Blueberry Tea Cake with Maple Syrup looks like a cake but if you close your eyes, you'll think you're digging into a stack of luscious blueberry pancakes dripping with maple syrup.
Another great cake made with olive oil is my pear cake with olive oil.
For ease of browsing, here are all of my baking and dessert recipes and also my breakfast recipes, all in one place. Enjoy!
This post contains Amazon affiliate links. As an Amazon Influencer, I earn from qualifying purchases. Your price is never affected.
Jump to:
This blueberry breakfast cake recipe was an early post on my blog and closely inspired by a Melissa Clark recipe from her book Cook This Now. My kids were still at home and my ritual was to bake on Saturday morning and make pancakes on Sunday.
Why you'll love this recipe
Here's why I have brought this blueberry tea cake back to life and why you will thank me.
- It tastes like a cross between blueberry pancakes dripping with maple syrup and a luscious blueberry muffin but it is as simple to prepare as quick bread.
- Works with frozen or fresh berries or change it up and try a different fruit!
- The original blueberry tea cake recipe uses melted butter, which is fantastic but I've created a version using olive oil and I love it.
- The glaze is wonderful (and I left the butter in it) but nobody will complain about a slice of this cake unglazed!
Ingredients you'll need
I like the flavor and body of adding whole wheat flour to my bakes when I can. This olive oil blueberry cake accepts the addition of some whole wheat flour really well.
- Flours: I blend all-purpose flour and whole wheat flour and really like the flavor and color but you can make this with just all-purpose flour and it will come out just fine!
- Maple syrup: This was Melissa Clark's idea - using maple syrup - but since then I've regularly used it as a sweetener, in my granola for example, and it's a terrific option. In this cake it gives you such a great pancake-like taste.
- Olive oil: I use extra virgin olive oil for baking. Not my very best finishing oil but a good every day variety. Or try something like avocado oil or walnut oil or orange flavored olive oil.
- Milk: I use lactose-free whole milk but if you want to make this dairy-free, I bet almond, soy, oat, or coconut milk would also work. (Haven't tested it but I feel confident it would be ok!)
- Blueberries: Use fresh or frozen. If using frozen, no need to thaw - in fact, they are easier to work with and bleed less into the batter if added frozen.
Tools to Use!
Let's make this blueberry cake step-by-step!
One bowl can work for preparing the batter for this blueberry tea cake recipe but I think using an extra bowl to whisk together the dry ingredients is a good call. If you do use one bowl, I would mix the wet ingredients first, then add the dry on top of the wet, still adding the blueberries last.
1. Whisk the dry ingredients in a large mixing bowl.
2. In another bowl, whisk together all the wet ingredients.
3. Add the wet mixture to the dry and blend until almost combined.
4. Add the blueberries and continue to blend until they are incorporated. Like pancakes, do not overmix. Blend until just combined.
5. Add the batter to your greased cake pan. I like the 8-inch square option but a small loaf pan or a round cake pan or even individual muffins or mini loaves would be a nice option. Just check timing if you change pans - the loaf pan might take longer, minis would take less time.
6. Bake for about 30 minutes - it will appear brown and starting to get crunchy on the edges. A cake tester will also come out clean except for a blueberry stain or two.
7. While the blueberry breakfast cake is baking, make your glaze if using. I left the butter in the glaze because it reminds me of pancakes. Melt the butter most of the way (I just use the microwave). Add the powdered sugar and maple syrup and blend well - might need a little longer in the microwave depending on how melted the butter was.
8. When the cake is still warm, use a toothpick or thin skewer of some sort to poke some holes in the cake. Remove the cake carefully to either a serving platter or a parchment-lined baking tray. Pour the glaze over the cake. Some of it will end of on the parchment paper (if using) - move the glazed cake to a serving platter and then carefully pour the glaze from the parchment onto the plated cake.
9. Serve immediately or once cool, cover and serve later.
Expert Tips
- If the blueberries are wet or defrosting, mix them with a little flour before adding to the batter.
- Keep an eye on your cake in the oven (not by opening the oven frequently though). If you use a darker pan like I did or a different size pan, or your oven runs cold or hot, your bake time may differ. Always check at least five minutes prior to the recipe's suggested time.
