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1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter. Fold in the blueberries through the raw batter before baking.
2. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
3. To make the filling, beat the butter until smooth and creamy, then gradually beat in icing sugar. Beat in vanilla extract if you're using it. Spread the butter cream over the bottom of one of the sponges, top it with jam and sandwich the second sponge on top. Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.
4. For a simple filling, stir the caster sugar into the clotted cream. Sandwich the sponges with the blueberry conserve and a third of the clotted cream filling. Top with remaining cream and decorate with blueberries.

Per serving

509 kcalories, protein 6g, carbohydrate 48g, fat 34 g, saturated fat 21g, fibre 0.9g, salt 0.8 g

Latest comments and suggestions

• George

  06 February 2008

  George rated and commented on this recipe

  

  Beautiful, light cake. Not sure about mixing the clotted cream with the sugar though - made it really runny?

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• Nat Tidbury

  08 August 2008

  Nat Tidbury commented on this recipe

  I made this cake but omitted the clotted cream and opted just for the blueberry jam in order to keep the calories down - was absolutely fantastic - very light and moist.

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• Robyn

  16 September 2008

  Robyn rated and commented on this recipe

  

  This is simply a sponge with some blueberries thrown in- but i was so surprised at how moist and lovely it turned out. I didnt add the sugar to the cream etc (just put the cream in the middle, plain with some strawberry jam for colour) but it was really good. Great twist to a Vicky sponge.

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• Soonick

  29 July 2009

  Soonick commented on this recipe

  A lovely light tasty cake, looks really posh too!

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• looby2k

  13 September 2009

  looby2k commented on this recipe

  Am I being completley blind? I just read through to step 3 but cant find the ingrediant list or quantities for them. Can anyone help? Thanks

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• looby2k

  13 September 2009

  looby2k commented on this recipe

  Sorry ignore me, step three seems to be completly unrelated to this recipe as the filling/topping recipe is in step four!

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http://www.bbcgoodfood.com/recipes/2000/

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Ingredients

FOR THE CAKE

• 200g caster sugar
• 200g softened butter
• 4 eggs , beaten
• 200g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk
• 150g blueberries

FOR THE FILLING AND TOPPING

• 50g caster sugar
• 227g pot clotted cream
• 4 tbsp blueberry conserve
• a handful of blueberries , to decorate

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Difficulty and servings

Cuts into 10 slices

Preparation and cooking times

Cook 30 mins

Cake base freezes well for 3 months

Ingredients

FOR THE CAKE

• 200g caster sugar
• 200g softened butter
• 4 eggs , beaten
• 200g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk
• 150g blueberries

FOR THE FILLING AND TOPPING

• 50g caster sugar
• 227g pot clotted cream
• 4 tbsp blueberry conserve
• a handful of blueberries , to decorate

Per serving

509 kcalories, protein 6g, carbohydrate 48g, fat 34 g, saturated fat 21g, fibre 0.9g, salt 0.8 g

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