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Note that the glazed cake requires minimum 3 hours of refrigeration.
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For the cake:
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1. Preheat oven to 180 C. Grease three 20cm cake pans.
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2. In a large bowl beat together butter, sugar and vanilla until light and creamy.
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3. Add eggs one at a time beating after each addition.
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4. In a separate medium bowl mix together flour and baking powder.
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5. Start adding flour and milk to butter mixture alternating between the two and mixing after each addition (so add a quarter of the milk, mix, add a quarter of the flour, mix and so on).
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6. Gently fold in blueberries.
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7. Divide between the prepared pans and bake for about 25 minutes or until a toothpick inserted into the cake comes out clean. Remove from oven and allow to cool prior to glazing.
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For the glaze:
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1. In a food processor or using a blender beat together glaze ingredients
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2. Stack the layers of the cake on top of each other pouring glaze over each layer before adding next.
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3. Place in refrigerator for at least 3 hours or overnight.
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For the frosting:
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1. Beat together softened butter and icing sugar until light and creamy.
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2. Add yogurt and fresh juice.
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3. Spread over the cake.
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4. Decorate the cake with sprinkles or whatever else you want. Use your imagination here.
