Recipes Cake Recipes Sponge Cakes Blueberry Victoria Sponge Cake Back to Sponge Cakes Blueberry Victoria Sponge Cake Total Time 45m Prep Time 20m Bake Time 25m Serves 8 Skill Level Easy 0 Reviews No ratings yet Share Capture the flavours of summer in this cake. The elderflower cordial and the mint blend with the blueberries to make this an impressive cake. Perfect to serve and share with afternoon tea. Method Preheat the oven to 180˚C (fan 160˚C, gas mark 5). Lightly grease two 20cm cake tins and line the base with greaseproof paper. Cream together the butter and sugar until it is light and creamy. Add the beaten eggs, a little at a time – if the mixture starts to curdle, add a little flour. Fold in the vanilla extract and flour, adding a little milk if needed, to give a dropping consistency. Divide the mixture between the two tins and gently spread out with a spatula. Bake for 20-25 minutes, or until golden brown on top and springy to the touch. Remove from the oven and leave to rest for 5 minutes before turning out onto a cooling rack and leave to cool. Whisk the double cream and elderflower cordial together until just stiff. Spread half of the mixture over the base of the cake then sprinkle with half the blueberries. Top with the other sponge and repeat with the cream and blueberries. Dot with fresh mint leaves before serving. Let's Bake The easiest way to follow a recipe Reviews Unfortunately there are no reviews for this recipe yet! Leave Your Thoughts Your Rating 5 stars4 stars3 stars2 stars1 star Email Your Review Ingredients Metric For The Sponge Cake 175g Butter (unsalted) 175g Billington's Unrefined golden caster sugar 3 Eggs (Medium) ½ tsp Nielsen Massey Vanilla extract 175g Self-raising white flour 1 tbsp Milk For the cream mixture 300ml Double cream 5 tbsp Elderflower cordial 225g Blueberries 0 Mint leaves (to decorate )