Maine Blueberry Gateau Recipes

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.

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.

Steps:

• In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. , Combine the flour, salt, baking powder, baking soda and nutmeg; gradually add to creamed mixture alternately with buttermilk, beating well after each addition. Gently fold in blueberries. , Transfer to a greased 9-in. square baking pan; sprinkle with remaining sugar. Bake at 350° for 40-45 minutes or until cake springs back when lightly touched. Cool on a wire rack.

Steps:

• Mix blueberries into the cottage cheese and drizzle the maple syrup on the top.
• Serve in an ice cream dish.
• Best when using small low bush berries that are slightly tart.

Steps:

• Combine blueberries, sugar, and salt in a saucepan over medium heat. Crush blueberries with a spoon and cook until juices come to a slow boil, about 5 minutes. Reduce heat and cook at a low simmer, continuing to crush the mixture for about 5 minutes as it cools. Remove from the heat.
• Whisk eggs together in a bowl for 1 to 2 minutes until smooth. Add to the blueberry juices and mix until fully blended.
• Pour the entire mixture into a blender and add milk. Process for as long as you like, until very smooth. Cover and place in the refrigerator, 8 hours to overnight.
• Transfer cold mixture into a large bowl. Add heavy cream; gently stir only enough to blend.
• Pour mixture into a large ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

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.