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Blueberry Victoria Sponge Cake

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About the bake

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.

45Total Time
20Prep Time
25Bake Time
8Serves
Easy

Method

  1. Step 1:

    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.

  2. Step 2:

    Cream together the butter and sugar until it is light and creamy.

  3. Step 3:

    Add the beaten eggs, a little at a time – if the mixture starts to curdle, add a little flour.

  4. Step 4:

    Fold in the vanilla extract and flour, adding a little milk if needed, to give a dropping consistency.

  5. Step 5:

    Divide the mixture between the two tins and gently spread out with a spatula.

  6. Step 6:

    Bake for 20-25 minutes, or until golden brown on top and springy to the touch.

  7. Step 7:

    Remove from the oven and leave to rest for 5 minutes before turning out onto a cooling rack and leave to cool.

  8. Step 8:

    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.

  9. Step 9:

    Top with the other sponge and repeat with the cream and blueberries. Dot with fresh mint leaves before serving.

Ingredients

  • For The Sponge Cake

    • 175g Butter (unsalted)
    • 175g Billington's Unrefined Golden Caster Sugar
    • 3 Eggs (medium)
    • 0.5 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
    •  Mint leaves (to decorate)

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