Name: Spotty blueberry & clotted cream cake
Cook time: 30 min
Total time: 30 min
Yield: Cuts into 10 slices
Cuisine: British
Ingredients: 200g caster sugar; 200g softened butter; 4 eggs beaten; 200g self-raising flour; 1 tsp baking powder; 2 tbsp milk; 150g blueberries; 50g caster sugar; 227g pot clotted cream; 4 tbsp blueberry conserve; a handful of blueberries to decorate

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Spotty blueberry & clotted cream cake

Spotty blueberry & clotted cream cake

Good Food team

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Cuts into 10 slices

Easy

Cook: 30 mins

A star rating of 4.5 out of 5.6 ratingsRate

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

Freezable (Cake base freezes well for 3 months)

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

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

low

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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