I originally found this recipe in a Vermont Maple Cookbook, but have modified it slightly over time to make it my Maple Blueberry Coffee Cake. This is a very easy coffee cake that goes nicely for a potluck. I have also found that it taste better the second day after the berries and maple have blended. I base the recipe on blueberries, but blackberries or raspberries or a mix would work well also. I call it 2 cups of berries in the recipe, in reality I always add more – especially when they’re fresh!
- 2 cups flour
- 2 teaspoons baking powder
- 1 cup Hi Vue maple syrup
- 4 eggs
- 1/4 cup Hi Vue Maple Sugar
- 1 cup butter (softened)
Preheat oven to 325*. Grease and flour (or use baking spray) bundt pan. Add all ingredients and mix on high for 3 minutes or until smooth. Add berries and gently stir. Bake 35-40 minutes or until cake springs back when touched. Cool 10 minutes before removing from pan. I’ve used Hi Vue Maple Cream for a quick easy glaze or leave plain.
Serve warm with ice cream.
Baking prep for Maple Blueberry Coffee Cake
