125g butter, at room temperature
¾ cup firmly packed brown sugar
1¼ cups self-raising flour
200g blueberry yoghurt
¾ cup frozen blueberries, plus extra, to serve
icing sugar and thick cream, to serve
1 Preheat oven to 180˚C. Grease and line a 20cm ring tin with baking paper. Using an electric hand mixer, beat butter and sugar until light and creamy. Add eggs, 1 at a time, beating well after each addition. Sift flour over batter. Add yoghurt and blueberries. Using a large metal spoon, gently stir until well combined.
2 Spoon into prepared tin and bake for 40-45 minutes or until a skewer inserted into cake comes out clean. Stand for 5 minutes before turning out onto a wire rack to cool. Transfer to a serving plate. Dust with icing sugar. Serve with cream and remaining blueberries.