2 cups of blueberries, fresh or frozen (thawed)
1 teaspoon of lemon juice
1/3 cup of milk
1/4 cup of butter, refrigerated and cut into 4 pieces
3/4 cup of sugar
4 squares of lemon zest measuring 1 inch per side
1 1/2 cups of all-purpose flour
2 teaspoons baking powder
1/2 teaspoon of salt
Wash and strain the blueberries. Lay them on paper towels to dry.
Add the lemon juice to the milk, reserve.
Pre-heat the oven at 350F.
Place the blade attachment into your food processor. Add the butter, sugar, egg and lemon zest. Turn on the food processor for about 20 seconds to chop up the zest and mix the ingredients. Add the milk and lemon juice mixture into the opening while the processor is still running. Stop.
Add the flour, baking powder and salt. Pulse 3 or 4 times to mix the ingredients. Don't over-pulse. Remove the blade from the appliance. Add the blueberries. Mix delicately by hand. Spread the batter in a greased, 8 inch square pan.
Bake in the oven for 40 to 45 minutes.
While the recipe above came with its own icing instructions, my Mom likes to mix and match with the following coulis topping recipe instead. It's a gazillion times tastier. (Also, it means I don't have to translate the recipe from the food processor book!)
2 cups of fresh or frozen blueberries
1/4 cup of water
3/4 cup of sugar
2 tablespoons of butter
2 tablespoons of lemon juice
2 teaspoons of cornstarch dissolved in 2 teaspoons of water
Combine blueberries, sugar and water, and cook in a saucepan over medium heat until blueberries are soft. Add lemon juice, butter and cornstarch. Cook until mixture thickens (don't worry if it gets a bit bubbly).
Cool slightly before topping the cake.
You should also let the cake cool before adding the topping.
Et voilà! An amazing yet simple concoction that has remained one of our favourites over the years.