Maine Blueberry Gateau

By Hklbrries

"Recipe comes from the Benjamin F Packard House, a bed-and-breakfast in Bath, ME.

Hibler says you may use frozen wild blueberries or fresh blueberries, or a combination of blueberries and raspberries."

Ingredients

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

Preparation

Step 1

Preheat the oven to 350 F.

Lightly grease a 9-inch springform pan and dust with flour. (You also can 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 kosher 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 F, 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, slice 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.