Preheat the oven to 180°C (160°C fan oven). Grease the tin and dust it with flour. Beat 200g of Stork margarine and sugar with a mixer until smooth. Stir in the eggs carefully, one after another.
Fold in the flour and baking powder and stir in the milk. Mix in the blueberries.
Pour the batter into the prepared baking tin and bake in the preheated oven for 50-60 minutes. Check if the cake is cooked by inserting a skewer. If it comes out clean the cake is done. Allow the Blueberry Flower Cake to rest in the tin for approximately 15 minutes, then turn it out and cool.
In the meantime, beat 75g Stork with Butter and the icing sugar until smooth. Stir in cream cheese.
Spoon the cream over the top of the cake. Decorate it with flowers made of blueberries and halved raspberries. Your Blueberry Flower Cake is ready.
- Temperature: 180C oven, 160C fan, Gas 4 oC
- Baking time:
- Serves: 16