Blueberry-Maple Coffee Cake

Made with: ☑ Love   ☐ Bacon

Blueberries Galore!

Wild blueberries from Beth’s Farm Stand in Warren, ME.

The end of Maine’s summer is imminent, and with it comes the blueberry harvest. These little morsels of sweet tartness will be gone before you know it, but I always try to use them in at least a few August dishes. Here’s my variation of a lovely blueberry cake found on Simply Recipes, incorporating wild Maine low bush blueberries with another Maine favorite, maple sugar. The result is a light pastry which really brings out some of the best of what Maine produces.

Blueberry-Maple Coffee Cake
Serves 8
A moist, spongy cake topped with juicy, wild Maine blueberries, made with love (but no bacon).
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Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 45 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 45 min
281 calories
38 g
77 g
13 g
4 g
8 g
103 g
124 g
22 g
0 g
4 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 281
Calories from Fat 116
% Daily Value *
Total Fat 13g
Saturated Fat 8g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 77mg
Sodium 124mg
Total Carbohydrates 38g
Dietary Fiber 1g
Sugars 22g
Protein 4g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 cup all-purpose flour plus 1 tsp. all-purpose flour, divided
  2. 1 tsp. baking powder
  3. ½ cup (1 stick) salted butter, softened (or 1 stick unsalted butter and a pinch of salt)
  4. ½ tsp. vanilla
  5. 1 cup maple sugar plus 1 tsp. maple sugar, divided
  6. 2 eggs
  7. 1 pint wild Maine blueberries, picked over
  8. ½ tsp. lemon zest
  9. 1 tsp. lemon juice
  1. Streusel or powdered sugar for topping
  1. Preheat oven to 350°F.
  2. Line your baking pan with parchment paper, or coat the bottom and sides with cooking spray for baking (spray includes flour) or with a thin layer of butter and a dusting of flour.
  3. Combine 1 cup flour, 1 tsp. baking powder, salt (if using unsalted butter); set aside. In an electric mixer or food processor, whip butter for 30 seconds or until it starts to get fluffy, then beat in 1 cup maple sugar and continue to mix until well combined and creamy, about 2-3 minutes. Scrape sides of bowl as needed.
  4. Add eggs, vanilla, and lemon rind, mix until just combined. Slowly add dry ingredient mixture. When batter is smooth, pour into cake pan.
  5. Place picked over blueberries in a separate bowl. Add lemon juice, 1 tsp. flour, and 1 tsp. maple sugar. Stir carefully until blueberries are coated. Distribute blueberry mixture evenly over the surface of the cake batter. Top with streusel if desired.
  6. Bake 55 minutes to 1 hour. Test with toothpick or knife in the center of the cake. If it comes out clear of batter (may have some blueberry juice on it), cake is done. Remove from oven, allow to rest in pan about 5-10 minutes, then transfer to wire rack to cool.
  7. When completely cool, if you didn't use streusel and want a bit more sweetness, dust with powdered sugar.
Baking tips
  1. This cake stands up well on its own, but if you like it extra sweet, top with some streusel (before baking) or powdered sugar (after cooling). I make it plain, to showcase the blueberries.
  2. If you don't have maple sugar on hand, this makes a delicious cake without; just substitute 1 cup white or ¾ cup raw sugar.
Adapted from Elise Bauer's Blueberry Cake
Made With Love [And Bacon]
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