Blueberry Citrus Sponge Cake Blueberry Citrus Sponge Cake

Blueberry Citrus Sponge Cake 150 Image by: Blueberry Citrus Sponge Cake 150 Author: Canadian Living

Serve this light dessert with berries and, if desired, whipped cream.

  • Portion size 12 servings
  • Credits : Easy and Healthy Summer Meals 2009




In large bowl, whisk together cake-and-pastry flour, granulated sugar, baking powder and salt.

In separate bowl, whisk together oil, orange rind and juice, lemon rind and juice, and vanilla; beat into dry ingredients until smooth and thick.

In another bowl, beat egg whites until foamy; beat in icing sugar, 1 tbsp (15 mL) at a time, until stiff glossy peaks form. Fold one-third into batter; fold in remaining whites. Fold in blueberries.

Scrape into greased and flour-dusted 10-inch (3 L) Bundt or tube cake pan. Swirl knife through batter to remove air bubbles.

Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 40 minutes. Let cool in pan on rack for 30 minutes.

Meanwhile, in small saucepan, bring sugar and juice to boil, stirring; boil for 1 minute. Let cool.

Loosen cake from edges of pan. Invert onto rack; brush with glaze. Let cool.

Nutritional facts Per serving: about

  • Sodium 135 mg
  • Protein 4 g
  • Calories 244.0
  • Total fat 9 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 37 g


  • Iron 10.0
  • Folate 10.0
  • Calcium 3.0
  • Vitamin C 13.0
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Baking & Desserts

Blueberry Citrus Sponge Cake