Recipe #5592
Blueberry Sponge Cake
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 50 min |
| Total: | 1 h 10 min |
8
servings
servings
| Category: | Desserts |
| Subcategory: | Cakes |
| Source: | Ass. des Jardiniers-Maraîchers du Québec |
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Recipe ingredients
- 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
Preheat oven to 350ºF (80ºC).
Butter and flour an 8-in. (20-cm) square pan.
In a bowl, sift together flour, salt and baking powder. Set aside.
In another bowl, beat sugar and butter 3 minutes or so until combined.
Mix in orange peel and eggs. Stir in dry ingredients, alternating with milk, until batter is smooth.
Fold blueberries. Bake for 50 minutes.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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