Blueberries Victoria Cake

Directions

1. In a large bowl, mix the flour, baking powder, sugar, and vanilla sugar together
2. Add the two beaten eggs and the oil and mix well
3. Gradually add the milk while continuously stirring
4. Bake in a preaheated oven at 370°F for about 40min or until a knife comes out dry
5. During that time, make the icing. Mix the sugar and the softened butter together and put in the fridge for later
6. Cover and microwave the blueberries for about 1 min so they’re juicy
7. When the cake is ready, let it cool down completely before cutting it into two and spreading the icing on the bottom half
8. Spread the blueberries on the icing and cover with the second half
9. Sprinkle th​Wanted to make a Victoria Sponge but had no strawberries, so it’s a Blueberries Sponge 😉 Also, after I made this cake I learnt that my flatmate apparently hates blueberries (or any fruit in cakes!!) (and billions of other food!) and it’s getting harder and harder to make anything that fits her taste. Anyways, this cake was definitely delicious and I love how blueberries and their juice mix with the cake to give something super moist, colorful and yummy 🙂 Hope you like it![recipe title="Blueberries Victoria Cake" servings="8" difficulty="medium" description="Moist and decadent cake with a fondant blueberries icing"]
[recipe-ingredients] For the cake:

– 2 cups + 1/4 flour – 2 tsp baking powder – 2 cups sugar – 7g vanilla sugar – 1/3 cup sunflower oil – 2 eggs – 1/4 to 1/2 tsp salt to taste – 3/4 cup unsweetened vanilla almond milk – Some icing sugar to put on top of the cake

For the icing:

– 1 cup icing sugar – 3.5 tbsp softened butter – 1 + 1/2 cup blueberries [/recipe-ingredients]

[recipe-directions]

10. In a large bowl, mix the flour, baking powder, sugar, and vanilla sugar together
11. Add the two beaten eggs and the oil and mix well
12. Gradually add the milk while continuously stirring
13. Bake in a preaheated oven at 370°F for about 40min or until a knife comes out dry
14. During that time, make the icing. Mix the sugar and the softened butter together and put in the fridge for later
15. Cover and microwave the blueberries for about 1 min so they’re juicy
16. When the cake is ready, let it cool down completely before cutting it into two and spreading the icing on the bottom half
17. Spread the blueberries on the icing and cover with the second half
18. Sprinkle the cake with some icing sugar