How to make
In a bowl, beat the eggs with the sugar into a fluffy cream. Stirring continuously, add the yogurt and oil.
Add the grated lemon peel and lemon juice.
The flour and baking powder are sifted and added to the beaten mixture in portions.
Transfer the cake batter to an oblong cake tin lined with baking paper.
Roll the blueberries in flour and spread on top of the mixture.
The cake is baked in a preheated oven at 360°F (180°C) for about 45 minutes.
When the blueberry sponge cake is ready, let it cool for about 10-15 minutes, then poke holes in it with a wooden skewer and pour lemon syrup over it using a spoon.
It is prepared by heating equal amounts of lemon juice and sugar in a vessel (for example, 5 tablespoons of lemon juice and 5 tablespoons of sugar).
When the cake has cooled completely, it is ready to be served.
Garnish with fresh blueberries, lemon slices, fresh mint leaves.
Also the Lemon and Blueberry Sponge Cake can be topped with lemon glaze or white chocolate.
