Blueberry sponge cake
2 plain yogurts (approximately 125g each)
125g of flour
125g of corn flour
11g baking powder
1 lemon zest
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.