Blueberry Gateau

The blueberries of Juneau Alaska have decided to ripen after a cold, wet summer.  Finally, the temp has raised above 60 and the berries have decided to chub out.  There are blueberries for any and all who go and look for them. Especially at The Glacier Gardens.  If you like plants and riding in golf carts, (and spending $25 american) and not being able to pick their blueberries, one should definitely take this tour when in Juneau, AK.
The requisite story:
Every year, my dad requests that I bake something with the gallons upon gallons of berries that we (mostly he) picks.  It is usually a blueberry crunch which I adapted from the Joy of Cooking "cranberry crunch" recipe.  This time, he just said make sure it has lots of blueberries.  So, I googled some recipes and this is what I came up with.  And, we discovered this evening, that, according to dad, "we can keep this recipe" and that it "tastes like toast".  I think that was because I might have cooked it a bit too long and it got a bit toasty.  My mom said it was not too sweet, not too sour, not to mushy among a few other things it wasn't.  And, I can't be a good food blogger without including that "even my husband liked it".  And "he doesn't even like x,y,z".  Which, in this case, was true.  He liked it and doesn't even like desserts all that much.  I think he might have liked it more as he was a part of the blueberry gathering the past few days.

Blueberry Gateau:

You will need:
3 large-ish bowls
1 greased and floured 10 inch springform pan
2 eggs

Bowl #1:
1 cup flour
1 tsp. baking powder
1/8 tsp salt (I used just a pinch because my butter was salted)

• mix/sift/whisk together

Bowl #2:
1/2 c. butter (1 stick)
1 c. sugar

• cream these ingredients until fluffy.
• add 1 egg at time, fully incorporating the egg before incorporating the other ingredients

Bowl #3:
3   c. blueberries
1 tbs. or so of lemon juice
1 tbs. flour
1 tbs. sugar

• mix these ingredients together 

Instructions:
1. After creaming the butter, sugar and eggs together, add the bowl of dry ingredients into the creamed ingredients and mix together.
2.  Spread the batter evenly onto the bottom of the 10 inch pan
3. Pour the blueberry mixture on top of the batter evenly.
4. Press the blueberries lightly into the mixture so the blueberries are not rolling around on top of the batter
5.  Bake at 350 degrees F for 45-60 minutes.  I would start checking at around 45 minutes as I did "toast" mine a bit much the first time I made it.  It is done when it looks a bit gooey and the gateau is pulling  away from the sides a bit.

Tasted really yummy cooled and with a hot drink.  Feel free to eat plain, with ice cream, or with whipped cream.