Maple Blueberry Tea Cake with Maple Glaze

According to the cookbook it comes from, I shouldn't be cooking this right now, I should be waiting for July. Instead, I decided to take advantage of some of the blueberries sitting in my freezer. The recipe notes suggest trying it with corn flour instead of whole wheat and I think next time I might just have to. This is a great coffee cake that uses maple syrup instead of sugar to sweeten it. The end result has just a hint of maple flavour. I passed on the maple glaze so that I'd feel less bad about eating it for breakfast, but am sure it'd only make the dish better.

One year ago: Texas Red Chili
Two years ago: Walnut Pesto

Maple Blueberry Tea Cake with Maple Glaze (from Cook This Now)

Ingredients
3/4 cup plus 2 tbsp all-purpose flour
3/4 cup plus 2 tbsp whole wheat flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp kosher salt
2/3 cup maple syrup
1 large egg, lightly beaten
1/2 cup milk
6 tbsp unsalted butter, melted
1 cup fresh blueberries
glaze
3 tbsp maple syrup
3 tbsp unsalted butter
pinch kosher salt
1/4 cup confectioner's sugar

1. Preheat oven to 400F. Grease 8" loaf pan.
2. In large bowl, combine flours, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together syrup, egg, milk, and melted butter.
4. Pour syrup mixture into flour mixture and fold together until just combined.
5. Fold in blueberries.
6. Pour into prepared pan and bake until golden brown, 50 - 60 minutes.
7. For glaze, in small saucepan over medium heat, stir together syrup, butter, and salt until combined. Stir in sugar and cook until dissolved. Pour over cake.