Try out my recipe for blueberry cake, we all love blueberry muffins, so why not step it up and make a big cake for everyone to enjoy. Finished with vanilla butter cream and white chocolate daisies this is a real delight if I do say so myself and such a simple, quick recipe to follow.
165g unsalted butter
165g golden caster sugar
215g organic plain flour
100ml vanilla yogurt
1tsp baking powder
3 medium eggs
Butter cream (I used betty crocker)
White chocolate (I used organic green and black) daisies to decorate, mould from Lakeland
Step 1) Preheat oven to 180c/160 fan/ Gas4, Line two round cake tins with baking parchment. In a bowl cream together the sugar and butter until creamy, next stir in the eggs, sifted flour, baking powder and vanilla yogurt and combine the mixture together.
Step 2) Then gently mix the blueberries into the mixture, careful you don’t puncture them, next pour the mixture evenly into the cake tins.
Step 3) Bake the cake in the oven for 30 minutes or until golden and springy, let the cake cool on a wire rack. Once cool, smoother each cake base with vanilla butter cream, stick them together and decorate how you wish.