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!
Easy Blueberry Sponge Cake
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup sugar
– 1/2 cup unsalted butter, softened
– 1/2 cup milk
– 3 eggs
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1 1/2 cups fresh blueberries
– Powdered sugar for dusting
Instructions:
1. 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.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a separate large mixing bowl, cream together the sugar and butter until light and fluffy using a hand mixer or stand mixer.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the wet ingredients, alternating with the milk, until everything is well combined and smooth.
6. Gently fold in the fresh blueberries, being careful not to crush them.
7. Pour the batter into the prepared cake pan and spread it out evenly.
8. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. 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.
10. Once cooled, dust the top of the cake with powdered sugar for a finishing touch.
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.
