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Blueberry Sponge Cake

By chef Jan Horak

Note: For one cake, choose 4 servings. A classic recipe for the popular dessert of our grandmothers. Fluffy batter with blueberries, perfect as a dessert with coffee.

39 min
Easy
5

9 min prep · 30 min cook

Blueberry Sponge Cake
636 kcal · per serving
Protein 16g Carbs 124g Fat 7g
Ingredients

What you will need

6 items · serves 1
  • Blueberry 50 g
  • Eggs 0.75 pcs
  • Plain Flour 100 g
  • Sugar 60 g
  • Milk 60 ml
  • Baking powder 0.25 pcs

Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.

Method

Steps to cook

7 steps · 30 min cook

  1. Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 🍰✨ Preheat the oven to 180 degrees

  2. Crack the eggs. Crack the eggs into a bowl.

  3. Whisk the eggs. Whisk the eggs with the sugar until light and foamy.

  4. Add the milk and baking powder. Add the baking powder and milk, and gradually add the flour until a smooth batter forms.

  5. Grease the baking pan. Grease the baking pan with oil and dust with a little flour.

  6. Pour the batter into the baking pan. Pour the batter into the greased and floured wider baking pan (so it does not overflow during baking), top with blueberries, and bake at 180 degrees for about 30 minutes. To check, insert a skewer - if it stays dry, the cake is done.

  7. Serve. Serve 🍽️✨

Community

Ratings and comments

5.0 2 reviews
Add a review

  • Veronika

    Rychlá, výborná buchta. Přidala jsem vanilkový cukr a pár lžic oleje. PS: chybí informace o teplotě pečení. Pekla jsem na 170stupnů v horkovzdušné troubě.

  • Aneta

    Ka kávě či na svačinku výborná volba 👌🏼

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