Blueberry Victoria Sandwich With Lime Frosting Recipes

BLUEBERRY VICTORIA SANDWICH WITH LIME FROSTING

Blueberry Victoria Sandwich with Lime frosting image

Ring the filling changes for a Victoria Sandwich

Provided by hilbee

Time 55m

Yield Serves 12

Number Of Ingredients 0

Ingredients

Steps:

Pre-heat the oven to gas 3. Line 2 20cm sandwich tins.
Cream margarine and sugar together. Then add an egg at a time and beat in between in order to get as much air into the mixture. Add the vanilla essence and fold in the flour. Add milk to slacken the mixture so that it is a good dropping consistency. Divide between the two tins and bake for 35 minutes
While cakes are baking, make the blueberry compote by putting the blueberries and the granulated sugar in a small pan on a low heat. Stir until the sugar has melted and then boil until the sauce is thickened. Take off the heat and cool.
To make the frosting, soften the butter with the lime peel. Slowly add the icing sugar and lime juice and beat constantly until smooth.
Take out the cake and cool on wire racks. When cold, assemble by putting the compote on the bottom layer, adding the top and then covering the top with the frosting.

BLUEBERRY LIMEADE

Blueberry Limeade image

Refreshing blueberry limeade is prepared with fresh blueberries, lime juice, and sugar. Serve cold over ice. Stir well before serving.

Provided by Yoly

Categories Drinks Recipes Juice Recipes

Time 5m

Yield 8

Number Of Ingredients 4

Ingredients

2 cups fresh blueberries
½ cup white sugar, or to taste
⅓ cup freshly squeezed lime juice
6 cups water, or more as needed

Steps:

Blend blueberries, sugar, lime juice, and 1 cup water together in a blender; pour into a pitcher. Add remaining water and stir.

Nutrition Facts : Calories 71.6 calories, Carbohydrate 18.6 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, Sodium 5.9 mg, Sugar 16.3 g

BLUEBERRY-LIME SCONES

Blueberry-Lime Scones image

These blueberry-lime scones are very easy to make. Eat them fresh out of the oven and they will be better than any you've had at a coffee shop!

Provided by Marcia

Categories Scones

Time 45m

Yield 8

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
⅓ cup white sugar
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
½ cup unsalted butter, chilled
½ cup sour cream
1 large egg
1 tablespoon lime zest
3 ounces dried blueberries
1 tablespoon white sugar

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Whisk flour, 1/3 cup sugar, baking powder, salt, and baking soda together in a large bowl. Grate butter into flour mixture; toss and mix until mixture looks like coarse meal.
Whisk sour cream, egg, and lime zest together in a small bowl; add to flour mixture along with blueberries. Mix with a fork to form a dough. Turn dough out onto the prepared baking sheet. Pat into a 7-inch round. Cut into 8 wedge-shaped pieces and separate scones. Sprinkle with 1 tablespoon sugar.
Bake in the preheated oven until light golden brown, about 18 minutes. Cool 5 to 10 minutes before serving.

Nutrition Facts : Calories 331.2 calories, Carbohydrate 44 g, Cholesterol 60.1 mg, Fat 15.7 g, Fiber 1.8 g, Protein 5 g, SaturatedFat 9.4 g, Sodium 264.8 mg, Sugar 10.1 g

CLASSIC VICTORIA SANDWICH RECIPE

Classic Victoria sandwich recipe image

The perfect party cake, a Victoria sponge is a traditional bake everyone will love. Makes an easy wedding cake, too

Provided by Barney Desmazery

Categories Afternoon tea, Buffet, Supper, Treat

Time 1h

Yield Cuts into 10 slices

Number Of Ingredients 11

Ingredients

200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
100g butter, softened
140g icing sugar, sifted
drop vanilla extract (optional)
half a 340g jar good-quality strawberry jam
icing sugar, to decorate

Steps:

Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
Bake for about 20 mins until golden and the cake springs back when pressed.
Turn onto a cooling rack and leave to cool completely.
To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you're using it).
Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.
Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.

Nutrition Facts : Calories 558 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 57 grams sugar, Fiber 0.6 grams fiber, Protein 5 grams protein, Sodium 0.9 milligram of sodium

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