Blueberry Maple Cake
3/4 cup butter or margarine
1/2 cup white sugar
3 eggs, beaten
1/2 cup pure Maple Syrup
1 tsp rum flavouring
2-1/4 cups all-purpose flour
1 tblsp baking powder
1/2 cup milk
1-1/2 cups wild fresh or frozen blueberries
1 large jar of Wild Blueberry Jam
Cream butter with sugar, add eggs; beat until fluffy.
Add maple syrup and rum flavouring.
Sift flour and baking powder and add alternately with milk to creamed mixture. Fold in blueberries.
Pour batter into well-greased and floured 9″ round cake pan.
Bake at 350°F. (180°C) for 1 hour or until top is richly browned and a toothpick comes out dry.
Unmold, cool, and spread the top of cake with Wild Blueberry Jam. Yummy!