WHAT YOU NEED

3 cups all-purpose flour

3 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 ½ cup (12 tablespoons butter softened (not unsalted)

1 2/3 cup maple sugar granules

4 large eggs

2 teaspoons vanilla extract

8 ounces sour cream

2 cups fresh, clean blueberries

¼ cup maple sugar (for the swirl)

½ teaspoon ground cinnamon (for the swirl)

¼ cup chopped pecans (for the swirl)

HOW TO DO IT

Preheat the oven to 350⁰ F. (175⁰C) Grease and flour a bundt pan.

Cream together maple sugar and butter until light and fluffy. One at a time beat in the eggs, then stir in the sour cream and vanilla. On a piece of waxed paper, or in another bowl, combine the baking powder, baking soda and salt. Slowly add to the batter and then add the blueberries.

Pour half the batter into the bundt pan. Sprinkle with the swirl ingredients that have been mixed together. Add the remaining batter. Swirl a thin knife gently here and there through the cake.

Bake for about 60 minutes until a knife or toothpick inserted into the cake comes out clean. Cool briefly, then remove from the pan and cool on a cake rack.

We like to spoon a little blueberry, peach and maple syrup mixture over each slice!