Victoria sponge cake recipe, with blueberries and cream

Ingredients

• 200 g caster sugar
• 200 g unsalted butter (softened)
• 4 eggs (beaten)
• 200 g flour
• 2 tsp baking powder
• 2 tbsp milk
• 2 tbsp vanilla extract
• ½ tsp sea salt
• 400 g blueberries (for filling (fresh or frozen))
• 100 g fresh blueberries (for decoration)
• 1 lemon (zest only (reserve a pinch of zest to decorate))
• 300 ml double cream
• 200 g softened cream cheese
• 2 tbsp corn flour (amount can vary depending on if using frozen berries and juiciness of berries)
• 1 tbsp vanilla extract
• 5 tbsp caster sugar
• 100 g icing sugar (sifted (plus extra for decoration))