Maine Blueberry Gateau
You may use frozen wild blueberries or fresh blueberries, or a combination of blueberries and raspberries.
- 1 cup plus 1 teaspoon flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 4 ounces (1 sticunsalted butter softened
- 1 cup sugar
- 1/4 teaspoon vanilla
- 2 large eggs
- 1 pint 2 cupblueberries, rinsed and drained (may substitute frozen wild blueberries
- 1 teaspoon lemon juice
- Confectioners’ sugar for garnish
- Preheat the oven to 350 degrees.
- Lightly grease a 9-inch springform pan (I used a 10-inch as I wanted a thinner cakand dust with flour. (You can also make this cake in a 9-inch-round cake pan that has been greased and dusted with flour, and lined on the bottom with parchment paper.)
- In a small bowl, combine 1 cup of the flour with the baking powder and salt, and set aside.
- Using an electric mixer on medium-high to high speed, cream the butter, sugar and vanilla until light and fluffy, about 3 minutes. Add the eggs one at a time and continue beating until well blended. Reduce the speed to low and gradually add the flour mixture. Beat until smooth. Pour the batter into the prepared pan.
- In a medium bowl, combine the blueberries with the remaining teaspoon of flour and the lemon juice. Spoon the berry mixture over the batter.
- Bake for 1 hour at 350 degrees, or until a cake tester or toothpick inserted in the center comes out clean. Remove from the oven and let the cake cool in the pan for 10 minutes. If using a springform pan, slide a thin knife around the edges of the cake to release it from the pan before you release and remove the springform. (If using a cake pan, slide a thin knife around the edges of the cake and invert it onto a cake rack. Transfer the cake to a platter, berry side up.)
- Dust the cake with confectioners’ sugar before serving.
Makes 6 servings.