Blueberry Sponge Cake
Blueberry Sponge Cake的做法说明
from 'quinoa 365'
serves 8
Blueberry Sponge Cake的食材和调料
| blueberries, fresh or frozen | 2 cups (500 mL) |
| white or cane sugar | 1/3 cup (80 mL) |
| egg | 1 |
| packed brown sugar | 1/3 cup (80 mL) |
| butter, melted | 1/3 cup (80 mL) |
| milk | ½ cup (125 mL) |
| quinoa flour | 1 cup (250 mL) |
Blueberry Sponge Cake的做法与步骤
- 1.
Preheat the oven to 350°F (180°C). Lightly grease an 8-inch (20 cm) round baking dish or spray with cooking oil.
- 2.
Combine the blueberries and sugar in a small bowl, mixing until the blueberries are evenly coated. Spoon the mixture evenly into the bottom of the baking dish.
- 3.
Whisk the egg and brown sugar in a medium bowl. Add the butter and milk and stir until well blended. Fold in the flour and gently mix until smooth. Pour the batter into the baking dish over the blueberries.
- 4.
Bake on the center oven rack for 25 to 30 minutes, until the top is golden brown. Slice and serve hot, carefully lifting out the cake and spooning the blueberry sauce on top.
