Blueberry Honey Cake

1 cup raw honey
250 g (9 oz) unsalted butter, softened
3 eggs
1 vanilla bean, split lengthways and seeds scraped, or a tbs of vanilla extract
125 ml (4 fl oz/1/2 cup) full cream milk
300 g (101/2 oz/ 2 cups ) self - raising flour*
1 cup blueberries
125 g milk chocolate
1/2 cup heavy cream

*I use 1 cup wholemeal SR flour, and 1 cup plain.

Preheat oven to 175°C (345F) and line a 22 cm (9 in) cake tin with baking paper. 

Beat the butter and honey in a bowl using a hand-held mixer, or a stand mixer with paddle attachment, for 6 minutes until light and fluffy.  Beat in the eggs and vanilla. Slowly pour in the and milk and mix on low speed , then gently fold in the flour to form a batter (being careful not to overwork the mixture).

Tip in the blueberries and stir lightly. Pour into a lined cake tin and bake for 45 to 60 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool slightly in the tin for 5 minutes, then transfer to a wire rack and leave to cool completely.

In a large stainless steel or glass bowl, add the chocolate. Place bowl over a saucepan of boiling water and melt the chocolate, stirring occasionally. Take off the heat and pour in cream bit by bit, mixing until smooth.

Once the cake is cooled, pour over the ganache. Best eaten at room temperature :)