Blueberry Lemon Sponge

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This is a light refreshing dessert perfect anytime. I serve it warm during the cold months and cold during the warm months. Just add a dollop of whipped cream and.....oila!!! I've also made this with fresh raspberries which is awesome!

Preparation time: 10 minutes
Cooking time: 45-50 minutes

Difficulty: Medium - experience needed
Serves: 4-6

Dietary guidance: v n 

Tags: dessert · lemon · blueberry ·


2 cups fresh blueberries, picked thru and washed
3/4 cup sugar
1/4 cup flour
1/8 teaspoon salt
3 tablespoons butter, melted
1 1/4 teaspoon grated lemon rind
1/4 cup fresh squeezed lemon juice
1 1/2 cups whole milk
3 egg yolk, slightly beaten
3 egg whites, stiffly beaten
whipped cream (for garnish)


Preheat oven to 350 degrees F. Place blueberries in a 2-quart glass casserole and set aside.
In a large bowl, combine the sugar, flour and salt. Stir in the melted butter, lemon rind and lemon juice. Mix well and add the milk and egg yolks.
Carefully fold in the beaten egg whites and pour mixture into the casserole over the blueberries.
Place casserole in a water bath and bake for 45-50 minutes or until browned around the edges and slightly on top.
Serve warm or cold with whipped cream if desired.


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