Blueberry walnut sponge cake

Fluffy sponge cake bursting with lemon flavor,topped with jammy blueberries and walnuts for a delightfully crunchy texture.Blueberry and lemon is always a winning combination and when walnuts are added to the equation you know it's gonna be a hit!The flavour of toasted walnuts comes through beautifully making each bite completely irresistible.Every mouthful of this cake is full of juicy blueberries,fresh lemon flavor and crunchy walnuts.It's one of those recipes you want to make all year round showcasing seasonal fruit.

So,let's see how to make this easy Blueberry Walnut Sponge Cake 

For this recipe i used my basic sponge cake recipe with little adjustments and even the batter it looks quite soft it holds almost any fruit on top.It's great with berries and equally delicious with stone fruit,apples and pears can be used as well.If you're using small berries like blueberry,raspberry or blackberry you can use them whole,larger pieces of fruit like peaches,plums,nectarines,apricots should be cut into wedges or diced into chunks-pear and apples,par exemple.

As this recipe is written,the cake doesn't use any leavening agents and it gets its rise from the air whipped into the eggs,that's why it has a spongy texture and that's why it's called sponge cake!

The recipe steps are straightforward and the batter comes together quickly.Egg whites are beaten with sugar until stiff peaks form then egg yolks are added one at a time while whisking constantly.It will take approx. 4 minutes until the mixture triples in volume then with the speed mixer on low the milk and the oil are added to the batter and finally flour is folded in gradually and in several additions.

CAN I MAKE THIS CAKE GLUTEN FREE

For a GF version you can swap all purpose flour for rice flour,i highly recommend you using rice flour because i tried it before for a GF recipe and i loved how it turned out.Gluten free cakes often have a bad reputation for being too dry but the addition of milk and oil will keep the crumb moist. 

Prep Time: 10 Minutes

Cooking Time: 25 Minutes

Yield:12 portions

INGREDIENTS:

• 3 large eggs,room temperature
• 120g AP flour or cake flour
• 120g caster sugar
• 30g whole milk
• 30ml vegetable oil
• 130-150g fresh blueberries or frozen
• 50g walnuts coarsely chopped
• 1 tbsp lemon zest
• pinch of salt

DIRECTIONS

• Preheat oven to 175ºC/345ºF (convection/fan forced mode)
• Line base and sides of a 20cm x 25cm rectangular pan with parchment paper.
• Separate the egg whites from egg yolks.
• Add egg whites and salt to a large clean bowl and with your mixer at high speed start to whisk adding sugar gradually.Whisk for about 4 minutes until stiff peaks form.
• Add egg yolks,one at time beating well after each addition.
• Stir in lemon zest.
• Lower speed mixer to low and pour the oil in a thin stream.
• Add the milk with your speed mixer still on low.Whisk just until combined.

• Sift the flour onto the batter,a little at a time.Fold it gently,from bottom to top,using a hand whisk.Pour the batter into the prepared pan,spreading it evenly with a rubber spatula or an offset spatula .

• Scatter blueberries evenly over the top, then sprinkle with walnuts.

• Bake at 175ºC/345ºF for 25-30 minutes until golden brown on top and the toothpick inserted into center comes out clean.

• Let the cake rest in the pan for 10 minutes then remove the cake from the pan and transfer to a wire rack to cool completely.
• Dust with confectioner sugar before serving.Store at room temperature in an airtight container for up to 3 days.

That's all, folks!

Enjoy!


MORE BLUEBERRY RECIPES

• BLUEBERRY CREAM CHEESE TART

• BLUEBERRY RICOTTA SLICE 

• BLUEBERRY POUND CAKE

• SUMMER BURNT CHEESECAKE

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If you make this recipe,please let me know how it turned out!
Post your version on  instagram,tag @lady.j.bakes or leave me a comment below!