Blueberries!

It’s Blueberry season down here in Texas. They’ve appeared at the farmers markets and are just sweet and delicious. I don’t like eating them plain, so I always have to put them in something. I usually make muffins or pie, but I stumbled across this recipe in the Washington Post and it is yummy. Oh and for those who don’t speak chef/French, gateau is French for cake.

Maine Blueberry Gateau
6 servings
Janie Hibler, author of "The Berry Bible," makes this recipe often. It comes from the Benjamin F. Packard House, a bed-and-breakfast in Bath, Maine, which serves the dish to guests year-round. Hibler says you may use frozen wild blueberries or fresh blueberries, or a combination of blueberries and raspberries.

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

Preheat the oven to 350 degrees.
Lightly grease a 9-inch springform pan and dust with flour. (You can also make this cake in a 9-inch-round cake pan that has been greased and dusted with flour, and lined on the bottom with parchment paper.)
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 1 hour at 350 degrees, 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 thin knife around the edges of the cake and invert it onto a cake rack. Transfer the cake to a platter, berry side up.)
Dust the cake with confectioners' sugar before serving.
Per serving: 402 calories, 5 g protein, 59 g carbohydrates, 17 g fat, 112 mg cholesterol, 10 g saturated fat, 222 mg sodium, 3 g dietary fiber