- Serving this cake without the glaze works, especially as the blueberries ooze their baked berry goodness throughout the quick bread just as they do in griddled blueberry pancakes.
- For even more flavor, add some orange or lemon zest to the batter - it will marry beautifully with the blueberries.
- Want to learn even more about baking with olive oil, learn from an expert who wrote a book about it! Laura Bashar of the blog Family Spice.
Recipe FAQs
Yes! Wrap so it is airtight, label the date you are freezing it and place in the freezer for up to two or three months. Defrost to use and I might suggest a quick stop in a 350ยฐF oven to bring it back to life. Also, if you know you are going to freeze it, I might wait to glaze it (if using) until after you defrost it.
Fresh berries, frozen berries or fresh berries that have been frozen will all work! In the middle of the winter, this cake is a refreshing summery treat using frozen berries.
I have not tested it, but I would make this cake with confidence using a non-dairy substitute for the milk.
Other olive oil baked goods on OMG! Yummy:
Cranberry Orange Shortbread Cookies
Orange Thyme Shortbread Cookies
Buy my cookbook now!
P.S. If you try this recipe, please leave a star rating and/or a review in the comment section below. I so appreciate your feedback! AND find more inspiration on Pinterest, Facebook or Instagram. Signup for my email list, too!
Blueberry Tea Cake with Maple Syrup
Beth LeeIngredients
- 1 cup all purpose flour
- ยพ cup whole wheat flour
- 1 ยฝ teaspoons baking powder
- ยผ teaspoon baking soda
- ยฝ teaspoon kosher salt
- ยฝ cup pure maple syrup preferably Grade B (but any will do)
- 1 large egg lightly beaten
- โ cup milk (ยฝ cup plus 2 tablespoons)
- ยผ cup extra virgin olive oil (was 6 tablespoons of melted butter)
- 1 cup fresh blueberries or frozen, do not thaw
For the maple glaze (optional)
- 2 tablespoons maple syrup
- 2 tablespoons unsalted butter
- โ cup confectioners' sugar
- pinch of kosher salt
Instructions
- Preheat the oven to 400 degrees F. Lightly grease an 8-inch square cake pan.
- In a large bowl, whisk the dry ingredients -- flour(s), baking powder, baking soda, and salt.
- In a medium bowl, whisk the wet ingredients -- the maple syrup, egg, milk, and olive oil.
- Pour the maple syrup mixture into the flour mixture and gently mix together until just combined. Gently fold in the blueberries.
- Pour the batter into the prepared pan. Bake until golden brown and a toothpick inserted into the middle comes out clean - about 30 minutes.
- While the cake is baking, prepare the glaze ingredients.
- Let the cake cool slightly in the pan on a wire rack. If you are going to glaze the cake, set the wire rack over a parchment-lined sheet pan. Once the cake is slightly cooled, run the tip of a knife or spatula around the sides to loosen it. Place a plate over the cake and flip it over onto the plate, tapping the sides and bottom of the pan to make sure the cake is free. Remove the pan, turn the cake over and place it back on the wire rack over the sheet pan. (or put it directly on a serving platter)
- If using the glaze, place the butter in a small microwaveable bowl, melt in the microwave. Then add the syrup, powdered sugar and pinch of salt and mix well.
- Poke holes in the cake with a toothpick or thin skewer, then pour the warm glaze over the cake, letting the excess glaze drip onto the baking sheet or serving platter. If you poured it over parchment, once you place the cake on its serving platter, you can carefully lift the parchment and pour the rest of the glaze over the cake. Slice and serve.
Notes
- If the blueberries are wet or defrosting, mix them with a little flour before adding to the batter.
- Keep an eye on your cake in the oven (not by opening the oven frequently though). If you use a darker pan like I did or a different size pan, or your oven runs cold or hot, your bake time may differ. Always check at least five minutes prior to the recipe's suggested time.
- Serving this cake without the glaze works, especially as the blueberries ooze their baked berry goodness throughout the quick bread just as they do in griddled blueberry pancakes.
- For even more flavor, add some orange or lemon zest to the batter - it will marry beautifully with the blueberries.
Nutrition
Enjoyed this post?
Sign up for my email list.
Hi friends! I set up a "Buy Me a Coffee" account where you can ... buy me a coffee!
It's another way to support my recipe testing, free live streaming, and all the great conversations we have in our little community!
