Blueberrygateau Recipes

MELT IN YOUR MOUTH BLUEBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
• Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.
• Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.
• In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
• Bake for 50 minutes, or until cake tests done.

BLUEBERRY GATEAU

Steps:

• Preheat oven to 350 degrees.
• Lightly grease and flour a 9 inch spring form pan.
• In a medium bowl whisk together 1 cup flour with baking powder and salt, set aside.
• In a large bowl beat the butter and 1 cup sugar until light and fluffy (medium speed).
• Add vanilla and eggs, one at a time and beat until blended.
• Reduce mixer to low and slowly add flour mixture and beat until just incorporated.
• Pour batter into prepared pan and spread evenly.
• In a medium bowl toss the blueberries with the lemon juice and the remaining sugar and flour.
• Spoon blueberries evenly over the batter (do not press down).
• Bake on the middle rack of the preheated oven until a tester inseted in the center comes out clean, about 1 hour.
• Cool on a wire rack, use a knife to loosen cake from sides of pan if necessary.
• Transfer to cake plate.
• Serve warm or cold, if desired sprinkle with confectioners sugar.

BLUEBERRY TEA

Steps:

• Add liqueurs to a cup of your favorite tea, in either a snifter or teacup.
• Add lemon and honey to taste.

MAINE BLUEBERRY GATEAU

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.