Hot Milk Sponge Cake with Blueberries: A Sweet Delight to Savor

Written by Sarah Gardner

Hot milk sponge cake is a timeless classic known for its soft, fluffy texture and slightly caramelized flavor. This version takes it up a notch with the addition of fresh blueberries, which add bursts of tart sweetness to every bite. Whether you’re serving it as a light dessert, a teatime treat, or a brunch centerpiece, this cake is a versatile and delightful crowd-pleaser.

hot milk sponge cake with blueberries

Hot Milk Sponge Cake with Blueberries

Prep Time 15 minutes
Cook Time 15 minutes
Bake Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 6

Equipment

  • Mixing bowls
  • Whisk or electric hand mixer
  • saucepan
  • 9-inch round or square cake pan
  • Parchment paper
  • Cooling rack

Ingredients
  

For the Cake

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs room temperature
  • 1 cup granulated sugar
  • 1/2 cup whole milk
  • 4 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

For the Blueberry Topping

  • 1 cup fresh or frozen blueberries
  • 1 tablespoon granulated sugar
  • 1 teaspoon lemon juice

Optional Garnish

  • Powdered sugar for dusting
  • Whipped cream or vanilla ice cream

Instructions
 

Preheat the Oven and Prepare the Pan

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan and line the bottom with parchment paper for easy removal.

Mix the Dry Ingredients

  1. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
    mixing bowl with sifted flour, baking powder, and salt

Beat the Eggs and Sugar

  1. In a large bowl, beat the eggs and sugar using a whisk or electric mixer until thick, pale, and fluffy (about 2-3 minutes).

Heat the Milk and Butter

  1. In a small saucepan, heat the milk and butter over medium heat until the butter melts and the mixture is hot but not boiling. Remove from heat and stir in the vanilla extract.

Combine Wet and Dry Ingredients

  1. Gradually fold the dry ingredients into the egg mixture using a spatula. Once combined, slowly pour the hot milk mixture into the batter, stirring gently but consistently until smooth.

Add the Blueberries

  1. Toss the blueberries with the sugar and lemon juice. Gently fold half of the blueberry mixture into the batter.

Bake the Cake

  1. Pour the batter into the prepared pan and scatter the remaining blueberries on top. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

  1. Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack. Dust with powdered sugar before serving, and garnish with whipped cream or vanilla ice cream if desired.

Pairings

Enjoy this cake with a cup of Earl Grey tea, a cappuccino, or a refreshing glass of iced lemonade. For an extra indulgent treat, serve with a dollop of mascarpone cream.

FAQs

1. Can I use frozen blueberries?

Yes! Just toss the frozen blueberries with a teaspoon of flour before adding them to the batter to prevent them from sinking.

2. What type of milk works best?

Whole milk is ideal for the rich flavor, but 2% milk can also be used. Avoid skim milk, as it may affect the cake's texture.

3. Can I make this cake ahead of time?

Absolutely! The cake stays fresh for up to 2 days at room temperature when covered, or it can be refrigerated for up to 5 days.

4. What other fruits can I use?

Try substituting the blueberries with raspberries, chopped strawberries, or diced peaches for a different twist.

5. How do I store leftovers?

Wrap the cake tightly in plastic wrap or store it in an airtight container at room temperature or in the fridge. Reheat slices in the microwave for a few seconds to refresh the texture.

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