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Blueberry Sponge Cake
2013-08-06
https://www.metro.ca/userfiles/image/recipes/gateau-eponge-bleuets-5592.jpg
PT20M
PT50M
PT1H10M
Preheat oven to 350°F (80°C).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. Bake for 50 minutes.
8
Ass. des Jardiniers-Maraîchers du Québec
3
13
5
1
2 cups (500 mL) flour
1 pinch Salt
1 Tbsp. (15 mL) baking powder
1/2 cup (125 mL) butter
1 1/4 cups (315 mL) sugar
1 Tbsp. (15 mL) grated orange peel
2 egg
1 cup (250 mL) milk
1 cup (250 mL) québec blueberries
Blueberry Sponge Cake
-
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Nut and peanut-free
8
servings
0:20
Preparation
0:50
COOKING
1:10
TOTAL TIME
Ingredients
-
2 cups
(500 mL)flour
-
1 pinch
Salt
-
1 Tbsp.
(15 mL)baking powder
-
1/2 cup
(125 mL)butter
-
1 1/4 cups
(315 mL)sugar
-
1 Tbsp.
(15 mL)grated orange peel
-
2
egg
-
1 cup
(250 mL)milk
-
1 cup
(250 mL)québec blueberries
Preparation
Preheat oven to 350°F (80°C).
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. Bake for 50 minutes.
Source :
Ass. des Jardiniers-Maraîchers du Québec
Legal Notice
Nut and peanut-free recipes
For each product you use, make sure you read the label carefully to verify that it contains nuts or peanuts, and check if they bear the mention 'may contain nuts and/or peanuts'.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
