Lemon Blueberry Sponge Cake

This Lemon Blueberry Sponge Cake combines the light, airy texture of a traditional sponge with the bright flavors of fresh lemons and blueberries. The addition of emulsifiers and baker enzymes enhances the cake's texture, making it incredibly moist and fluffy. This delightful dessert is perfect for any occasion, offering a refreshing balance of sweetness and tartness that's sure to please everyone.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 3 large eggs
• ½ cup milk
• 1 tablespoon lemon zest
• ¼ cup fresh lemon juice
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon emulsifier (like lecithin)
• 1 teaspoon baker enzymes
• 1 cup fresh blueberries
• Powdered sugar for dusting

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and lemon juice.
4. In a separate bowl, whisk together the flour, baking powder, salt, emulsifier, and baker enzymes.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
6. Gently fold in the fresh blueberries, being careful not to break them.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
10. Once cooled, dust with powdered sugar before serving.