Maine Blueberry Gateau Food

BLUEBERRY COFFEE CAKE

Steps:

• In a medium mixing bowl, blend together 1 1/2 cups flour, sugar, baking powder, salt, oil, milk, egg and 1 cup blueberries. Beat thoroughly for 30 seconds and spread in a greased round 9x1-1/2-inch pan or an 8x8x2-inch pan.
• Combine 1/3 cup flour, brown sugar, cinnamon and butter. Sprinkle over batter and top with the remaining berries. Bake in a 375F oven for 25 to 30 minutes, until done. Don't overbake.

MAINE BLUEBERRY GATEAU

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.

WILD BLUEBERRY BUNDT CAKE

Steps:

• Grease& flour a 10 inch bundt pan or angel food cake pan& set aside.
• In a large bowl, beat butter with 1 cup of the sugar until fluffy; add egg yolks, one at a time, followed by orange rind.
• Using clean beaters, beat egg whites in a separate bowl until soft peaks form; beat in remaining sugar, 1 tbsp at a time, until glossy peaks form and set aside.
• Sift flour, baking powder& salt into another large bowl.
• Stir dry ingredients into butter mixture, alternately with orange juice, making 3 additions of dry& 2 additions of juice to make a stiff batter.
• Stir 1/3 of the egg whites into the batter, then fold in the remainder; fold in 2 cups of the berries.
• Scrape into prepared pan& smooth top.
• Bake in center of preheated 350F oven for 45- 55 minutes or until cake tester comes out clean; transfer to rack& cool for 20 minutes.
• While cooling make the glaze: bring sugar& juice to a boil in a small saucepan, stirring continuously; boil hard for a minute, then allow to cool.
• Loosen cake from edges of pan, place a rack over the pan& turn the cake out onto the rack; place a sheet of foil beneath the rack, brush the cake with the glaze& allow to cool.
• Transfer the cake to a flat serving plate, fill center with remaining berries& dust lightly with icing sugar.

MAINE BLUEBERRY CAKE

Steps:

• In a large bowl, cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. , Combine the flour, salt, baking powder, baking soda and nutmeg; gradually add to creamed mixture alternately with buttermilk, beating well after each addition. Gently fold in blueberries. , Transfer to a greased 9-in. square baking pan; sprinkle with remaining sugar. Bake at 350° for 40-45 minutes or until cake springs back when lightly touched. Cool on a wire rack.

WILD BLUEBERRY CAKE

Steps:

• Preheat the oven to 350 degrees. Grease and flour an 8 by 8-inch pan.
• Separate the eggs.
• In a small bowl, beat the whites until stiff. Beat in ¼ cup sugar. Set aside.
• In a medium bowl, dust the blueberries with a bit of flour so they won't settle in the batter. Set aside.
• In the bowl of your mixer, cream the butter with the vanilla. Gradually beat in the remaining ¾ cup sugar.
• Add the egg yolks and beat until light. Sift the flour and baking powder together and add to the mixture alternately with the milk.
• Fold in the beaten egg whites. Fold in the blueberries.
• Turn into a greased 8 by 8-inch pan. Sprinkle the top of the batter lightly with sugar.
• Bake at 350 degrees until a toothpick comes out clean, about 45 - 50 minutes.
• Turn cake out onto a cooling rack.
• Enjoy!

MAINE BLUEBERRY CAKE

Steps:

• Cake.
• Preheat over to 350°.
• Coat a Bundt pan with cooking spray.
• Dust the Pan with 2 Tbsp of granulated sugar.
• Combine flour, baking powder, baking Soda and salt; set aside.
• In a large bowl, beat together sugar, butter and lemon zest until fully incorporated.
• Add eggs, one at a time and beat into mixture after each egg.
• -Add vanilla and sour cream and stir.
• Add dry ingredients and mix until fully combined.
• Fold in blueberries.
• Spoon batter into bundt pan and bake at 350° for 1 hour.
• Cool in pan 15 minutes before removing and then remove cake from pan and cool completely.
• Glaze: In a small bowl, mix powdered sugar and lemon juice.
• Drizzle over cooled cake.

MAINE BLUEBERRY GRUNT

Steps:

• 1. for the filling, cook 4 cups of the blueberries, the sugar, water, lemon zest and cinnamon in a Dutch oven over medium-high heat, stirring occasionally, until the mixture is thick and jam -- like, 10 to 12 minutes. Whisk the lemon juice and cornstarch together in a small bowl, then stir into the blueberry mixture. Stir in the remaining 4 cups blueberries and cook until heated through, about one minute. Cover to keep warm and let set off the heat.
• 2. For the topping, mix the buttermilk, melted butter, and vanilla in a measuring cup. Whisk the flour, 6 tablespoons of the sugar the baking powder, baking soda and salt together in a large bowl. Slowly stir the buttermilk mixture into the flour mixture until dough forms.
• 3. Using a small ice cream scoop or two large spoons, spoon golf ball sized dumplings on top of the warm blueberry mixture. You should have 14 dumplings. Wrap the lid of the Dutch oven with a clean kitchen towel, keeping the towel away from heat source, and cover the pot. Simmer gently until the dumplings have doubled in size and a toothpick inserted into the center comes out clean, 16 to 22 minutes.
• 4. Combine the cinnamon and the remaining 2 tablespoon sugar in a bowl. Uncover the pot and sprinkle the dumplings evenly with the cinnamon sugar. Serve.