Ingredients
- 185g (6½oz) unsalted butter, softened
- 185g (6½oz) caster sugar
- 4 medium eggs, lightly beaten
- 1 tsp vanilla extract
- 185g (6½oz) self raising flour, sifted
- 2 tbsp semi skimmed milk
- For the icing
- 50g (2oz) unsalted butter, softened
- 75g (3oz) icing sugar, plus 1 tsp to dust
- 200g (7oz) cream cheese
- 1 tbsp vanilla extract
- 2 tbsp semi skimmed milk
- 75g (3oz) blueberries
Method
Preheat the oven to 180C/160Cfan/350F/Gas 4. Grease and line 2 x 20cm (8in) round cake tins with greaseproof paper. Using an electric hand whisk beat the butter and sugar together until pale and fluffy.
Gradually add the eggs and vanilla a little at a time beating well after each addition. Sift the flour over the mixture and fold in gently with a large metal spoon. Add the milk to the mixture to bring to a dropping consistency.
Divide the mixture between the tins and bake on the middle shelf for 20 minutes or until a skewer comes out clean. Leave the cakes to cool in their tins for 5 minutes then turn out onto a wire rack to cool completely.
Meanwhile using the electric hand whisk beat the butter and sugar until pale and fluffy. Add the cream cheese, vanilla and milk and beat well until combined. Spread the icing in a thick layer onto one of the sponges, scatter with the blueberries then top with the other sponge. Dust with the icing sugar to serve.
Top Tip for making Victoria Sponge with Blueberries and Cream Cheese Icing
Lemon would be a lovely addition to the cream cheese & blueberries in this cake. Replace the vanilla and milk in the sponge with the juice of half a lemon and the zest of a whole lemon.
