100g fresh blueberries, the smaller the better or cut in half if too large
250ml double cream
100g mascarpone
50g icing sugar
Juice and zest of 1 lemon
Blueberry jam
Preheat the oven to 190c/170c fan
Lightly grease your 12 cup mini sandwich tins
Preparation
Sharing namesake with royalty, the Victoria sponge cake is a high rising favourite with a sweet pop of zesty lemon. Layered with a rich curd cushioned between fluffy sponges and followed by a dusting of powdered sugar, these cherished cakes are famed for their versatility and savoury delights.
Our traditional recipe, for mini lemon and blueberry Victoria sponge cakes, scales this longstanding classic into bite-sized treats with a homemade curd of fresh fruits sandwiched between buttery cakes. With their buttery and satisfyingly moist crumb that easily dresses up or down, our Victoria sponge cakes are guaranteed crowd-pleasers at every turn.
In a large bowl, whisk the butter and sugar together with an electric whisk until light and fluffy.
Whisk in the eggs, one at a time. If the mixture curdles, mix in a tablespoon of flour.
Fold in the flour gently and spoon half way up into the prepared tins and dot each cake with a couple of fresh blueberries. Reserve the rest for decoration.
Bake for about 15 on the middle shelf, making sure a skewer comes out clean.
Leave the cakes to cool in the tin for 5 minutes and then remove and finish cooling on a wire rack.
In the meantime, whip the double cream to soft peaks. Add in the mascarpone, the icing sugar, lemon juice and zest and then continue whipping until stiff peaks. This will happen very quickly so be careful not to over beat the mixture.
Once the cakes have cooled completely, cut them in half horizontally and arrange spread the bottom half of each cake with a tablespoon of mascarpone cream, a tsp of blueberry jam and 3 fresh blueberries. Then sit the top half of the cake onto the blueberries.
