Yes I’m writing about blueberries in October but surely you froze some of those beautiful berries you stocked up on this summer, right?
When time permits, I love to bake something on Saturday morning and prepare pancakes on Sunday morning. It’s kind of a ritual around here. With soccer season in full swing, the best-laid plans are not always achievable. But this simple quick bread/cake recipe from Melissa Clark’s Cook This Now cookbook 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.
What attracted me to the recipe were the blueberries, its simplicity, and the use of maple syrup to sweeten it. (if you are following the October #Unprocessed Challenge at EatingRules.com, maple syrup is a great substitute for processed sugar in baking)
I made a few minor modifications – I used whole wheat flour instead of half white, half whole wheat. I also used a square cake pan instead of a small 8” loaf pan and I made a bit less glaze than the recipe called out. You can even leave the glaze off completely and it’s still a lovely snack or breakfast, especially as the blueberries ooze their baked berry goodness throughout the quick bread just as they do in griddled blueberry pancakes.
As Melissa does so well, she suggests recipe alternatives at the end including using a variety of other fruits – whatever you have around including raspberries, peaches, or nectarines. See what you can find at the store or in your freezer – any stone or berry fruit would be lovely. Maybe even some bananas sautéed in a bit of butter, cinnamon, and brown sugar and then added in might be terrific (warning – I just made that up as I wrote this – can’t say I’ve tried it successfully, YET)
What’s your family’s weekend breakfast ritual? Are you a pancake, waffle, French toast, eggs, or baked goods kind of family?
Melissa Clark’s Maple Blueberry Tea Cake or was that Pan-Cake?
Ingredients
- 1 1/2 cups plus 4 tablespoons whole wheat flour OR 3/4 cup plus 2 tablespoons all-purpose and 3/4 cup plus 2 tablespoons whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2/3 cup pure maple syrup preferably Grade B (but any will do)
- 1 large egg lightly beaten
- 1/2 cup milk I used 2% lactose free
- 6 tablespoons unsalted butter, melted 3/4 stick
- 1 cup fresh blueberries or frozen, do not thaw
For the maple glaze (optional)
- 2 tablespoons maple syrup Melissa calls for 3
- 2 tablespoons unsalted butter Melissa calls for 3
- pinch of kosher salt
- 1/8 cup confectioners' sugar Melissa calls for 1/4 cup
Instructions
- Preheat the oven to 400 degrees F. Lightly grease an 8-inch loaf pan or 8-inch square cake pan.
- In a large bowl, combine 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 melted butter.
- Pour the maple syrup mixture into the flour mixture and fold 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 - 50 to 60 minutes. (use convection at 375 degrees and it will cook a bit quicker)
- Let the cake cool on a wire rack. If you are going to glaze the cake, set the wire rack over a sheet pan. Once the cake is cool, 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. (I just put in on a serving platter)
- If using the glaze, add the maple syrup, butter, and salt to the small saucepan set over medium heat and stir until combined, then add the sugar and cook until it is dissovled. Pour the warm glaze over the cake, letting the excess glaze drip onto the baking sheet or serving platter. Slice and serve.
Nutrition
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
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!
6 tablespoons is 1/4 stick of butter? Really?
Thanks so much for pointing out the typo. I’ve corrected the amount to 3/4.
Looks delicious to me!
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).
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!
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?)
Of course we don’t need to reveal our secrets – especially when it tastes this good!
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!
Peaches would be perfect! Give it a try – it will make your new apartment smell just like home!
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!
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)
Omg, that looks delicious 🙂
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.
You also used to make the best waffles – you’re the reason I love to make breakfast every weekend!
Looks marvelous! May have to try this soon — we’ll see blueberries here for another week or two.
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!)