Maine Blueberry Gateau
Indulge in the rustic charm of a Maine Blueberry Gâteau, a delightful dessert that brings the taste of summer to your table. This moist and tender cake is infused with the vibrant flavors of fresh Maine blueberries, zesty lemon, and fragrant vanilla, making it a perfectly balanced treat. The simple yet classic batter comes together effortlessly, while the scattered blueberries create a stunning burst of color and flavor in every slice. Finished with a dusting of powdered sugar, this gâteau is as elegant as it is comforting. Whether served as a centerpiece for brunch or a show-stopping dessert, this easy-to-make blueberry cake is bound to impress. With minimal prep time and ingredients you likely have on hand, it’s the ultimate recipe for showcasing the season's best fruit!
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter
- 0.75 cups Granulated sugar
- 2 whole Eggs
- 1 teaspoon Pure vanilla extract
- 1 teaspoon Lemon zest
- 0.5 cups Whole milk
- 1.5 cups Fresh Maine blueberries
- 2 tablespoons Powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, cream the unsalted butter and granulated sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs, one at a time, to the butter mixture, beating well after each addition. Mix in the vanilla extract and lemon zest.
Reduce the mixer speed to low. Add the dry ingredients in three additions, alternating with the milk (beginning and ending with the dry ingredients). Mix until just combined, being careful not to over-mix.
Gently fold in 1 cup of the blueberries with a spatula, reserving the remaining 0.5 cup for the top of the batter.
Pour the batter into the prepared cake pan and smooth the top. Scatter the reserved 0.5 cup of blueberries evenly over the surface.
Bake in the preheated oven for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then run a knife around the edges and invert the cake onto a wire rack. Peel off the parchment paper and let it cool completely.
Dust the top of the cake with powdered sugar before serving. Slice and enjoy!
Nutrition Facts
Calories |
2171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 511 mg | 170% | |
| Sodium | 1691 mg | 74% | |
| Total Carbohydrate | 369.2 g | 134% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 193.0 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 265 mg | 20% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 738 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
