Blueberry Sponge Cake

Name: Blueberry Sponge Cake
Ingredients: 2 cups (500 mL) blueberries, fresh or frozen; 2 cups (500 mL) blueberries, fresh or frozen; 2 cups (500 mL) blueberries, fresh or frozen; ⅓ cup (80 mL) white or cane sugar; ⅓ cup (80 mL) white or cane sugar; 1 large egg; ⅓ cup (80 mL) packed brown sugar; ⅓ cup (80 mL) butter, melted; ½ cup (125 mL) milk; 1 cup (250 mL) quinoa flour

Preparation info

Serves
8

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

This sponge cake is served hot and is wonderful à la mode.

Ingredients

2 cups (500 mL) blueberries, fresh or frozen
⅓

Cake
Vegetarian
Gluten-free

Method

Preheat the oven to 350°F (180°C). Lightly grease an 8-inch (20 cm) round baking dish or spray with cooking oil.

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.