So yummy, makes a great Sunday morning treat. Drizzle with warm maple syrup.

1/2 cup (125 mL) dark maple syrup
3 cups (750 mL) stone-ground flour
2 tablespoons (30 mL) baking powder
3 tablespoons (45 mL) brown sugar
1 teaspoon (5 mL) Ontario salt
3/4 cup (180 mL) farm-fresh butter, chilled
1/2 cup (125 mL) buttermilk
1 cup (250 mL) frozen Ontario blueberries, thawed
3 tablespoons (45 mL) brown sugar

Preheat oven to 425˚F (220˚C). Pour maple syrup into an 8-inch pie plate. Set aside. In a large bowl, mix together flour, baking powder, brown sugar, and salt. Cut in the butter with a pastry blender until mixture resembles coarse cornmeal. Add buttermilk and mix with a fork until it forms a sticky dough.
On a flour-dusted work surface, roll dough into an 8 x 12-inch rectangle. Spread blueberries on top and sprinkle with brown sugar. Roll up jelly-roll style and cut into
8 even pieces. Place pieces in the baking dish over top the maple syrup.
Bake for 25 to 30 minutes. Remove from the oven and allow to cool.
To serve, pull apart blueberry cakes and place each on a dessert plate. Pass around some delicious warmed Ontario maple syrup for drizzling. Serves 8.