Blueberry Corn Cakes With Maple Syrup

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2/3 cup all-purpose flour

2/3 cup fine stone-ground cornmeal

2 tablespoons sugar

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 cup buttermilk

1 large egg, separated

1 cup blueberries

2 tablespoons vegetable oil

Softened unsalted butter and warm pure maple syrup, for serving

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