Blueberry Fold In Sponge Cake

Looking for a sweet treat that you can actually feel good about eating? These Soft & Chewy Peanut Butter Oatmeal Cookies are the perfect solution. By swapping out traditional butter and oil for unsweetened applesauce and a touch of honey, we’ve created a lighter cookie that doesn’t skimp on flavor. Packed with protein-rich egg whites and dry milk powder, they are hearty, satisfying, and perfect for an afternoon energy boost or a quick grab-and-go breakfast!

Ingredients

The Cake Batter:

1/2 cup butter (or margarine), softened

1/2 cup white sugar

1/4 teaspoon salt

1 teaspoon vanilla extract

2 egg yolks (reserve the whites)

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/3 cup milk

1 1/2 cups wild blueberries

1 tablespoon all-purpose flour (optional, for absorbing moisture)

The Meringue & Topping:

2 egg whites

1/4 cup white sugar

1 tablespoon white sugar (for sprinkling)

Recipe Stats

Prep Time: 20 minutes

Bake Time: 50 minutes

Total Time: 1 hour 10 minutes

Yield: Servings

Disclaimer

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Check Your Labels: We cannot guarantee that any recipe on this site is entirely free of allergens (such as nuts, dairy, gluten, soy, etc.). It is your sole responsibility to thoroughly check all ingredient labels before preparation.
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4. Results May Vary

Culinary outcomes depend on a wide variety of variables, including your local altitude, weather, oven calibration, humidity, and individual cooking skill level. We cannot guarantee that your final dish will always look or taste exactly like the photos or descriptions provided on this site.

Baking Tip: Adding flour to your blueberries will not keep them from sinking into your batter. It will, however, help absorb the blueberry juice and keep your batter from turning purple.

Instructions

Step 1.

Preheat your oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square baking pan to prevent sticking.

Step 2.

In a large bowl, cream together the softened butter and 1/2 cup of sugar until light and fluffy. Beat in the salt and vanilla extract. Add the 2 egg yolks and beat the mixture until smooth and creamy.

Step 3.

In a separate bowl, whisk together the 1 1/2 cups of flour and the baking powder. Alternately add portions of this flour mixture and the milk into the egg yolk mixture, blending gently after each addition until just combined.

Step 4.

Gently fold the blueberries into the thick batter.

Step 5.

In a clean, dry bowl, beat the 2 reserved egg whites until soft peaks form. Gradually add 1/4 cup of sugar, one tablespoon at a time, continuing to beat until stiff peaks form. Gently fold the whipped egg whites into the main batter in batches, taking care not to deflate the air you just whipped in.

Step 6.

Pour the batter evenly into your prepared pan. Sprinkle the remaining 1 tablespoon of sugar uniformly over the top. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.

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