Maple-Glazed Blueberry Tea Cake Recipe

Blueberry Tea Cake with Maple Syrup looks like a cake, but close your eyes and it tastes like a stack of warm blueberry pancakes drizzled with maple syrup.

Another favorite made with olive oil is my pear cake with olive oil.

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This blueberry breakfast cake began as an early post on my blog and was inspired by a Melissa Clark recipe from her book Cook This Now. When my kids were young I baked on Saturday mornings and made pancakes on Sundays. Over time I developed an olive oil version of the original recipe that I now prefer.

Why you’ll love this recipe

Here are the main reasons this blueberry tea cake is so popular:

• It tastes like a cross between blueberry pancakes dripping with maple syrup and a tender blueberry muffin, yet it’s as simple to make as a quick bread.
• Works with fresh or frozen berries — frozen are convenient in winter and tend to bleed less when added straight from the freezer.
• I replaced the original melted butter with olive oil for a lighter texture and lovely flavor, though butter also works well.
• The optional maple glaze elevates the pancake-like flavor, but the cake is delicious even without it.

Ingredients you’ll need

I like adding a bit of whole wheat flour for flavor and texture in this olive oil blueberry cake, but you can use just all-purpose flour if you prefer.

• Flours: A mix of all-purpose and whole wheat flour adds nuttiness and color, but all-purpose alone works fine.
• Maple syrup: Used as the primary sweetener to give the cake a pancake-like taste.
• Olive oil: I use everyday extra virgin olive oil for baking; avocado or another neutral oil would substitute nicely.
• Milk: I use lactose-free whole milk; non-dairy milks like almond, oat, or soy should work if you need it dairy-free.
• Blueberries: Fresh or frozen are both fine. If using frozen, add them to the batter frozen to minimize color bleeding.

Let’s make this blueberry cake step-by-step

You can mix this cake in one bowl, but using a second bowl to combine dry ingredients first makes the process neater. If you use one bowl, whisk the wet ingredients first, then add the dry and fold in the berries last.

1. Preheat the oven to 400°F and lightly grease an 8-inch square pan.

2. Whisk the dry ingredients—flours, baking powder, baking soda, and salt—in a large bowl.

3. In another bowl, whisk together the wet ingredients: maple syrup, egg, milk, and olive oil.

4. Pour the wet mixture into the dry ingredients and stir until almost combined. Add the blueberries and fold gently until just incorporated—do not overmix.

5. Transfer the batter to the prepared pan. An 8-inch square pan gives a nice shape, but a small loaf pan, round pan, or muffins will also work—adjust baking time accordingly.

6. Bake for about 30 minutes, until golden and the edges start to crisp. A toothpick inserted in the center should come out clean or with just a blueberry stain.

7. While the cake bakes, make the glaze if you’re using it. Melt the butter most of the way, stir in the maple syrup and powdered sugar, and heat briefly if needed so the glaze is smooth. I keep butter in the glaze because it enhances the pancake-like flavor.

8. While the cake is still warm, poke holes with a toothpick or skewer, set the cake on a serving platter or a parchment-lined tray, and pour the warm glaze over it. If glaze drips onto the parchment, you can pour that back over the cake once it’s on the platter.

9. Serve immediately or let cool completely, then cover and serve later.

Expert tips

1. If the blueberries are wet from thawing, toss them with a tablespoon of flour before folding into the batter to prevent sinking and bleeding.
2. Oven temperatures and pan color affect bake time—check the cake five minutes before the suggested time so it doesn’t overbake.
3. The cake is excellent without glaze; baked blueberries release juices that flavor the bread much like in pancake batter.
4. Add a teaspoon of orange or lemon zest to the batter for a bright citrus note that pairs beautifully with blueberries.

Recipe FAQs

Other olive oil baked goods on OMG! Yummy

Pear Cake with Olive Oil

Strawberry Shortcake Loaf

Honey Almond Cake

Cranberry Orange Shortbread Cookies

Orange Thyme Shortbread Cookies

P.S. If you try this recipe, please leave a star rating or a review in the comments. I appreciate your feedback!