seep evenly into the cake.