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Home » Baking and Desserts

Blueberry Tea Cake with Maple Syrup

by Beth Lee · Published: Oct 10, 2012 · Modified: Jan 25, 2024

134 shares
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Pinterest image showing one slice of the blueberry breakfast cake on a small plate with several more slices in the background.

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!

Close up of one slice of blueberry cake with a fork and more slices of the cake in the background.

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Jump to:
  • Why you'll love this recipe
  • Ingredients you'll need
  • Let's make this blueberry cake step-by-step!
  • Expert Tips
  • Recipe FAQs
  • Other olive oil baked goods on OMG! Yummy:
  • Blueberry Tea Cake with Maple Syrup

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.
Blueberry tea cake on a small plate with a fork and additional pieces of cake in the background.

Tools to Use!

  • 8X8 cake pan
  • Mixing bowls
  • Small whisks
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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.

Dry ingredients for the blueberry breakfast cake in a big red bowl with a whisk.

2. In another bowl, whisk together all the wet ingredients.

Wet ingredients for blueberry tea cake in a red bowl with a whisk nearby.
Wet ingredients mixed in the red bowl with the whisk in the bowl.

3. Add the wet mixture to the dry and blend until almost combined.

Wet and dry ingredients for blueberry tea cake in the red bowl with a red spatula.

4. Add the blueberries and continue to blend until they are incorporated. Like pancakes, do not overmix. Blend until just combined.

Blueberry breakfast cake batter almost mixed and ready for blueberries to be added.
Frozen blueberries added to batter in the red bowl.
Blueberry cake batter in a red bowl ready to bake.

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.

Blueberry loaf cake batter in the square cake pan ready to bake.

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.

Blueberry tea cake baked and still in square cake pan.

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.

Olive oil blueberry cake on rack with holes poked in it before glaze is added.

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.

Olive oil blueberry cake on rack with glaze poured over and excess on the parchment paper below.

9. Serve immediately or once cool, cover and serve later.

Four slices of blueberry cake on a blue-rimmed plate with a blue-lined napkin nearby.

Expert Tips

  1. If the blueberries are wet or defrosting, mix them with a little flour before adding to the batter.
  2. 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.
  3. 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.
  4. For even more flavor, add some orange or lemon zest to the batter - it will marry beautifully with the blueberries.
  5. 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

Can I freeze this olive oil blueberry cake?

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 350°F 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.

What kind of blueberries should I use for this cake?

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.

Would dairy-free milk work in this recipe?

I have not tested it, but I would make this cake with confidence using a non-dairy substitute for the milk.

One slice of blueberry breakfast cake on a small off white plate with a fork on the side and more slices of cake in the background.

Other olive oil baked goods on OMG! Yummy:

Pear Cake with Olive Oil

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Strawberry Shortcake Loaf

Shortcake loaf out of pan on parchment and sprinkled with powdered sugar.

Honey Almond Cake

Honey orange cake on a white plate with slices of citrus in the background.

Cranberry Orange Shortbread Cookies

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Orange Thyme Shortbread Cookies

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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!

Close up of one slice of blueberry cake with a fork and more slices of the cake in the background.

Blueberry Tea Cake with Maple Syrup

Beth Lee
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.
4.80 from 5 votes
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Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course bread, Breakfast
Cuisine American
Servings 8 servings
Calories 287 kcal

Ingredients
  

  • 1 cup all purpose flour
  • ¾ cup whole wheat flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ cup pure maple syrup preferably Grade B (but any will do)
  • 1 large egg lightly beaten
  • ⅝ cup milk (½ cup plus 2 tablespoons)
  • ¼ 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
  • ⅛ cup confectioners' sugar
  • pinch of kosher salt
Get Recipe Ingredients

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.
    Dry ingredients in a big red bowl with a small whisk.
  • In a medium bowl, whisk the wet ingredients -- the maple syrup, egg, milk, and olive oil.
    Wet ingredients for blueberry tea cake in a red bowl with a whisk nearby.
  • Pour the maple syrup mixture into the flour mixture and gently mix together until just combined. Gently fold in the blueberries.
    Frozen blueberries added to batter in the red bowl.
  • 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.
    Glaze ingredients for blueberry tea cake in a measuring cup.
  • 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)
    Baked olive oil blueberry cake on a wire rack.
  • 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.
    Glaze for blueberry tea cake melted in measuring cup.
  • 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.
    Glaze poured over olive oil blueberry cake while on cooling rack placed over a sheet of parchment.

