Blueberry Layer Cake

Cake:

• 225g butter, cubed
• 1¼ cups CSR Caster Sugar
• 3 eggs
• 2 cups self-raising flour
• 350ml Greek yoghurt
• 60ml milk
• 1 cup blueberries (fresh or frozen)

Blueberry Jam:

• 4 cups blueberries (fresh or frozen)
• 2¼ cups CSR Jam Setting Sugar
• 10g butter

Swisse Meringue Buttercream:

• 6 egg whites
• 1½ cups CSR Caster Sugar
• 400g unsalted butter, room temperature
• ½ cup blueberry jam
• Fresh blueberries, to garnish

1. For the cake, preheat oven to 160°C fan-forced. Lightly grease three 20cm round cake tins and line the base with baking paper.
2. In a large bowl, cream the butter and caster sugar using an electric mixer until smooth and creamy. Add the eggs, one at a time, beating well after each addition until combined.
3. Fold in half of the flour and yoghurt. Continue with remaining half until combined.
4. Divide mixture between the three prepared pans. Sprinkle with blueberries. Bake for 40 mins. Remove from oven and set aside to cool for 10 mins before turning onto wire racks.
5. To make blueberry jam, crush blueberries in a food processor or blender. Combine in a large saucepan with Jam Setting Sugar over a low heat, stirring until sugar is dissolved.
6. Add the butter and increase heat to a rolling boil for approximately 4 mins. Remove from heat. Test that the jam is set by spooning a small amount onto a cooled plate. If it wrinkles when dragging your finger through the surface then it is ready. Store in a hot sterilised jar.
7. For the meringue buttercream, start by whisking egg whites and caster sugar in a large bowl over a saucepan of simmering water. Whisk continuously until sugar is dissolved.
8. Remove bowl from heat. Whisk on high speed until stiff peaks are formed. Add butter, two tablespoons at a time, until thick and fluffy. Add some of the blueberry jam to give colour.
9. To assemble the cake, place one layer of cake on a serving platter followed by a third of the jam and icing. Repeat with two more layers. Finish with a handful of fresh berries.