Sieve together the flour, baking powder and baking soda. In another bowl, add sugar and eggs and beat them till light and fluffy. Add oil to this mixture and whisk gently, now add milk, curd and vanilla essence and give it another whisk. Gently fold in the dry ingredients to this mixture. Grease the cake tin and pour the mixture into it. Bake for 30-35 minutes at 170 degrees C or till the toothpick inserted comes out clean.
After the cake is done, let it cool for sometime, then remove and let it completely cool on a wire rack.
Ingredients for the Icing:
1 1/2 cup whipped cream
1/2 cup blueberry crush
100 gms icing sugar
4-5 spoons blackcurrant crush
some purple food colour
In a large bowl, whip the cream until soft peaks are formed. Add icing sugar and whip some more. Then add the blueberry crush and whip till firm peaks are formed. Divide this cream into two parts. Let the first part be. In the second part, add 2-3 drops of purple food colour and fill in the piping bag. I used multi point nozzle for the same. From the first part, take a small amount a fill another piping bag using another nozzle, an open star or weaving nozzle.
Transfer the cooled cake to a turn table, cut it in half from the centre. Moist the cake with sprinkling some water on it. Now generously spread the black currant crush over it and then spread the blueberry icing over it and cover the cake with top piece. Repeat the process of moisturising it with water, then spreading black currant crush and finally covering it entirely with the blueberry icing. Now using the blueberry cream-piping bag, create big flowers over the cake. Now using the purple coloured icing, create a grass like effect all over the remaining part of the cake. Use some coloured sprinklers on the flowers and you have yourself an amazing looking and awesome tasting blueberry cake with a twist of blackcurrant…!!