Ingredients
- 160 ml Quebec maple syrup (amber)
- 80 g unsalted butter, softened
- 1 large egg
- 180 g all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 80 ml buttermilk
- 150 g fresh or frozen blueberries
- Crumble: 60 g flour, 40 g cold butter, 2 tbsp maple sugar
Method
- Preheat oven to 335 °F (168 °C). Grease a 9-inch square pan.
- Cream butter; stream in maple syrup, then beat in egg. Combine flour, baking powder, salt.
- Fold dry into wet alternating with buttermilk. Gently fold in blueberries. Spread in pan.
- Make crumble: rub cold butter into flour and maple sugar until pea-sized. Scatter over batter.
- Bake 35–40 min until golden and a skewer comes out clean. Cool 10 min before serving.
Conversion and rationale
Original sweetener (classic version): 150 g granulated sugar (batter) + 50 g brown sugar (crumble)
Conversion used: 150 g sugar → 160 ml maple syrup; reduce buttermilk from 120 ml to 80 ml; crumble uses 2 tbsp maple sugar instead of brown sugar; oven −15 °F.
Why Quebec maple syrup: Maple and wild blueberry is a classic Québec pairing with deep cultural roots. Replacing refined sugars with maple products keeps the recipe in a single flavour family with added minerals.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →