Spotty blueberry & clotted cream cake

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?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Soonick

  29 July 2009

  Soonick commented on this recipe

  A lovely light tasty cake, looks really posh too!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Beth

  19 April 2010

  Beth rated and commented on this recipe

  

  Lovely cake - looks lovely. If the clotted cream and sugar looks a bit runny just keep beating it and it thickens up - wouldn't use an electric whisk to beat it though just in case it gets overbeaten.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• dthom3uk

  02 July 2011

  dthom3uk commented on this recipe

  Excellent cake and got lots of 'wows' when eaten. Would recommend using a thicker cream for the filling. I used Madagascan vanilla cream from one of the large supermarkets which tastes lovely!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• mme_mim

  23 August 2011

  mme_mim commented on this recipe

  This cake is amazing! Made it for a friend's birthday and have never had so many fantastic comments for a cake! I used buttercream icing and blueberry jam for the filling and covered the cake in the icing too which worked beautifully.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• mme_mim

  23 August 2011

  mme_mim commented on this recipe

  This cake is amazing! Made it for a friend's birthday and have never had so many fantastic comments for a cake! I used buttercream icing and blueberry jam for the filling and covered the cake in the icing too which worked beautifully. Absolutely worth a try.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jennifer

  20 January 2012

  Jennifer rated and commented on this recipe

  

  Lush!!! A wonderful sight and taste to behold!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

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

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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 6.0g, carbohydrate 48.0g, fat 34.0 g, saturated fat 21.0g, fibre 0.9g, sugar 30.0g, salt 0.8 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.