1
Preheat the oven to gas mark 4 / 180*C / 350F
2
Line an 8 inch/22cm round loose based cake tin with Bakewell non stick siliconised baking paper.
3
In a large bowl add 175g of butter, 175g caster sugar, 175g of self raising flour, 3 large eggs, 1 teaspoon baking powder and 2 teaspoons vanilla extract. Mix with an electric whisk until thoroughly mixed together.
4
Stir in 100g of blueberries to the mixture. Carefully spoon the mixture into the tin and level off with a spatula.
5
Bake for 50 minutes or until it feels firm to touch.
6
Cool for 10 minutes and remove the cake from the tin. Transfer the cake to a wire rack to cool fully.
7
To make the vanilla icing: Whisk together 500g of icing sugar and 150g of unsalted butter until thoroughly mixed together.
8
In a separate bowl mix together 50mls of whole milk and 1 tablespoon of vanilla extract. One bit at a time add this to the sugar and butter mixture. Stirring thoroughly.
9
Spread the vanilla frosting on the outside of the cake. and garnish with blueberries.
