Blueberry Bakewell clouds

(260 ratings)
Blueberry clouds recipe from Eat Me!
Blueberry clouds recipe from Eat Me!
  • Makes: 12

  • Prep time:

    (approx, including decoration time)
  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

A little bit like bakewell tarts, these blueberry cupcakes have a biscuit base and moist vanilla sponge topped with cream cheese icing with blueberry jam in the middle


For the base:

  • 12 digestive biscuits
  • 110g / 4oz melted butter
  • 1 dsrtsp demerara sugar

For the cake:

  • 200g / 7oz cream cheese
  • 2dstspn icing sugar
  • 1dstspn lemon juice
  • 110g / 4oz unsalted butter, room temperature
  • 110g / 4oz caster sugar
  • 2 large eggs
  • 110g / 4oz self-raising flour
  • 1tsp baking powder
  • 1tsp vanilla

For the filling:

  • 3tbsp blueberry jam

For the icing:

  • 170g / 6oz unsalted butter
  • 170g / 6oz cream cheese
  • 500g / 1lb, 2oz icing sugar
  • Dot of purple food colouring paste

Xanthe Milton says: 'When my niece first saw these she named them blueberry clouds and they have been called this ever since


  1. Preheat the oven to 180°C/350°F/gas 4. Line a 12-hole nonstick muffin tray with paper muffin cases.
  2. First make the base: Place the digestives in a plastic bag and bash them with a rolling pin until they resemble fine breadcrumbs. Put them in a bowl, stir in the demerara sugar, then the melted butter and mix well. Press firmly into the base of each paper case.
  3. Whisk the cream cheese in a bowl with the lemon juice and sifted icing sugar until combined. Set aside.
  4. To make the cake: Whisk the butter and sugar until fluffy. Add the eggs, followed by the vanilla, flour and baking powder. When thoroughly combined, stir in the cream cheese.
  5. Add a generous dessertspoon of cake mixture onto the crumb base in each paper case and bake in the oven for 20 mins. Cool on a wire rack.
  6. Remove the centre of each cake with an apple corer and fill with about a tsp of jam.
  7. Cream together the butter and cheese for the icing and beat in the icing sugar. Add a dot of food colouring to make the icing a lilac colour. Spread a thin layer of icing over the top of each cake.
This recipe is taken from Eat Me! by Xanthe Milton, published by Ebury Press, £15 HB and available from Amazon

Eat Me! cook book by Xanthe Milton

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