How to make
Grind the sugar and the finely peeled lemon peels in a blender. You should get an absolutely smooth, slightly moist and highly aromatic lemon powdered sugar.
Add the three eggs to it and beat them well with a mixer. Gradually add the oil, yogurt, a pinch of salt and flour sifted with baking powder.
Mix, until a homogeneous and smooth mixture is obtained, which is then poured into a greased and floured cake tin.
Sprinkle the blueberries over it and press or stir lightly with a spatula, so that they sink into the mixture.
It is important to use the small wild blueberries, which are many times sweeter and more aromatic than the increasingly common large artificial varieties of blueberries in stores, which, at least in my opinion, are completely tasteless.
Bake the blueberry sponge cake at 360°F (180°C) for about 40 minutes, or until it is fully baked.
After removing it from the oven, cool it for 10 minutes, turn it over onto a wire rack and leave the fruit sponge cake to cool.
Serve with quality yogurt!
Enjoy!
The sponge cake with yogurt and fresh blueberries - a joy for people of all ages.
