Blueberry Lemon Sponge Cake

Light, airy, and bursting with fresh flavors, this Blueberry Lemon Sponge Cake is a delightful treat perfect for spring and summer. The tender sponge layers are infused with zesty lemon and dotted with juicy blueberries, then topped with a tangy lemon glaze or a dusting of powdered sugar. It’s ideal for afternoon tea, brunch, or as a refreshing dessert after a heavy meal.

Ingredients

For the Sponge Cake:

• 4 large eggs, room temperature
• 3/4 cup (150g) granulated sugar
• Zest of 1 lemon
• 1 tsp vanilla extract
• 1 cup (120g) all-purpose flour, sifted
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tbsp lemon juice
• 2 tbsp milk
• 1 cup fresh or frozen blueberries (tossed in 1 tsp flour to prevent sinking)

Optional Lemon Glaze:

• 1 cup powdered sugar
• 2–3 tbsp lemon juice
• 1/2 tsp lemon zest

Instructions

1. Preheat and Prep:
   Preheat oven to 350°F (175°C). Grease and line an 8-inch round or square cake pan with parchment paper.
2. Beat Eggs and Sugar:
   In a large bowl, beat eggs and sugar with an electric mixer on high speed for about 5–7 minutes, until pale, thick, and tripled in volume.
3. Add Flavorings:
   Gently fold in lemon zest, vanilla extract, and lemon juice.
4. Fold in Dry Ingredients:
   Sift together flour, baking powder, and salt. Gradually fold the dry mixture into the egg mixture in 2–3 batches, being careful not to deflate the batter. Add milk to loosen the batter slightly.
5. Add Blueberries:
   Gently fold in the flour-coated blueberries.
6. Bake:
   Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
7. Glaze (Optional):
   Whisk together powdered sugar and lemon juice until smooth. Pour over the cooled cake and sprinkle with extra lemon zest if desired.

Tips

• Don’t Overmix: Use a light hand when folding to keep the sponge airy.
• Room Temp Eggs: This helps create maximum volume when beating.
• Frozen Blueberries: Can be used straight from the freezer; just toss with flour to avoid bleeding.
• Make It Layered: Slice the cake in half horizontally and fill with whipped cream or lemon curd for an elegant version.
• Storage: Store at room temperature for up to 2 days or refrigerate for up to 5.

Would you like a gluten-free or dairy-free variation of this recipe?

Blueberry Lemon Sponge Cake

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• Author: admin
• Total Time: 25 minutes
• Yield: 4 1x

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Description

Light, airy, and bursting with fresh flavors, this Blueberry Lemon Sponge Cake is a delightful treat perfect for spring and summer. The tender sponge layers are infused with zesty lemon and dotted with juicy blueberries, then topped with a tangy lemon glaze or a dusting of powdered sugar. It’s ideal for afternoon tea, brunch, or as a refreshing dessert after a heavy meal.

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Ingredients

Scale 1x2x3x

For the Sponge Cake:

• 4 large eggs, room temperature

• 3/4 cup (150g) granulated sugar

• Zest of 1 lemon

• 1 tsp vanilla extract

• 1 cup (120g) all-purpose flour, sifted

• 1/2 tsp baking powder

• 1/4 tsp salt

• 1 tbsp lemon juice

• 2 tbsp milk

• 1 cup fresh or frozen blueberries (tossed in 1 tsp flour to prevent sinking)

Optional Lemon Glaze:

• 1 cup powdered sugar

• 2–3 tbsp lemon juice

• 1/2 tsp lemon zest

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Instructions

1. Preheat and Prep:
   Preheat oven to 350°F (175°C). Grease and line an 8-inch round or square cake pan with parchment paper.

2. Beat Eggs and Sugar:
   In a large bowl, beat eggs and sugar with an electric mixer on high speed for about 5–7 minutes, until pale, thick, and tripled in volume.

3. Add Flavorings:
   Gently fold in lemon zest, vanilla extract, and lemon juice.

4. Fold in Dry Ingredients:
   Sift together flour, baking powder, and salt. Gradually fold the dry mixture into the egg mixture in 2–3 batches, being careful not to deflate the batter. Add milk to loosen the batter slightly.

5. Add Blueberries:
   Gently fold in the flour-coated blueberries.

6. Bake:
   Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.

7. Glaze (Optional):
   Whisk together powdered sugar and lemon juice until smooth. Pour over the cooled cake and sprinkle with extra lemon zest if desired.

Notes

• Don’t Overmix: Use a light hand when folding to keep the sponge airy.

• Room Temp Eggs: This helps create maximum volume when beating.

• Frozen Blueberries: Can be used straight from the freezer; just toss with flour to avoid bleeding.

• Make It Layered: Slice the cake in half horizontally and fill with whipped cream or lemon curd for an elegant version.

• Storage: Store at room temperature for up to 2 days or refrigerate for up to 5.

• Prep Time: 10 min
• Cook Time: 15 min