Blueberry Maple Tea Cake Recipe – Learn under Expert Guide

Blueberry Maple Tea Cake Recipe – Learn under Expert Guide :- It has been said that the term “cellar door” is the most beautiful-sounding phrase in the entire English language. Have you ever heard this? A petition to have “jammy pockets” take its place is something I would want to submit. The phrase “this maple-scented blueberry tea cake is full of jammy pockets” is an example of the phrase “jammy pockets.” If you have jammy pockets, the world will be a better place.

Blueberry Maple Tea Cake Recipe – Learn under Expert Guide

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In addition to being created entirely with whole grain flours, this delectable mini cake features a delicate texture that is infused with maple and pockets that are a deep purple colour. Cook This Now is an audaciously titled book that lives up to its name, and the dish in question is one of the recipes that Melissa Clark can be found in. It was over the winter that I was able to acquire the book, and although I had the intention of preparing the maple tea cake as soon as I discovered it, I was forced to wait until the blueberries arrived this month. Without a doubt, the wait was well worth it.

INGREDIENTS

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Cake

• ¾ cup plus 2 tablespoons whole wheat pastry flour or whole wheat flour
• ¾ cup whole wheat flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon kosher salt
• ⅛ teaspoon ground cinnamon
• ⅔ cup real maple syrup
• 1 large egg, lightly beaten
• ½ cup milk
• 6 tablespoons (¾ stick) unsalted butter, melted
• 1 cup fresh blueberries

Maple Glaze

• 3 tablespoons unsalted butter
• 3 tablespoons real maple syrup
• Pinch sea salt
• ¼ cup powdered sugar

INSTRUCTIONS

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Put the oven on to a temperature of 400 degrees Fahrenheit. Grease a square pan measuring 8 inches in diameter. A large basin should be used to combine the flours, baking powder, baking soda, salt, and cinnamon by whisking them together.

In a bowl of medium size, combine the maple syrup, egg, milk, and melted butter by whisking them together. Pour the liquid mixture into the dry mixture, and stir until the two are completely incorporated. Blueberries should be folded in carefully. The batter should be poured into the pan that has been prepared, and the cake should be baked for approximately 23 to 26 minutes, or until it has a golden brown colour and a toothpick that has been inserted into the centre comes out clean.

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Preparing the glaze can be done while the cake is cooling. The butter should be melted away in a small pot set over medium heat. The powdered sugar should be stirred in after the maple syrup and salt have been added. Continue to whisk the mixture while it is cooking until the sugar has completely dissolved. Do not give in to the temptation to taste it; it is really hot! To ensure that the glaze is distributed evenly on the cake, pour the heated glaze over the cake and use a pastry brush.

After allowing the cake to totally cool, slice it and serve it. At room temperature, this cake should be able to be stored for up to forty-eight hours. If you are not going to be able to consume it any time soon, put it in the refrigerator. When I left those jammy pockets in a warm kitchen for a few days, I discovered the hard way that they did not taste as good as they normally would.