We made this lovely gâteau a few days ago with some fresh blueberries now in season. Although the cake was delicious, I’m beginning to think that fresh blueberries are best eaten fresh. If we can’t tell the difference after cooking between fresh or frozen blueberries, we may as well use frozen for baked goods. Trader Joe’s sells good quality frozen blueberries, and for less than what you will pay for fresh, even in season.
Blueberry Cake RecipePrint
- 1 cup all purpose flour plus 1 teaspoon of flour (plus more for prepping cake pan)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 oz (1 stick) unsalted butter, softened
- 1 cup sugar
- 1/4 teaspoon vanilla
- 2 large eggs
- 2 cups blueberries, rinsed and drained (if using frozen blueberries, thaw and drain first)
- 1 teaspoon lemon juice
- Powdered sugar for dusting
1 Preheat oven to 350°F. Lightly butter a 9-inch springform pan and dust with flour. Or use a 9-inch round cake pan, butter and dust with flour and line the bottom with parchment paper.
2 Combine 1 cup of flour with baking powder and salt and set aside.
3 Using a mixer, beat the butter on medium high speed for 2 minutes. Then add the sugar and vanilla and beat until light and fluffy, a couple minutes more. Add the eggs one at a time and beat until well blended. Reduce the speed of the mixer to low and slowly add the flour mixture, beating until smooth. Pour the batter into the prepared baking pan.
4 Combine the berries with the remaining teaspoon of flour and the lemon juice in a bowl. Spoon the berry mixture over the batter.
5 Bake on middle rack in oven for 1 hour at 350°F, or until a toothpick inserted into the center comes out clean. Remove from oven and let the cake cool in the pan for 10 minutes. Carefully slide a thin knife around the edges of the cake to release it from the pan. Transfer the cake to a platter, berry side up. Dust the cake with powdered sugar before serving.
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