TCIF: Blueberry Gateaux (Part 1)

Mimi ON Jun 11, 2010 AT 12:29 pm

Blueberry Gateaux

Blueberry Gateaux

By Sarah Adams

Blueberries are my summer breakfast treat as I love them scattered over my cereal, so I thought why not create a cake to celebrate their gorgeousness?

Readily available throughout the year, they’re often associated with the hot climates of California. However, we can also have success growing them in our own garden, as my good friend demonstrated last year with her crop of berries from her blueberry bush! I tend to buy them from the market although I’m corssing my fingers that my friend has an equally good yield this year so I can steal some!

Pro Tip: You will need an A4 size tin lined on the bottom



Serves 6

150g caster sugar
25g dark brown sugar
175g self raising flour
2 tablespoons cornflour
1/4 teaspoon salt
1/4 teaspoon baking powder
3 large eggs
175g un-salted butter (room temperature)

Pre-heat the oven to 180°C / Gas 4 and have your tin ready.

Place all of the dry ingredients into a bowl and mix thoroughly. Dot in the butter and one of the eggs and beat for 1.5 minutes.

Add the remaining eggs, beat until combined and then place into the tin and level the top.

It should take approximately 30 minutes in the oven but check with a skewer and if it comes out clean it’s ready.

Cool in the tin for 10 minutes and then turn out onto a cooling rack.

Click here to continue reading Sarah’s recipe…

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