Blueberry Sponge Cake
(Adapted from Better Homes and Garden’s Cookbook)
by Lisa Sharp
Ingredients:
2 eggs
1 cup all-purpose flour
1 teaspoon baking powder
1 cup sugar
1/2 cup milk
2 tablespoons butter
1 package of thawed frozen blueberries
powdered sugar for dusting
- Allow eggs to come to room temperature (about 30 minutes). While you have those out grease a 9x9x2 inch baking pan; set aside. Stir together flour and baking powder; set aside.
- In a medium mixing bowl beat eggs with an electric mixer on high speed about 4 minutes or until thick. Gradually add sugar while beating eggs at medium speed for about 4 more minutes or light and fluffy. Add in the flour and mix until combined.
- In a small sauce pan heat and stir milk and butter until butter melts. Add to batter and combine. Pour into your prepared pan.
- Bake at 350′ for 20 to 25 minutes, until a toothpick comes out clean. Allow to cool.
- Once the cake is cool dust with powdered sugar and top with blueberries.
This cake is low in fat and not overly sweet. The blueberries also add a bit of nutrition so you can feel a little less guilty about eating it. If you don’t like blueberries you can use any berry you like.
#####
Lisa Sharp blogs at Retro Housewife Goes Green. She’s also my lovely daughter.
Leave a Reply