I baked this cake as a treat for us all around Mothering Sunday (Mother's Day) here in the UK. My daughters made me homemade cards and we had a leisurely day at home relaxing and enjoying each others company. I was able to sneak an afternoon nap too as bubs had be up just before 5am.
It is a quick and easy bake to make, as most of my recipes are, and is great for an afternoon or morning tea treat.
120g caster sugar
1 dollop vanilla bean paste or 2 tsp vanilla extract
175g plain flour
1/2 tsp baking powder
3 medium free range eggs, beaten
200g fresh blueberries
Preheat your oven to 180C/160C Fan/Gas Mark 4. Grease and line two 7 inch/18cm cake tins.
Cream the butter, sugar and vanilla together until light and fluffy. Beat in the eggs one at a time, adding 1 tablespoon of flour with each egg. Fold through the rest of the flour followed by the blueberries.
Divide the mixture evenly between your prepared cake tins and level the top. Bake the cakes for 30 minutes or until a skewer inserted in the centre comes out clean.
Sandwich the cakes together with buttercream or whipped fresh cream. I used lemon buttercream.