Stop by anytime for a nosh, a chat, and a cup of coffee!
Laura
This cake so moist and delicious! And it's studded with my favorite: blueberries! Thank you!
Beth Lee
Glad you like it! I know we share a love of blueberries in baked goods!
Jenni
I love this cake so much! Anything that reminds me of blueberry pancakes is A-OK with me!
Beth Lee
Right - for me, one of my most favorite breakfast foods ever - blueberry pancakes. The hot burst of the blueberries gets me every time!
Jeanne
I obviously did not check my question for typos. The recipe for x3 says to use 18 T butter / 3/4 stick. Is the 18 T correct and not the 3/4 stick? Thank you.
Beth Lee
Hi Jeanne, Ok so yes if you are tripling the recipe you need to triple the butter. 3/4 of a stick is 6 tablespoons so X3 is 18 tablespoons or 2 1/4 sticks. When tripling a recipe, pay attention to what you are baking the cake in. If you are baking them as three different cakes, then bake time will be similar, but if you bake it in a different type of pan all as one cake, you'll need to pay attention to bake time, which might be longer. Maybe set it for the original time, then check and add bake time 5 minutes at a time. Pop back if you have any more questions and let me know how it goes!!!
Jeanne Thon
I'm making this recipe x3. It calls for 18 tablespoons 0 - 3/4 cup. Is this supposed to be 2 1/4 sticks of butter/3/4 stick. Is the 18 T correct? Thanks!
Penny Powell
I just made this recipe and 15 minutes into baking, decided to improvise a pecan, brown sugar and butter topping instead of the glaze. I made it quickly - completely winging it - and pulled the cake out of the oven to drop the candied pecans on top. Returned to the oven for another 20 minutes and it looks stunning in a homely sort of way. Gorgeous!! Saving for a school morning (tomorrow), so we can have a break from eggs.
Thank you for the recipe.
- Penny
Beth Lee
That sounds absolutely divine! Would love to see a pic and hear how you all like it tomorrow morning. I love hearing about new ideas - thanks so much for writing!
Bubikon
6 tablespoons is 1/4 stick of butter? Really?
Beth Lee
Thanks so much for pointing out the typo. I've corrected the amount to 3/4.
Blond Duck
Looks delicious to me!
Hannah
Oh no way, Beth...this looks divine. I'm loving that last photo and want to scoop up those gooey blueberries. And a maple glaze, too? Love the whole wheat flour, and maple syrup is my favorite sweetener. Yummy! We are an egg family, but definitely enjoy our share of pancakes (blueberry or banana).
Beth
Well this morning we moved on to pumpkin pancakes but I had my eye on the frozen blueberries that were staring at me from the inside freezer. Just love them in any type of baked good, especially once they start squirting their juicy goodness all over the cake crumb or when you can hear them sizzle on the griddle.
Oh gosh - I think I just made myself hungry again!
Lana
Beth, my girls would love this for breakfast or dessert! And it is so perfect for October Unprocessed:) I love quick breads for their versatility and ease of making (but we don't have to tell anyone eating them how easy they are to prepare, right?)
Beth
Of course we don't need to reveal our secrets - especially when it tastes this good!
Classic NYer
This looks fantastic! I wish I had saved some blueberries from summer (I know, I know) but I do have some peaches... I'm so gonna try this.
Happy sharefest!
Beth
Peaches would be perfect! Give it a try - it will make your new apartment smell just like home!
Vijitha
In India we make steamed cakes for breakfast. It's made with rice and lentils and served with chutneys made with cilantro or mint (tomatoes and onions too).
Your pictures are so good. Yum!
Beth
That sound so comforting and delicious Vijitha. Thanks for sharing your tradition. Would love to see a picture of it! (as well get a chance to eat it)
Laura
Omg, that looks delicious ๐
sandy corman
OMG!Yummy looking. I usually make French Toast or Pancakes. The pancakes with blueberries when available or I put in walnuts when not available. Very good that way too.
Beth
You also used to make the best waffles - you're the reason I love to make breakfast every weekend!
Carol Sacks
Looks marvelous! May have to try this soon -- we'll see blueberries here for another week or two.
Beth
And I'm sure you'd come up with another creative interpretation. (and make sure you freeze some of those berries before they go away!)