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Maine Blueberry Gateau




Source of Recipe


the web


Recipe Introduction


Makes 6 servings


List of Ingredients




1 cup plus 1 teaspoon flour, divided use

1 teaspoon baking powder

½ teaspoon kosher salt

4 ounces (1 stick) unsalted butter, softened

1 cup sugar

¾ teaspoon vanilla

2 large eggs

1 pint (2 cups) blueberries, rinsed and drained (may substitute fro zen wild blueberries)

1 teaspoon lemon juice

Confectioners' sugar, for garnish



Recipe



Preliminaries: Heat the oven to 350 degrees. Lightly grease a 9-inch springform pan and 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.)

Combine dry ingredients: In a small bowl, combine 1 cup of the flour with the baking powder and salt, and set aside.

Make the batter: 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.

Prepare, add the topping: In a medium bowl, combine the blueber ries with the remaining teaspoon of flour and the lemon juice. Spoon the berry mixture over the batter.

Bake the gateau: Bake for 1 hour at 350 degrees, or until a cake tester or toothpick inserted in the center comes out clean. Re move from the oven and let the cake cool in the pan for 10 min-

utes. 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 re move the springform. (If using a cake pan, slide a thin knife around the edges of the cake and invert it onto a cake rack. Trans fer the cake to a platter, berry side up.)

Presentation: Dust the cake with confectioners' sugar before serv ing.