Hot Milk Sponge Cake with Blueberries
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
- 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
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Beat the Eggs and Sugar
- 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
- 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
- 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
- Toss the blueberries with the sugar and lemon juice. Gently fold half of the blueberry mixture into the batter.
Bake the Cake
- 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
- 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.