3 x 75g punnets of blueberries
125ml kirsch (cherry brandy)
2- 3 tbsps brown sugar
250g unsalted butter at room temperature
250g raw caster sugar
400g self-raising flour
1 tsp. baking powder
Toss the blueberries with the kirsch and brown sugar and set aside for 1 hour. Preheat the oven to 180C and line 4 small springform tins with baking paper.
Cream the butter and sugar until light and fluffy. Add the eggs one at a time and beat well. Sift the flour and baking powder into a separate bowl, then fold into the butter mixture. Pour into the tins and smooth the surface with a little water. Press the blueberries on top of the cake, reserving the leftover kirsch syrup. Bake the cakes for 30 minutes, or until skewer comes out clean.
Remove the cake from the oven and drizzle with the kirsch syrup. Allow to cool in the tins for about 30 minutes, then remove from the tins and leave to cool completely.