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Spotty blueberry & clotted cream cake

Spotty blueberry & clotted cream cake

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A star rating of 4.5 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Cook:
  • Easy
  • Cuts into 10 slices

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

  • Freezable (Cake base freezes well for 3 months)
Nutrition: per serving
HighlightNutrientUnit
kcal509
fat34g
saturates21g
carbs48g
sugars30g
fibre0.9g
protein6g
low insalt0.8g
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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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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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A star rating of 4.5 out of 5.6 ratings
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