Prepare your baking tin by oiling it with margarine and spreading a bit of flour afterwards for cake not to stick and preheat oven to 180 degrees

Measure the flour and baking powder and sift them into a bowl

In a separate bowl mix the margarine and sugar. Whisk both until pale then add 4 eggs one at a time as you beat them

Add vanilla essence

Whisk the flour and milk until you have a drop consistency of the batter

Pour the batter into the prepared cake tin

Bake for 45 minutes ans check if ready using a toothpick that comes out clean when put in cake. Then let the cake cool for ten minutes before putting it on a rack

To prepare the butter cream, whisk the butter until it turns almost white. Then add in some icing sugar a little at a time. Lastly put in purple food color

To prepare the blueberry syrup, put all the blueberries in a cooking tin add the water as you stir on low heat. Add the corn starch as you stir and check for thick consistency. At this point some blueberries will burst to produce the blueberry syrup. Add the sifted icing sugar as you stir. Stir all contents for 10 minutes on low heat for thickness and taste

Decorate the middle of your cake with the blueberry syrup and butter cream and decorate the outside with buttercream and blueberry syrup too - based on your preference