Blueberry Maple Teacake

Blueberries and maple syrup make a good pairing in this refreshing mid-day dessert. Perfect with a cup of tea on a rainy Sunday.

Teacake:
½ cup pure maple syrup
¼ cup butter, softened
1 egg
½ cup milk
2 cups all-purpose flour, unbleached
2 tsp. baking powder
½ tsp. sea salt
2 cups blueberries

Topping:
¼ cup pure maple syrup
¼ cup sugar
⅓ cup all-purpose flour, unbleached
½ tsp. ground cinnamon
¼ cup butter

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5). Grease a 9" pan.

For the Teacake:
Mix the maple syrup, butter, egg, milk, flour, baking powder, salt and blueberries in a medium-sized bowl.
Spread into the prepared pan.

For the Topping:
Mix the sugar, maple syrup, flour, cinnamon, and unsalted butter. Work mixture into crumb-like balls and place on top of cake mixture.

Bake in a preheated oven for 40-45 minutes.

Cook's Notes: This recipe can easily be doubled for a 9x13" pan.