A delicious vanilla cake with fresh blueberries.

INGREDIENTS

Cake

  • 300ml milk
  • 175g cup butter plus extra for greasing the tin
  • 4 eggs
  • 450g caster sugar
  • 1 tsp vanilla extract
  • 325g flour
  • 2¼ teaspoons baking powder

Icing

  • 100g butter, at room temperature
  • 500g icing sugar
  • 60ml hot milk
  • 200g blueberries

METHOD

Preheat the oven to 180°C/160°C Fan/Gas Mark 4

  1. In a small saucepan, heat the milk and butter until the butter is just melted. Allow to cool slightly.
  2. In a large bowl, beat the eggs, the sugar and vanilla extract until light and fluffy.
  3. Sift together the flour and baking powder and gently fold into the egg mixture along with the milk and butter mixture.
  4. Pour into a greased Le Creuset Rectangular Cake Tin and bake for 30-35 minutes or until a cocktail stick inserted near the centre comes out cleanly.
  5. Cool on a wire rack before icing.
  6. To make the icing, beat the butter in a large mixing bowl. Gradually add the icing sugar, alternating with the hot milk when it becomes too thick. Beat with an electric mixer until light and fluffy.
  7. Spread the icing evenly on the cooled cake and top with the blueberries. Cut the cake into squares and serve.