Mum’s butterfly cakes | FOODWISE

Ingredients

• 250 g butter
• 1 cup (220 g) caster sugar
• 2 eggs
• 2½ cups (375 g) unbleached self-raising flour
• 1 cup (250 ml) milk
• 1 vanilla bean, cut in half lengthways and seeds scraped out
• 300 ml whipping cream
• icing sugar, for dusting
• blueberries, to serve