Blueberry and Lemon Curd Victoria Sponge Cake

A slight twist on a true classic blueberry and lemon curd victoria sponge cake.

Blueberry and lemon curd victoria sponge cake

I’m not great at making decisions its never been one of my strong points. So give me too much choice and I get a little overwhelmed and go for the safe option. Don’t get me wrong I love trying new things and thrive on change but not when there is lots of choices. This is especially true when it comes to the superficial matter of selecting what cake to have. I know what a third world problem! But cake is a serious matter.

Blueberry and lemon curd victoria sponge cake

Blueberry and lemon curd victoria sponge cake

That’s why Victoria sponge cake is a absolute fail safe choice to make whether your out or baking for others at home, it s a win, win. However its always nice to add something a little different to elevate this winner even more, a nice home made jam and in this case a generous helping of lemon curd too. For me the charming yet understated Victoria sponge cake gives me a big dose of the warm and fuzzies. It holds memories of Grandmas, of love, of home. Its also a bloomin brilliant sponge cake its a whisper of a sponge light and aerated and so, so simple to make. If you follow the basic rule of weigh your eggs, then use the same amount of flour, sugar and butter, you cant go wrong.

I have another Victoria sponge cake recipe you can check out here for a quince and crystallised ginger cake.

Blueberry and lemon curd victoria sponge cake

Blueberry and lemon curd victoria sponge cake

Blueberry and lemon curd victoria sponge cake

Blueberry and Lemon Curd Victoria Sponge Cake

Blueberry and lemon curd victoria sponge cake

  • Cook Time: 25m

Ingredients

  • 4 Eggs
  • 225 g Caster sugar
  • 225 g Self raising flour
  • 2 tsp. Baking powder
  • 225 g Soft unsalted butter
  • 1 tsp. Vanilla esscence
  • 3 tbsp. Lemon curd
  • 4 tbsp. Blueberry jam
  • 300 ml Whipping cream
  • 2 tbsp. Icing sugar to dust
  • Blueberries to decorate

Instructions

  1. Preheat oven to 180c/350f/160fan gas 4. Grease and line two 20cm cake tins.
  2. In a bowl add all the cake ingredients the eggs, sugar, flour, baking powder, butter and vanilla and using a hand mixer, stand mixer or by hand mix together until completely combined. Pour evenly between the two cake tins and bake for about 25 minutes until golden.
  3. Leave to cool a little before transferring to a cooling rack. Whip the cream. When completely cool turn one cake upside down and spread with the lemon curd, then the blueberry jam and cream. Place the other cake on top and dust with icing sugar.

Blueberry Jam

  • Total Time: 30m

Ingredients

  • 350 g Blueberries
  • 175 g Jam sugar (sugar with added pectin)
  • 45 ml Water

Instructions

  1. In a pan add the blueberries and water bring to the boil and then reduce heat and simmer for 10 minutes until berries start to burst. Add the sugar and cook for a further 10 to 15 minutes until sugar is completely dissolved or reaches 105 degrees c on a sugar thermometer.
  2. Pour into a clean sterilised jar. Leave to cool then seal and chill.

 

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