Spotty blueberry & clotted cream cake

Spotty blueberry & clotted cream cake

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(6 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

  • kcal509
  • fat34g
  • saturates21g
  • carbs48g
  • sugars30g
  • fibre0.9g
  • protein6g
  • salt0.8g

Ingredients

    For the cake

    • 200g caster sugar
    • 200g softened butter
      Butter

      Butter

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      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 4 eggs, beaten
      Eggs

      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

      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…

    • 150g blueberries
      Blueberry

      Blueberry

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      Blueberries are one of the few edibles native to North America and credited with being…

    For the filling and topping

    • 50g caster sugar
    • 227g pot clotted cream
    • 4 tbsp blueberry conserve
      Blueberry

      Blueberry

      bloo-bear-ee

      Blueberries are one of the few edibles native to North America and credited with being…

    • a handful of blueberries, to decorate
      Blueberry

      Blueberry

      bloo-bear-ee

      Blueberries are one of the few edibles native to North America and credited with being…

    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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    georgeb74
    6th Feb, 2008
    4.05
    Beautiful, light cake. Not sure about mixing the clotted cream with the sugar though - made it really runny?

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