This is how it's made Blueberry Flower Cake

  1. Step 1

    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.

  2. Step 2

    Fold in the flour and baking powder and stir in the milk.  Mix in the blueberries.

  3. Step 3

    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.

  4. Step 4

    In the meantime, beat 75g Stork with Butter and the icing sugar until smooth. Stir in cream cheese.

  5. Step 5

    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