Blueberry Maple Tea Cake

Welcome to our culinary adventure featuring the exquisite Blueberry Maple Tea Cake! This delightful dessert seamlessly melds the luscious sweetness of blueberries with the deep, nuanced notes of pure maple syrup.

Our recipe promises a tender, moist cake perfect for any occasion, whether it’s a cozy tea-time gathering with friends or a celebratory family dinner. Beyond its irresistible taste, this cake also boasts the health benefits of antioxidant-packed blueberries and the natural sweetness of maple syrup.

Join us as we explore the straightforward yet utterly captivating recipe for Blueberry Maple Tea Cake, destined to become a beloved favorite in your baking repertoire.

Blueberry Maple Tea Cake is a delightful dessert that combines the sweetness of blueberries with the rich flavor of maple syrup. Here’s a basic recipe to get you started:


  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup milk
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries (if using frozen, do not thaw)

For the topping:

  • 2 tablespoons granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup chopped nuts (such as walnuts or pecans), optional
  • Prehend the oven to 175°C (350°F). Grease and flour or line with parchment paper a 9-inch round cake pan.
  • Whisk together the flour, baking powder, and salt in a medium basin. Aside; set aside.
  • Using a hand mixer or stand mixer, blend the softened butter and sugar in a large mixing basin until light and airy.
  • Individually whisk in the eggs until thoroughly combined. After that, combine the vanilla extract, milk, and maple syrup until homogeneous.
  • Mix in the dry ingredients gradually with the liquid ingredients until just combined. Take caution to avoid overmixing.
  • Utilizing a spatula, incorporate the blueberries in gently.
  • Evenly distribute the mixture into the cake tin that has been prepared.
  • Combine the granulated sugar and cinnamon for the garnish in a small basin. Evenly distribute this mixture throughout the cake ingredients. Sprinkle minced pecans, if desired, on top as well.
  • Bake for 35 to 40 minutes, or until a toothpick inserted into the center emerges clear and the upper surface becomes golden brown, in a preheated oven.
  • Ten minutes after removing the cake from the oven, allow it to settle in the pan. After that, place it on a wire tray to completely chill.
  • Slice and serve the Blueberry Maple Tea Cake once it has cooled. Complement with a mug of coffee or tea.
  • One may modify the recipe to suit personal preferences, for instance, by varying the amount of maple syrup used to achieve flavor or by substituting alternative varieties of almonds to enhance the crunchiness.


1. Can I incorporate frozen blueberries into this recipe? Absolutely! Frozen blueberries work wonderfully in this recipe. Simply add them directly to the batter without thawing, ensuring even distribution without excessive bleeding.

2. Is it possible to swap out maple syrup for another sweetener? While maple syrup imparts a distinct flavor, you can substitute it with equal parts honey or agave syrup if desired. Adjust sweetness to taste, keeping in mind this may alter the cake’s flavor profile slightly.

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