Easy Blueberry Sponge Cake
Looking for a delightful treat to enjoy with your afternoon tea or to impress guests at a gathering? Look no further than this Easy Blueberry Sponge Cake recipe. Light and fluffy, this cake is bursting with juicy blueberries and is sure to become a favorite in your baking repertoire. Let's get started on this simple and scrumptious dessert!
Ingredients
Instructions
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Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. You can also line the bottom with parchment paper for easy removal.
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In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
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In a separate large mixing bowl, cream together the sugar and butter until light and fluffy using a hand mixer or stand mixer.
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Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
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Gradually add the flour mixture to the wet ingredients, alternating with the milk, until everything is well combined and smooth.
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Gently fold in the fresh blueberries, being careful not to crush them.
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Pour the batter into the prepared cake pan and spread it out evenly.
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Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
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Remove the cake from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
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Once cooled, dust the top of the cake with powdered sugar for a finishing touch.
Nutrition Facts
Serving size: 1 slice (1/12 of cake)- Calories
- 280 kcal
- Total Fat
- 12 g
- Saturated Fat
- 7 g
- Cholesterol
- 90 mg
- Sodium
- 200 mg
- Total Carbohydrate
- 38 g
- Dietary Fiber
- 1 g
- Sugars
- 22 g
- Protein
- 5 g
Voila! Your Easy Blueberry Sponge Cake is now ready to be served and enjoyed. Whether you savor a slice with a dollop of whipped cream or a scoop of vanilla ice cream, this cake is a delightful way to showcase the sweet and tangy flavor of blueberries. Share this treat with your loved ones, and watch it become a cherished part of your baking traditions.