Spotty blueberry & clotted cream cake

Spotty blueberry & clotted cream cake

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(4 ratings)

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Cooking time

Cook: 30 mins

Skill level

Easy

Servings

Cuts into 10 slices

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

Nutrition and extra info

Additional info

  • Cake base freezes well for 3 months
Nutrition info

Nutrition per serving

kcalories
509
protein
6g
carbs
48g
fat
34g
saturates
21g
fibre
0.9g
sugar
30g
salt
0.8g

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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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.

Recipe from Good Food magazine, May 2005

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Comments

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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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