Blueberry sponge cake

Ingredients

2 plain yogurts (approximately 125g each)
125g of flour
125g of corn flour
2 eggs
125g sugar
11g baking powder
1 lemon zest

Preparation

Pre-heat oven to 180°C.

In a bowl, mix together the eggs and sugar. Add the yogurts and lemon zest. Then add flour, cornflour and baking powder.
Butter and flour a cake baking pan.
Pour the dough onto the pan.
Bake the cake for about 40 minutes. Poke with a knife to test the doneness.

Remove the cake from the pan and slice into 3 horizontal layers. Brush the blueberry syrup on, to moisten the cake a little.
Set the Bonne Maman Wild Blueberry Preserve and fresh blueberries on each cake layer. Pile up the layers and sprinkle some icing sugar over.

Decorate the cake and serve immediately.

Finish

1 jar of Bonne Maman Wild Blueberry Preserve
1 full glass of blueberry syrup (approx. 20ml)
120g fresh blueberries (optional)
Icing sugar