Spotty blueberry & clotted cream cake

Spotty blueberry & clotted cream cake

Spotty blueberry and clotted cream sponge, the perfect fruity party cake

Difficulty and servings

Easy

Cuts into 10 slices

Preparation and cooking times

Cook time

Cook 30 mins

Freezable

Cake base freezes well for 3 months

Method

  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, sugar 30g, salt 0.8 g

Recipe from Good Food magazine, May 2005.

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Latest comments and suggestions

  • Binder photo George

    06 February 2008

    George rated and commented on this recipe

    4 stars

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

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  • Binder photo 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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  • Binder photo Robyn

    16 September 2008

    Robyn rated and commented on this recipe

    5 stars

    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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  • Binder photo Soonick

    29 July 2009

    Soonick commented on this recipe

    A lovely light tasty cake, looks really posh too!

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  • Binder photo 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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  • Binder photo 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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  • Binder photo Beth

    19 April 2010

    Beth rated and commented on this recipe

    4 stars

    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.

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  • Binder photo 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!

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  • Binder photo 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.

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  • Binder photo 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.

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  • Binder photo Jennifer

    20 January 2012

    Jennifer rated and commented on this recipe

    5 stars

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

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Difficulty and servings

Easy

Cuts into 10 slices

Preparation and cooking times

Cook time

Cook 30 mins

Freezable

Cake base freezes well for 3 months

Ingredients

FOR THE CAKE

FOR THE FILLING AND TOPPING

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Per serving

509 kcalories, protein 6g, carbohydrate 48g, fat 34 g, saturated fat 21g, fibre 0.9g, sugar 30g, salt 0.8 g

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