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Blueberry cake with vanilla frosting

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.

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