I first had this cake at my friend Evie’s Epiphany Party last year, and it was truly an epiphany. I never knew homemade cake could taste so good–so buttery and moist and bursting with blueberries! I e-mailed Evie immediately after the party to ask for her friend’s recipe, and it turns out it’s from a bed & breakfast in Maine.
The first time I made this cake I made it in a pie pan (because I didn’t have a 9″ pan) and used frozen wild blueberries. It was quite tasty but not as pretty so I dusted it with powdered sugar as instructed in the original recipe. When I made it this time I used a 10″ springform pan and fresh blueberries, and it looked nice enough to forgo the powdered sugar dusting.
Don’t worry if you think the cake batter to fruit ratio is off. You will be spooning a lot of blueberries on top of the batter, but while the cake bakes in the oven the blueberries sink while the cake rises so it’s perfect by the end.
Maine Blueberry Gateau (lightly adapted from the Benjamin F. Packard House via The Washington Post)
1 cup and 1 teaspoon all-purpose flour, plus more for dusting the pan
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1/4 teaspoon vanilla extract
2 large eggs
1 pint fresh blueberries, rinsed and drained (may substitute frozen wild blueberries)
1 teaspoon fresh lemon juice
Confectioners’ sugar, for garnish (optional)
Preheat the oven to 350°F.
Lightly grease a 9- or 10-inch springform pan and dust with flour.
In a small bowl, combine 1 cup of the flour with the 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 the berry mixture over the batter.
Bake for 50-55 min, 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. Slide a thin knife around the edges of the cake to release it from the pan before you release and remove the springform.
Dust the cake with confectioners’ sugar before serving, if you want.
Next: How to Make an American Flag Cake
Previously: Tortilla Española (Spanish Potato Omelet)
Last Year: Garlic Naan
Two Years Ago: Speculoos (Cookie Butter) Ice Cream and Mini Stroopwafel Ice Cream Sandwiches
Three Years Ago: Homemade Cronuts
Six Years Ago: Elote (Mexican Grilled Corn)
Seven Years Ago: Bulgogi Dumplings