• 1 1/3 cups plain flour
• 1 teaspoon bicarbonate of soda
• 1/3 cup cocoa powder
• 1 cup caster sugar
• 1 cup buttermilk
• 2 eggs
• 125g butter, melted, cooled
• 1 teaspoon vanilla essence
• 125g blueberries

Chocolate icing

• 1 1/3 cups pure icing sugar
• 1 1/2 tablespoons cocoa powder
• 20g butter, at room temperature, chopped

1. Preheat oven to 180°C. Lightly grease a 6cm-deep, 20cm round cake pan. Line base with baking paper.
   
2. Sift flour, bicarbonate of soda and cocoa powder into a large bowl. Stir in sugar. Combine buttermilk, eggs, melted butter and vanilla in a jug. Make a well in centre of flour mixture. Pour in buttermilk mixture. Using an electric mixer, beat on low speed until combined. Increase speed to high. Beat for 3 to 4 minutes or until thick and creamy.
   
3. Pour mixture into prepared pan. Bake for 40 to 45 minutes or until a skewer inserted in the centre comes out clean. Allow to cool in pan for 5 minutes. Turn out onto a wire rack to cool completely.
   
4. To make chocolate icing sift icing sugar and cocoa powder into a bowl. Add butter and 1 tablespoon of boiling water. Stir until smooth. Spread icing over cake. Top with blueberries. Allow icing to set. Slice and serve.