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+ servings

Blueberry Maple Cake

This Blueberry Maple Cake is tender and moist, with loads of tart blueberries peeking out from the buttery yellow cake. By glazing the cake with grade B maple syrup after it comes out of the oven it not only infuses it with plenty of nutty maple flavor, it also helps keep the cake from drying out.

Course Brunch, Dessert
Cuisine American
Level Intermediate
Main Ingredient Flour, Fruit
Diet Pescatarian, Vegetarian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 8 loaf
Calories 298 kcal


  • 195 grams all-purpose flour (~1 1/2 cups)
  • 7.5 grams baking powder (~1 1/2 teaspoon)
  • 1.5 grams baking soda (~1/4 teaspoon)
  • 1.5 grams salt (~1/4 teaspoon)
  • 1/2 cup plain yogurt
  • 2 large eggs (at room temperature)
  • 1 teaspoon vanilla extract
  • 113 grams cultured unsalted butter (8 tablespoons, at room temperature)
  • 60 grams granulated sugar
  • 150 grams fresh blueberries (~1 cup)
  • 1 tablespoon all-purpose flour
  • 1/3 cup grade B maple syrup


  1. Line an 8-inch by 4 1/4-inch loaf pan with parchment paper. Move the oven rack to the middle position and preheat it to 350 degrees F.
  2. Weight the flour, baking powder, baking soda and salt into a bowl and whisk together to combine.
  3. Whisk together the yogurt, eggs and vanilla extract until smooth and runny.
  4. In the bowl of an electric mixer add the room temperature unsalted butter and sugar and beat until light in color and fluffy (about 5 minutes).
  5. Add the 1/3 of the flour mixture and mix until just combined. Add 1/2 of the yogurt mixture and mix until just combined. Add another 1/3 of the flour mixture and mix until just combined. Add the rest of the yogurt mixture and mix until just combined. Add the remaining flour and mix until just combined.
  6. Toss the blueberries with a tablespoon of flour, which will help them incorporate with the batter better.
  7. Add the blueberries to the batter and fold them in with a spatula by hand.
  8. Scoop the batter into the prepared loaf pan and flatten off the top, making sure the batter goes all the way to the corners.
  9. Bake the blueberry cake until a toothpick inserted into the center comes out clean (about 50-55 minutes).
  10. Remove the cake from the oven and let it cool for 10 minutes.
  11. Spoon the maple syrup evenly over the cake, waiting till each pour gets absorbed into the cake before pouring on more.
  12. Let the cake cool in the pan and then cover the pan with foil and let the cake rest overnight for the syrup to seep evenly into the cake.
Nutrition Facts
Blueberry Maple Cake
Amount Per Serving
Calories 298 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g40%
Cholesterol 78mg26%
Sodium 153mg6%
Potassium 206mg6%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 18g20%
Protein 4g8%
Vitamin A 445IU9%
Vitamin C 1.8mg2%
Calcium 88mg9%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.