Blueberrygateau Recipes

BLUEBERRY TEA

Blueberry Tea image

Provided by Food Network

Time 5m

Yield 1 serving

Number Of Ingredients 3

Ingredients

1/2-ounce Grand Marnier
1/2-ounce amaretto
Hot brewed tea

Steps:

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

BLUEBERRY GATEAU

Blueberry Gateau image

Make and share this Blueberry Gateau recipe from Food.com.

Provided by Riverside Len

Categories Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 cup flour
1 teaspoon flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cup butter, unsalted at room temp
1 cup sugar
1 tablespoon sugar
2 large eggs
2 1/2 cups blueberries, rinsed and drained
1 teaspoon vanilla extract
1 teaspoon lemon juice
1 tablespoon confectioners' sugar (optional)

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.

Nutrition Facts : Calories 308.8, Fat 13, SaturatedFat 7.7, Cholesterol 77, Sodium 201.9, Carbohydrate 45.8, Fiber 1.5, Sugar 31.3, Protein 3.7

MAINE BLUEBERRY GATEAU

Maine Blueberry Gateau image

Great way to use fresh picked blueberries, or frozen wild ones. Tip: Lowbush blueberries, which are wild, hold their shape well when cooking. From "The Berry Bible" by Janie Hibler.

Provided by BecR2400

Categories Dessert

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup flour
1 teaspoon flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 ounces unsalted butter, softened (1 stick)
1 cup sugar
1/4 teaspoon vanilla
2 large eggs
1 pint blueberries, rinsed and drained (may substitute 2 cups frozen wild blueberries)
1 teaspoon lemon juice
confectioners' sugar, for garnish

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.

Nutrition Facts : Calories 395, Fat 17.3, SaturatedFat 10.3, Cholesterol 102.6, Sodium 232.9, Carbohydrate 57.1, Fiber 1.8, Sugar 38.4, Protein 4.8

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