Blueberry Maple Syrup Cake Recipe

Blueberry Maple Syrup Cake

I was born and raised on a farm. When my father became a proud owner of his farm, for the first two years, we had cows. He then decided that our farm would become a pig farm, but my neighbours still had cows. When I go back to my hometown I am proud to see that some of my early childhood friends are now owners of the family farm. They are so dedicated and even their own children are dreaming of buying the farm when they get older. On the farm we learned that working hard, being honest and believing in ourselves will help us shape our future. What I have taught my children is that everyday, look at yourself in the mirror, and be proud of what you see. I am also a big advocate of volunteering and giving back to the community.

Since my dad likes blueberries this week I baked this Blueberry Maple Syrup Cake thinking of him.


1 1/2 cups real maple syrup
3/4 cup water
1 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1 egg
1/3 cup milk
1 tbsp butter
125 ml blueberries
Whipped Cream (garnish)

1- Preheat oven to 350F. Butter an 8x8 pan.
2- In a small saucepan boil water with maple syrup. Set aside.
3- In a small bowl mix dry ingredients.
3- In a large bowl cream butter with sugar, with an electric mixer, for 1 minute. Add egg and mix for another 30 seconds. Add milk and dry ingredients. Mix for 2-3 minutes. 
4- Spread batter in the 8x8 pan. Top with blueberries. Gently pour the warm syrup over the batter. Bake at 350F for 30 minutes. Serve warm with whipped cream.