Fresh Blueberry Cake

Back in the day, blueberries weren’t something I really ate. I’m not sure if I’m unusual or if this is quite common for 80s babies but until I was about 18, I can’t remember seeing them except in the odd muffin.

Now blueberries are a staple in our house and this cake is a particularly favoured way to use them.

You will need – for the cake

150g caster sugar

120ml vegetable oil

2 eggs

180g fresh blueberries

2 1/2 teaspoons baking powder

75ml milk

250g self raising flour

1 1/2 teaspoons vanilla extract

For the frosting

1/2 cup fresh blueberries

125g margerine

250g icing sugar

Method

Preheat the oven to 375 F/ 190 C/gas mark 5
Prepare three round baking tins by greasing and lining them with baking paper
In a large bowl whisk the eggs, oil, sugar and vanilla until fluffy
Sprinkle a little flour over the berries and stir gentle until they’re all coated in flour
In another bowl, combine the rest of the flour and the baking powder
Add a few spoonfuls of flour and combine well
Add a little milk
Keep alternating between flour and milk until all is combined – don’t over mix
Finally, stir in the flour coated berries but be gentle. Stir until just combined
Spoon the mixture equally across the three baking tins. It will be quite thick and you’ll need to carefully spread it out
Bake until golden brown – about 15 to 20 minutes
Allow to cool in the tins

For the frosting

Place the berries in a pan with 3 tablespoons of water
Stir over a gentle heat, squashing the berries until you have a lovely purple syrup
Push the mixture through a sieve and return to the pan
Heat the mixture until it reduces down to about 2 tablespoons of syrup
Set aside to cool
Whisk the margerine until it begins to pale
Add the icing sugar a little at a time and whisk until smooth and fluffy
Add the blueberry syrup and mix until you have a lovely blueberry frosting
Begin to layer the cakes
Spread a couple of spoonfuls between each cake and on the top
Decorate the top with more berries and a few edible flowers