Maine Blueberry Gateau Recipes

MAINE BLUEBERRY GATEAU

Maine Blueberry Gateau image

Great way to use fresh picked blueberries, or frozen wild ones. Tip: Lowbush blueberries, which are wild, hold their shape well when cooking. From "The Berry Bible" by Janie Hibler.

Provided by BecR2400

Categories Dessert

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup flour
1 teaspoon flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 ounces unsalted butter, softened (1 stick)
1 cup sugar
1/4 teaspoon vanilla
2 large eggs
1 pint blueberries, rinsed and drained (may substitute 2 cups frozen wild blueberries)
1 teaspoon lemon juice
confectioners' sugar, for garnish

Steps:

Preheat the oven to 350°.
Lightly grease a 9-inch springform pan and dust with flour. (You can also make this cake in a 9-inch cake pan that has been greased and dusted with flour, and lined on the bottom with parchment paper.).
In a bowl, combine 1 cup of the flour with 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 berry mixture over batter.
Bake for 1 hour at 350° 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 knife around the edges of the cake and invert it onto a cake rack. Transfer the cake to a platter, berry side up.) Dust with confectioner's sugar before serving.

Nutrition Facts : Calories 395, Fat 17.3, SaturatedFat 10.3, Cholesterol 102.6, Sodium 232.9, Carbohydrate 57.1, Fiber 1.8, Sugar 38.4, Protein 4.8

MAINE BLUEBERRY CAKE

Maine Blueberry Cake image

This recipe takes the cake!! I love it for breakfast, lunch and dinner. Best with fresh blueberries, but frozen will do too. Always coat the blueberries in flour before adding them to the mixture. I don't know why, but my mother taught me that.

Provided by Aimchick

Categories Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

cooking spray
2 tablespoons granulated sugar
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups granulated sugar
1/4 cup softened butter
1 tablespoon lemon zest
4 large eggs
1/2 teaspoon vanilla extract
1 (16 ounce) container sour cream
2 cups fresh blueberries
1 cup powdered sugar
3 tablespoons fresh lemon juice

Steps:

Cake.
Preheat over to 350°.
Coat a Bundt pan with cooking spray.
Dust the Pan with 2 Tbsp of granulated sugar.
Combine flour, baking powder, baking Soda and salt; set aside.
In a large bowl, beat together sugar, butter and lemon zest until fully incorporated.
Add eggs, one at a time and beat into mixture after each egg.
-Add vanilla and sour cream and stir.
Add dry ingredients and mix until fully combined.
Fold in blueberries.
Spoon batter into bundt pan and bake at 350° for 1 hour.
Cool in pan 15 minutes before removing and then remove cake from pan and cool completely.
Glaze: In a small bowl, mix powdered sugar and lemon juice.
Drizzle over cooled cake.

Nutrition Facts : Calories 433.1, Fat 14.2, SaturatedFat 8.2, Cholesterol 98.2, Sodium 219, Carbohydrate 71, Fiber 1.5, Sugar 43.9, Protein 6.8

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