Maple Blueberry Tea Cake with Maple Glaze
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Makes 1 8-inch loaf cake (see above)

If you are going to double the cake but plan on serving one of them.  Only make the glaze as written.  Cakes freeze best without the glaze.

For the cake
¾ cup plus 2 tbsp. all-purpose flour
¾ cup plus 2 tbsp. whole wheat flour
1½ tsp. baking powder
¼ tsp. baking soda
¼ tsp. kosher salt
2/3 cup pure maple syrup
1 large egg, lightly beaten
½ cup milk
6 tbsp. (¾ stick) unsalted butter, softened
1 cup fresh blueberries (I used frozen unthawed berries)

For the maple glaze
3 tbsp. maple syrup
3 tbsp. unsalted butter
Pinch kosher salt
¼ cup confectioners’ sugar

Preheat the oven to 400ºF.  Lightly grease an 8-inch loaf pan.

In a large bowl, combine the flours, baking powder, baking soda, and salt.

In a separate bowl, whisk together the maple syrup, egg, milk, and melted butter.  Pour the maple syrup mixture into the flour mixture and fold together until just combined.  Gently fold in the blueberries.  Pour the batter into the prepared pan.  Bake until golden brown and a tester inserted into the middle comes out clean, 50 to 60 minutes.

Transfer the cake to a wire rack set over a rimmed baking sheet; cool completely.  Once cool, run the tip of a knife or an offset spatula around the edges of the pan to loosen the cake.  Place a plate over the pan.  Flip the cake onto the plate.  Tap the sides and top of the pan to help release the cake (the berries might have gotten stuck and this helps unstick them.  Remove the pan.  Turn the cake right-side up and put on a rack-lined baking sheet.

In a small saucepan over medium heat, make the glaze:  Stir together the maple syrup, butter, and salt until combined.  Stir in the sugar and cook until completely dissolved.  Pour the warm glaze over the cake, allowing the excess glaze to drip onto the baking sheet.  Slice and serve.