Wild Blueberry Flapjack Cake Recipe

Prep

Position rack in center of oven and preheat to 350°F (175°C). Grease two 8-inch round cake pans with 1/2 tablespoon butter each and line bottoms with parchment; grease parchment and lightly dust with flour, tapping out excess.

Dry ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, 2 tsp baking powder and 1 tsp kosher salt until evenly combined.

Wet ingredients

In a large bowl, whisk melted butter and 3 tbsp granulated sugar until combined. Add 3 large eggs, one at a time, whisking until smooth after each. Whisk in 1 cup buttermilk and 2 tsp vanilla extract until fully incorporated.

Combine batter

Pour the dry ingredients into the wet and fold with a rubber spatula just until no large streaks of flour remain. Do not overmix; batter will be thick.

Fold in blueberries

Gently fold in 2 cups wild blueberries until distributed evenly. If using frozen blueberries, fold them in straight from frozen to minimize color bleed.

Bake

Divide batter evenly between prepared pans (about 1 1/2 to 1 3/4 cups batter per pan). Smooth tops. Drizzle 2 to 3 tablespoons of the maple swirl (see Maple Swirl directions) over each cake in a loose spiral if desired, then place pans in the oven and bake until a toothpick inserted into center comes out with a few moist crumbs, about 25–30 minutes. Rotate pans halfway through for even browning.

Cool

Allow cakes to cool in pans on a wire rack for 10 minutes. Run a knife around edges, invert cakes onto racks, remove parchment, then flip right side up to cool completely before assembling (about 1 hour).

While cakes bake, make the maple swirl: in a small saucepan, whisk together 1 cup maple syrup and 1 tsp cornstarch until smooth. Place over medium heat and bring to a gentle simmer, whisking constantly. Simmer 1–2 minutes until slightly thickened. Remove from heat and let cool to warm (it will thicken a little more as it cools). Reserve about 2–3 tablespoons to brush between layers if desired and the rest to drizzle on top.

Make the blueberry drizzle while cakes cool: combine 1 cup wild blueberries, 2 tbsp granulated sugar, 1 tbsp lemon juice and 2 tbsp water in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, and cook until berries burst and sauce slightly thickens, about 6–8 minutes. Use a spoon or potato masher to break up berries to desired texture. If you want a smoother drizzle, press the mixture through a fine-mesh sieve into a bowl, discarding solids. Let cool to room temperature; the sauce will thicken further as it cools.

Chill a mixing bowl and beaters in the freezer for 10 minutes if time allows. Pour 1 cup heavy whipping cream into the chilled bowl, add 2 tbsp powdered sugar and 1 tsp maple extract (optional). Whip on medium-high speed until soft peaks form, about 2–3 minutes. Do not overbeat. Refrigerate until ready to assemble.

If cake layers domed, level tops with a serrated knife so they sit flat. Place one cake layer on a serving plate or cake stand, right side up. Spread a thin layer (about 3–4 tbsp) of whipped cream over the top, then drizzle 1–2 tbsp of the cooled maple swirl evenly over the cream (the swirl will marble into the cream). Spoon 2–3 tbsp blueberry drizzle over the layer, leaving a small border to avoid overflow.

Top with second cake layer. Lightly press to adhere. Spread remaining whipped cream over the top of the cake and smooth sides (or leave rustic). Drizzle remaining maple swirl over the top in a spiral, then spoon or pipe blueberry drizzle into the center and allow some to run toward the edges for an attractive finish. Sprinkle optional coarse sugar at the edge for a slight crunch if desired.

Chill cake for 20–30 minutes to set the whipped cream and allow flavors to meld. Slice with a sharp knife dipped briefly in hot water and wiped dry between cuts for clean slices.