Mini lemon and blueberry Victoria sponge cakes

12 servings

175g Lurpak® unsalted butter, softened 

175g caster sugar 

3 large free-range eggs 

1/2 tsp vanilla extract 

175g self-rising flour 

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 

Mini lemon and blueberry Victoria sponge cakes


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. 

Dust with icing sugar and serve. 

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