Blueberry sponge slice
- Published: 31 May 09
- Updated: 18 Mar 24
This easy blueberry dessert recipe is made with ready-made madeira sponge so it’s ready in just 30 minutes. Even better – you don’t need to turn the oven on!
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Serves 6
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Hands on time 10 mins, plus chilling
Ingredients
- 2 x 225g punnets blueberries
- Juice of 1 lemon
- 150g icing sugar, plus extra to dust
- 1 small Madeira cake
- 200g soft cream cheese
- 250g tub mascarpone
- 3 tbsp Marsala, Madeira or sweet sherry
- 50g toasted flaked almonds
Method
- Place the blueberries in a pan with the lemon juice and 75g of the icing sugar and heat gently for about 5 minutes or until the blueberries are beginning to burst and you have a lovely sauce. Remove from the heat.
- Meanwhile, slice the Madeira cake lengthways into 3 pieces and arrange in the base of a 25cm x 15cm shallow roasting tin or dish. Spread the blueberries over the top and spoon on the juices to soak into the sponge.
- Place the cream cheese, mascarpone and Marsala and the remaining icing sugar in a bowl and beat together well until smooth. Spread the Marsala cream over the cooled blueberries.
- Place in the freezer for about 20 minutes – this will help it set quickly.
- Sprinkle with the flaked almonds and dust with icing sugar to serve.
- Recipe from June 2009 Issue
Nutrition
- Calories
- 725kcals
- Fat
- 46g (26.4g saturated)
- Protein
- 8g
- Carbohydrates
- 61.4g (54g sugars)
- Salt
- 0.8g
delicious. tips
Leftover sponge slices will keep in the fridge for a couple of days.
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I love this recipe because it’s quick, has my favourite ingredients (Blueberries and Mascarpone) and is absolutely delicious.