And the heavens rejoiced

While doing the Whole30 thing, I felt like a part of me died. I'm talking about the part that could spend hours looking through cookbooks, marking recipes I want to try, and then resolving to cook or bake my way through each day of my life, because there are so many recipes. Over the last month, though, I tried to shut that part of my brain off, or refocus it on all the wondrous things I could do with nuts, vegetables and meat. But there was a certain sadness I got each time I opened the pantry and glanced down at my baking drawer.

Now that I'm done with all that restriction, I feel like I can do anything. I'm trying to hold myself back a bit, but the other day I was mad with newfound freedom and thus decided to make a tea cake. Because something was missing with my afternoon tea, after all.

Maple and blueberries seemed wholesome enough (I know, it's still sugar), as did whole wheat flour (yes, it's still flour). It's a Melissa Clark recipe, and I can count on her to develop recipes to my level of sweetness (i.e., not too sweet). It's not mind-blowing, as I've made many loaves over the years that look a bit like this one. But for now, one slice of this for the day and I am happy with my lot in life.


Maple Blueberry Tea Cake
Makes one loaf

3/4 c. plus 2 T. all-purpose flour
3/4 c. plus 2 T. whole wheat flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. kosher salt
2/3 c. maple syrup (grade B, if you have it)
1 egg, lightly beaten
6 T. butter, melted
1/2 c. milk
1 c. fresh or frozen blueberries (see note if using frozen)

Glaze:
2 T. maple syrup
2 T. butter
3 T. powdered sugar

Preheat the oven to 400 degrees and lightly grease an 8- or 9-inch loaf pan.

In a large bowl, mix the flours, baking powder, baking soda and salt. In a second bowl, combine the wet ingredients. Stir the wet into the dry until just combined. Gently fold in the blueberries.

Pour into prepared pan and bake 40-50 minutes, until a toothpick comes out clean.

Cool completely in the pan. Loosen the sides and invert it from the pan to a plate, then back onto a rack on top of a parchment-lined pan.

Make the glaze by melting the butter with the maple syrup in a small saucepan over medium heat. Add the powdered sugar, then drizzle over the cooled cake.

Note: if using frozen blueberries, do not thaw. Reserve a spoonful of the flour mixture and combine it with the frozen berries in a small bowl before folding in.