Prepare 2 circular cake tins (mine are 20cm) - grease them and cut a circle of parchment paper to sit in the bottom. Preheat your oven to 160C Fan.

Place all your sponge ingredients (except the blueberries) into a large mixing bowl and whisk until well combined and thoroughly mixed (1 minute should do it).

Divide the mixture between the two tins evenly.

Lightly cover the fresh blueberries with a dusting of gf flour so that they don’t sink in the cake, and then as randomly or evenly as you like place the blueberries into the cake mix, gently pushing them in.

Bake for around 30 minutes until golden (remember never to open the oven until you think they are definitely done). To check if the sponges are cooked, insert a skewer and if it comes out clean, it's done!

Leave the sponges in their tins for about 5 minutes before turning them out onto a cooling rack.

Whilst the sponges are cooling, make your buttercream. Start by adding your margarine / spread / butter to a bowl and cream it together. This can be done by hand or with an electric hand whisk.

Once creamed, gradually add your icing sugar.

Add your vanilla extract and mix once more.

To decorate, spread jam on the bottom layer of the cake. If you want to pipe your buttercream, place it in a piping bag and pipe a dollop followed by a raspberry and continue this around the edge. Then in the centre, just pipe lots of extra dollops of buttercream. Place your second sponge on top.

If you don't want to pipe your buttercream, spread your buttercream on one of your sponges, jam on the other and sandwich them together (you can also add fresh blueberries on top of the cake if you want).

Dust with a little icing sugar on top. Enjoy!