Into a bowl add in the sugar, all-purpose flour and baking powder. Using a hand mixer, hand whisk, mwiko or fork mix the ingredients.

In another bowl add in the butter and mix it to make it airy.

Add in vanilla essence to the butter and continue mixing.

Into the butter bowl add in the eggs one at a time as you mix.

Add the dry ingredients to the wet ingredients, little at a time making sure batter is mixed well each time. I used a mwiko to incorporate the ingredients well. Mix the batter till its smooth in texture.

Remove the frozen blueberries from the freezer (Froze them for 4 hours. Add about a tablespoon of all-purpose flour to the blueberries, toss them to make sure they stick to the fruits. Adding of the all-purpose flour to the fruits helps stop the fruits from sinking to the bottom during baking.

Divide the blueberries into half, mix half of it with the batter and place the remaining fruits on top of the batter.

To the sufuria apply blue band all around inside of the sufuria, add in at least 2 tbsp. of flour and make sure it sticks to the blue band. Shake the sufuria to remove the excess. This step helps the batter not to stick to the sufuria.

Into the sufuria add in the batter, place the fruits on top of it and using a spoon press them halfway into the batter so as to stick to it.

Make sure the charcoal is hot enough before placing the sufuria. Take some of the hot burning charcoal and place it on top of the sufuria lid spreading it well and some through the door of the jiko this is to maintain heat throughout the jiko.

The cake took 2 hours to bake. After every 30 minutes check if the charcoal is still hot.

After 2 hours, using a clean knitting pin check if the cake is cooked. The good thing about cooking with a jiko though it is a slow process you can never go wrong with it.

After the blueberry cake has cooled down enjoy it with your family, friends or even by yourself.