Blueberry Honey Cake

Prepare a box of fresh blueberries, rinse them several times, then soak them in salt water for 10 minutes, rinse them and set aside

Leave 12 blueberries for decoration, crush the rest in a bowl, add 25g white sugar and mix well

Squeeze in fresh lemon juice and mix well, then set aside at room temperature

Add 5 eggs, 5g milk and 25g honey into a large basin and stir well

Then put the basin containing the egg liquid in warm water, add 100g white sugar in three times and beat with an electric egg beater, then add 35g corn oil and mix well, then add flour and mix well

Pour the batter into a baking pan lined with greaseproof paper, preheat the oven to 180 degrees, then bake on the middle shelf for 30-35 minutes

Pour the blueberry sauce into the pot and bring to a boil, then reduce the heat to medium-low and cook until thickened

Pour the blueberry sauce and the pot into a small bowl, put it in a basin of cold water to cool down, put some into a large basin (to make the cake filling), cover the rest with plastic wrap and refrigerate until later use

In a large bowl with a little blueberry jam, add whipping cream without adding sugar and set aside

Cut the baked cake into 3 layers of rectangular strips and set aside

Spread whipped cream on two of the slices like this, take out the blueberry sauce from the refrigerator and apply it on the other slice, put the whipped cream on the bottom two layers and the blueberry sauce on the first layer

Then garnish with blueberries and mint leaves

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