Spotty Blueberry & Clotted Cream Cake
This delightful blueberry cake is a perfect treat for any occasion. The soft, moist cake is studded with bursts of juicy blueberries, complemented by a decadent clotted cream and blueberry conserve filling. Each bite is a burst of fruity sweetness and rich creaminess, making it a true delight for the taste buds. It's a beautiful and delicious cake that is sure to impress your family and friends.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- 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.
- 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.
Prep Time
PT30M
Yield
Cuts into 10 slices
Nutrition
- Calories: 509 calories
- Fat Content: 34 grams fat
- Saturated Fat Content: 21 grams saturated fat
- Carbohydrate Content: 48 grams carbohydrates
- Sugar Content: 30 grams sugar
- Fiber Content: 0.9 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.8 milligram of sodium
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