In my humble opinion, cakes without frosting are the best cakes. Not only are they way easier to make, but they are also more of an anytime cake than a traditional three-tiered extravaganza. This one in particular is a frosting-free showstopper. The golden hue of the sponge and purple of the blueberries look pretty darn regal and super delicious.
Preheat your oven to 350°F and prepare a 23 centimeter springform pan by spraying it with nonstick cooking spray and dusting the bottom and sides with cornmeal. Shake out any excess cornmeal and wrap the outside of the pan with aluminum foil to ensure that nothing leaks out. Set aside.