Blueberry and maple syrup bake

Blueberry and maple syrup bake


With a cake this simple, success depends on the quality of your ingredients. Just like balsamic vinegar, maple syrup is graded – and, as with the premium grades of balsamic, you get what you pay for.


Quantity Ingredient
1 quantity Pâte sucrée
200g blueberry jam
225g butter, softened, plus extra for greasing
200g light muscovado sugar
275g self-raising flour, plus extra for dusting
2 teaspoons baking powder
1 teaspoon ground cinnamon
4 large eggs
200ml maple syrup
150g blueberries
3 tablespoons demerara sugar


  1. Preheat the oven to 180°C and grease and line the base of a 30cm x 23cm, straight-sided frame or traybake tin.
  2. Roll out the pâte sûcrée on a lightly floured surface to 5mm thick and 1cm larger than the frame or tin. Place on a silicone-lined tray then cover with another sheet of silicone paper and a tray the same size. Place in the oven for 15 minutes until golden and cooked through. Trim to the same size as the frame or tin then place inside. Cover with the blueberry jam then set aside.
  3. Place the butter, sugar, flour, baking powder, cinnamon, eggs and 100ml of the maple syrup in a food mixer or large bowl and beat for a couple of minutes until a smooth batter is formed. Pour into the prepared tin and smooth out to the edges. Scatter the blueberries over the batter, then finish by sprinkling over the demerera sugar.
  4. Bake in the oven for 35–40 minutes, until golden brown and risen. A skewer inserted into the centre of the cake should come out clean – if it doesn’t, return the cake to the oven for a further 5 minutes and repeat.
  5. Pour the remaining maple syrup over the top, before leaving the cake to cool in the tin. Cut into rectangles to serve.
James Martin
Saturday Kitchen
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