With the rack in the middle position, preheat the oven to 180 °C (350 °F).
Butter a 2 litres (8 cups) or 20-cm (8-inch) in diameter and 9-cm (3 1/2-inch) deep soufflé dish.
In the dish, combine the blueberries and maple syrup. Set aside.
In a bowl, combine the flour, baking powder, baking soda and salt. Set aside.
In another bowl, beat the butter, egg and sugar with an electric mixer until smooth.
Add the dry ingredients alternately with the buttermilk and vanilla.
Spread the batter over the blueberry filling. Bake for about 1 hour 10 or until a toothpick inserted in the centre of the cake comes out clean.
Let cool and serve.
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