- 1¼ cups milk
- ¾ cup butter
- 4 eggs
- 2 cups sugar
- 1 tsp vanilla extract
- 2¼ cups flour
- 2¼ tsp baking powder
For the icing:
- 100g butter, at room temperature
- 60ml milk, gently warmed
- 500g icing sugar
- pinch of salt
- 200g blueberries
Preheat the oven to 180°C.
In a small saucepan, heat the milk and butter until the butter is just melted. Allow to cool slightly.
In a large bowl, beat the eggs, the sugar and vanilla extract until light and fluffy.
Sift together the flour and baking powder, and gently fold into the egg mixture, along with the milk and butter mixture.
Pour into a greased Le Creuset rectangular cake tin, and bake for 30 – 35 minutes or until a toothpick, inserted near the centre, comes out clean.
Cool on a wire rack before icing.
To make the icing, beat the butter in a large mixing bowl.
Gradually add the icing sugar, alternating with the warm milk when it becomes too thick. Beat with an electric mixer until light and fluffy.
Spread the icing evenly on the cooled cake and top with the blueberries.
Cut the cake into squares and serve.