Wild Rice Bundt Cake

• 1/ 2 cup Softened butter
• 2/ 3 cup Granulated sugar
• 1 cup Pure maple syrup
• 2 Gently blended eggs
• 2 1/ 4 cup All-purpose Flour
• 3 teaspoons Baking powder
• 1 teaspoon Salt
• 1/ 2 cup Buttermilk
• 3/ 4 cup Well cooked and drained Wild Rice
• 1 cup Fresh or Frozen wild blueberries
• 3/ 4 cup Powdered Sugar
• 4 1/ 2 tablespoons Pure maple syrup
• 2 teaspoon Maple sugar
• 1 cup Whipping cream
• 1/ 4 cup Pure maple syrup

Preheat oven to 350 degrees

Grease and flour inside of Bundt pan or spray with a non stick cooking spray with flour.

Cream butter and white granulated sugar until fluffy with an electric mixer.

Add the eggs, then the maple syrup.

In a separate bowl, combine the dry ingredients.  Add the dry mixture to the batter, alternating with the buttermilk.

Mix well.  Stir in the cooked wild rice.  Gently blend in the wild blueberries.  Pour into prepared pan.

Bake at 350 degrees for 50-60 minutes or until tester/toothpick comes out clean.  Let sit in the Bundt pan for 10 minutes.  Tip out and cool Bundt on rack.

Glaze:

Mix powdered sugar and maple syrup with an electric mixer until smooth.  Adjust amount of syrup to reach glazing consistency.  Drizzle over cake, sprinkle top with maple sugar while glaze is still wet.

Maple whipped cream:

Whip cream to soft peaks.  Gently whip in the maple syrup to desired consistency.
Serve plain or with Maple whipped cream.