A Blueberry Gateau (or gâteau if you choose to write it as the French would with a circumflex accent, not unlike the one over the second “e” in my name) is simply a blueberry cake. In this instance, it’s a light sponge cake decorated with fresh blueberries and a dusting of powdered sugar. I’ve been making this delightful sweet treat, which doubles nicely as a breakfast item, for years. Unfortunately, though, I don’t know where my recipe came from. If I had to guess, I’d say I copied it many years ago from either the old food section of the Times-Picayune or from one of those monthly NOPSI/LP&L recipe flyers my mom used to receive with her monthly utility bills.
Gateaux are popular throughout South Louisiana, especially in Cajun country where the Gateau de Sirop (Cane Syrup Cake) and the Gateau de Figue (Fig Cake) are most popular. Each is reflective of ingredients cooks in that area always have on hand. Since good old Steen’s Cane Syrup is not sold in my neck of the woods and I don’t have a darling fig tree in my backyard, I opted to adorn my most recent gateau with blueberries. They’re plump, juicy and oh so sweet this time of year.
Blueberry Gateau Recipe
1 cup plus 1 teaspoon all purpose flour, divided
1 teaspooon baking powder
1/2 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
1/2 teaspoon pure vanilla extract
2 large eggs, at room temperature
1 pint fresh blueberries
2 tablespoons light brown sugar
1 teaspoon fresh lemon juice
Powdered sugar, for dusting
Preheat oven to 350 degrees. Butter and flour a 9-inch springform pan; set aside. Sift 1 cup flour, baking powder and salt into a small bowl; set aside. In the bowl of an electric mixer with paddle attachment, combine the butter, sugar and vanilla. Beat on medium speed until light and fluffy, about 3 minutes. Add eggs one at a time; beat until well blended. Reduce speed to low and gradually add flour mixture; beat until smooth. Pour batter into prepared pan. In a separate bowl, combine the blueberries with reserved 1 teaspoon flour, brown sugar and lemon juice. Spoon blueberry mixture over batter. Bake until toothpick tester comes out clean, about 1 hour. Cool slightly before removing cake from pan. Dust with powdered sugar and serve warm or at room temperature. Makes 6-8 servings.