Lemon Blueberry Sponge Cake

This Lemon Blueberry Sponge Cake is a delightful balance of traditional sponge cake techniques and a refreshing twist of lemon and blueberry flavors. The light and airy texture of the sponge pairs beautifully with the tartness of fresh blueberries and the zesty lemon, making it a perfect dessert for any occasion. It is a sweet treat that respects classic baking principles while adding a creative touch.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1/4 cup milk
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup fresh blueberries
• Powdered sugar for dusting

Instructions:

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