Penulis Blueberry sponge cake is a light, airy dessert made with a sponge cake base that incorporates fresh or frozen blueberries. The cake typically features eggs, sugar, flour, and butter, creating a soft texture.
It's often served with a dusting of powdered sugar or paired with whipped cream or a fruit glaze. The blueberries add a burst of flavor and moisture, making it a delightful treat for any occasion.
To make blueberry sponge cake, you usually start by beating eggs and sugar until fluffy, then gently folding in sifted flour and melted butter to maintain the cake's lightness.
Blueberries can be mixed into the batter or sprinkled on top before baking for a more textured appearance. Once baked, the cake can be layered with cream and additional blueberries or served plain.
It pairs well with tea or coffee and is perfect for gatherings or as a simple dessert at home. For added flair, consider incorporating lemon zest for a refreshing citrus note or serving it with a blueberry compote.
If you want to elevate your blueberry sponge cake further, you can experiment with various toppings and fillings. A lemon or vanilla cream filling between layers adds a rich, complementary flavor.
You could also create a simple glaze by mixing powdered sugar with lemon juice to drizzle over the top. For a slightly different twist, consider using almond extract instead of vanilla for a nutty undertone.
Alternatively, you could turn the cake into a layered dessert by adding mascarpone cheese or whipped cream in between the layers, garnishing with fresh blueberries and mint leaves for a beautiful presentation.
Storing leftover sponge cake is easy; wrap it in plastic wrap or keep it in an airtight container at room temperature for a couple of days, or refrigerate it for longer freshness.
Enjoying this cake chilled can also enhance its flavors, making it a versatile treat year-round. Here's a simple recipe for making a delicious blueberry sponge cake:
Ingredients;
For the Cake
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 1 cup fresh or frozen blueberries
For the Topping (optional)
- Powdered sugar (for dusting)
- Whipped cream or vanilla ice cream (for serving)
Instructions:
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. Prepare the Dry Ingredients
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy.
4. Add Eggs and Vanilla
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Combine Wet and Dry Ingredients
Gradually add the flour mixture to the butter mixture, alternating with the milk. Begin and end with the flour mixture, mixing until just combined.
6. Fold in Blueberries
Gently fold in the blueberries, being careful not to break them.
7. Bake the Cake
Pour the batter into the prepared cake pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
9. Serve
Once cooled, dust with powdered sugar and serve with whipped cream or vanilla ice cream, if desired.
Enjoy your homemade blueberry sponge cake!
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