Blueberry Sponge Cake
Print Category Sponge Thematic No thematic Source Ass. des Jardiniers-Maraîchers du Québec Evaluation
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Ingredient
- 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
- 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. Preheat oven to 350ºF (80ºC). Bake for 50 minutes.
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