Blueberry Sponge Cake

A quick oven-baked sponge cake prepared in a frying pan with a fresh blueberry sauce and double cream.

Baking Vegetarian Quick Dessert Blueberries

Estimated Nutrition

Calories

2548.5

kcal / serving

2548.5 kcal total

Carbs

201.2g

per serving

201.2 g total

Fat

178.4g

per serving

178.4 g total

Protein

34.2g

per serving

34.2 g total

Cook Time

minutes

Serves

cake

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

115

Caster Sugar

115

Self-Rising Flour

Dairy

Unsalted Butter

for the blueberry sauce

115

Unsalted Butter

for the sponge

piece

Egg

free-range

Double Cream

to serve

Fruits

100

Blueberry

fresh

Method

Melt 25g of butter in a small ovenproof frying pan and cook the blueberries for 3 minutes.

Turn the pudding out onto a plate and drizzle with double cream to serve.

Spread the batter over the blueberries in the pan and bake for 15 minutes.

Preheat the oven to 200°C.

Add the flour and eggs to the processor and blend into a sticky batter.

Blend 115g of butter and sugar in a food processor.