Blueberry Sponge Cake

Print Category Sponge Thematic No thematic Source Ass. des Jardiniers-Maraîchers du Québec Evaluation

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Blueberry Sponge Cake

Ingredient

  • 2 cups (500 mL) flour*
  • Pinch of salt
  • 1 Tbsp. (15 mL) baking powder*
  • ½ cup (125 mL) butter*, softened
  • 1¼ cups (310 mL) sugar*
  • 1 Tbsp. (15 mL) grated orange peel
  • 2 Irresistibles eggs*
  • 1 cup (250 mL) milk
  • 1 cup (250 mL) Québec blueberries

Preparation

  1. Butter and flour an 8-in. (20-cm) square pan. In a bowl, sift together flour, salt and baking powder. Set aside.
  2. In another bowl, beat sugar and butter 3 minutes or so until combined.
  3. Mix in orange peel and eggs. Stir in dry ingredients, alternating with milk, until batter is smooth.
  4. Fold blueberries. Preheat oven to 350ºF (80ºC). Bake for 50 minutes.

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