Notes

  1. If the blueberries are wet or defrosting, mix them with a little flour before adding to the batter.
  2. 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.
  3. 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.
  4. For even more flavor, add some orange or lemon zest to the batter - it will marry beautifully with the blueberries.

Nutrition

Calories: 287kcalCarbohydrates: 43gProtein: 5gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 33mgSodium: 200mgPotassium: 242mgFiber: 2gSugar: 20gVitamin A: 163IUVitamin C: 2mgCalcium: 95mgIron: 1mg
Keyword blueberries, maple syrup, quick bread
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Reader Interactions

Comments

    4.80 from 5 votes (5 ratings without comment)

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  1. Laura

    February 12, 2024 at 8:33 pm

    5 stars
    This cake so moist and delicious! And it's studded with my favorite: blueberries! Thank you!

    Reply
    • Beth Lee

      February 13, 2024 at 8:35 am

      Glad you like it! I know we share a love of blueberries in baked goods!

      Reply
  2. Jenni

    January 26, 2024 at 11:26 am

    5 stars
    I love this cake so much! Anything that reminds me of blueberry pancakes is A-OK with me!

    Reply
    • Beth Lee

      January 26, 2024 at 2:32 pm

      Right - for me, one of my most favorite breakfast foods ever - blueberry pancakes. The hot burst of the blueberries gets me every time!

      Reply
  3. Jeanne

    October 13, 2022 at 11:07 am

    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.

    Reply
    • Beth Lee

      October 13, 2022 at 8:35 pm

      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!!!

      Reply
  4. Jeanne Thon

    October 13, 2022 at 11:03 am

    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!

    Reply
  5. Penny Powell

    March 19, 2019 at 7:05 pm

    5 stars
    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

    Reply
    • Beth Lee

      March 19, 2019 at 7:39 pm

      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!

      Reply
  6. Bubikon

    August 18, 2013 at 2:33 pm

    6 tablespoons is 1/4 stick of butter? Really?

    Reply
    • Beth Lee

      August 18, 2013 at 2:35 pm

      Thanks so much for pointing out the typo. I've corrected the amount to 3/4.

      Reply
  7. Blond Duck

    October 17, 2012 at 7:03 pm

    Looks delicious to me!

    Reply
  8. Hannah

    October 14, 2012 at 1:19 pm

    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).

    Reply
    • Beth

      October 14, 2012 at 1:36 pm

      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!

      Reply
  9. Lana

    October 13, 2012 at 11:15 pm

    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?)

    Reply
    • Beth

      October 14, 2012 at 1:33 pm

      Of course we don't need to reveal our secrets - especially when it tastes this good!

      Reply
  10. Classic NYer

    October 13, 2012 at 8:21 am

    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!

    Reply
    • Beth

      October 13, 2012 at 8:31 am

      Peaches would be perfect! Give it a try - it will make your new apartment smell just like home!

      Reply
  11. Vijitha

    October 12, 2012 at 2:52 pm

    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!

    Reply
    • Beth

      October 13, 2012 at 8:17 am

      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)

      Reply
  12. Laura

    October 11, 2012 at 1:34 pm

    5 stars
    Omg, that looks delicious 🙂

    Reply
  13. sandy corman

    October 10, 2012 at 3:39 pm

    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.

    Reply
    • Beth

      October 11, 2012 at 10:23 am

      You also used to make the best waffles - you're the reason I love to make breakfast every weekend!

      Reply
  14. Carol Sacks

    October 10, 2012 at 1:56 pm

    Looks marvelous! May have to try this soon -- we'll see blueberries here for another week or two.

    Reply
    • Beth

      October 11, 2012 at 6:39 am

      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!)

      Reply

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Hi, I'm Beth!

I'm a cookbook author, cooking teacher and preserved lemon lover. My family is a mix of Jewish, Hawaiian and Korean heritage. My virtual multicultural kitchen is always open. Let's cook together! 

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