Blueberry Maple Bundt Cake

Taking the classic "pan" out of blueberry pancakes and evolving this beloved breakfast treat. Say hello to the delectable synergy of blueberries and maple syrup - in a bundt!

Ingredients:

Cake:

2 C AP flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon salt

3/4 C unsalted butter, room temperature

2/3 cup maple sugar

2 large eggs, room temperature

1/2 cup dark maple syrup

1/2 cup Cabot Trail maple cream

1/2 cup sour cream, room temperature

1 teaspoon vanilla extract

1 1/2cup blueberries and blackberries

Glaze:

2C powdered sugar

50g thawed blueberries

50ml Cabot Trail maple cream

Directions:

1. Pull out the butter, eggs, maple syrup, and sour cream to bring to room temperature before proceeding.

2. Preheat oven to 350°F.

3. Butter and flour your bundt pan.

4. Whisk the flour, baking powder, baking soda, and salt in a medium size bowl.

5. Whisk together the Cabot Trail maple cream, sour cream, and vanilla extract until smooth.

6. Beat butter and maple sugar together until light and fluffy.

7. Add one egg at a time, beat for one- two-minutes and scrape down the sides of the bowl between the addition of each egg.

8. Stir in the maple syrup.

9. Add half the dry ingredients and mix.

10. Stir in the Cabot Trail maple cream mixture.

11. Add the second half of the dry ingredients and mix until just combined.

12. Fold in the the berries

13. Pour into the prepared bundt pan.

14. Bake for approximately 50 to 60 minutes- until a cake tester comes out clean.

15. Let the cake cool in the pan for 10 minutes before turning it out onto a serving plate.

16. Let the maple bundt cool completely.

17. Make the glaze by blitzing the thawed blueberries, and mixing the powdered sugar with 30ml of Cabot Trail maple cream.

18. The glaze should be thick, but pourable. Adjust consistency with reserved Cabot Trail, if necessary.

19. Pour glaze onto fully cooled maple bundt.

20. Slice and enjoy liberally!