As promised by Amy, I am posting the Blueberry Gateau recipe. The guests this morning loved it! I, of course, enjoyed this morning’s bacon more than the gateau but everyone has their breakfast favorites. This recipe has been written up in the Washington Post, Detroit Free Press and the Sarasota Times! Enjoy!
Benjamin F. Packard House B&B
1 Cup plus 1 t flour
1 t baking powder
½ t salt
1 stick of butter (4 ounces), softened
1 Cup sugar
¼ t vanilla
2 large eggs
2 Cups blueberries, rinsed and drained or thawed and drained if frozen
1 t lemon juice
Preheat oven to 350.
Lightly grease a 9 inch springform pan or cake pan with cooking spray and dust with flour. If using a cake pan line the bottom with parchment paper before spraying and dusting.
In a small bowl, combine 1 Cup flour with the baking powder and salt, set aside.
Using an electric mixer on medium to high speed, combine the sugar, vanilla and butter 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 batter into prepared pan.
In a medium bowl, combine the berries with the remaining 1 teaspoon of flour and the lemon juice. Spoon the berry mixture over the batter.
Bake for 1 hour or until toothpick inserted in center comes out clean. Remove from oven and let cake cool in pan for 10 minutes. If using springform pan, run knife around edges of the cake to release before you remove sides. If using cake pan, slide thin knife around edge and invert onto cake rack. Transfer to platter berry side up.