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Spotty blueberry & clotted cream cake

Spotty blueberry & clotted cream cake

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(4 ratings)

Cook: 30 mins

Easy

Cuts into 10 slices
Spotty blueberry and clotted cream sponge, the perfect fruity party cake

Nutrition and extra info

  • Cake base freezes well for 3 months

Nutrition per serving

  • kcalories509
  • fat34g
  • saturates21g
  • carbs48g
  • sugars30g
  • fibre0.9g
  • protein6g
  • salt0.8g
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Ingredients

For the cake

  • 200g caster sugar
  • 200g softened butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g self-raising flour
  • 1 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 tbsp milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 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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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.

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Comments, questions and tips

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Comments (11)

jenniferg's picture
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Lush!!!

A wonderful sight and taste to behold!

mme_mim's picture

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.

mme_mim's picture

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.

dthom3uk's picture

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!

bethocallaghan's picture
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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.

looby2k's picture

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

looby2k's picture

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

soonick's picture

A lovely light tasty cake, looks really posh too!

imabadpixie's picture
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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.

nattidbury's picture

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.

georgeb74's picture
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Beautiful, light cake. Not sure about mixing the clotted cream with the sugar though - made it really runny?

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