Blueberry Violet Meyer Lemon Victoria Sponge Cake

Blueberry Violet Meyer Lemon Victoria Sponge Cake

Blueberry Violet Meyer Lemon Victoria Sponge Cake


There is nothing more quintessentially British than a Victoria Sponge Cake.

I post frequently about them as they’re the ideal carrier vehicle for our jams, the variations are endless and I simply just love them.

With their big pillows of cream, jam, fresh fruit (and lemon curd on occasion) they always bring a smile and sense of occasion to most any gathering.

This variation showcases our award-winning Blueberry Violet Jam complemented by Meyer Lemon curd for a bright Spring medley.


Cake Ingredients:

* 225g (8oz) butter, softened

* 225g (8oz) superfine sugar

* 4 large eggs

* 1 tsp vanilla paste, essence or seeds from 1 pod

* 225g (8oz) self-raising flour

* 2 tsp baking powder

* 480 ml/ 2 cups heavy cream

* 1 T powdered sugar + more for dusting

* 1/2 jar of Coco Fine Foods Blueberry Violet Jam

* 2 tsp grated Meyer Lemon peel




Preheat oven to 350F

Butter two 8 in cake tins and line bottom with parchment.

Cream butter and sugar until light and then add vanilla and eggs one at a time.

Sift in flour and baking soda and mix until just combined.

Pour evenly into 2 pans and bake for 25min or until springy to touch and tester comes out clean. Cool on rack.



Meyer Lemon Curd:

*100g/ 2 whole eggs beaten

*40g/ whole yolks beaten

*120ml/ 1/2 c Meyer Lemon juice

*225 (8oz) cane sugar

*85g (6T) unsalted butter

*Zest of one Meyer Lemon

*Pinch of sea salt




*Combine the lemon juice with sugar, lemon zest, whole eggs, egg yolks and salt in a saucepan and cook over low heat.

*Add the butter and whisk continually, until melted.

*Increase the heat to medium-low heat and continue whisking constantly until thickened and coats the back of a wooden spoon. Do not allow to boil.

Remove from heat.

Strain through a fine mesh sieve and cool. Cover and refrigerate if not using immediately.


  • Side Note: Don't let the curd boil or your eggs will scramble.
  • Pour the lemon curd into a bowl through a fine strainer.
  • Pour the strained curd immediately into a glass jar or jars.
  • Let the Meyer lemon curd cool completely before storing it well sealed in the refrigerator.



Cake Assembly:

Whip cream with powered sugar until somewhat stiff.

Pipe or spread cream on first layer.

Gently place curd over cream leaving 1 inch of cream around edge.

Drop Coco Fine Foods Blueberry Violet Jam in spoonfuls over curd.

Sprinkle 1 cup blueberries over jam.

Place 2nd layer on top and dust with confectioners sugar and decorate to liking with berries.

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