Blueberry Yoghurt Cake

Baked this cake a day before for Fern's birthday. Recipe took from a magazine.

Ingredients:-
125g butter, at room temperature
3/4 cup brown sugar
2 eggs
1 and 1/4 cups self-raising flour
200g blueberry yoghurt
3/4 cup frozen blueberries, plus extra to serve
icing sugar and thick cream, to serve

1. Preheat oven to 160°C. Grease and line the baking tin with baking paper.
2. Use an electric mixer, beat butter and sugar until light and creamy.
3. Add egg one at a time, beating well after each addition.
4. Sift flour over batter. 
5. Add yoghurt + blueberries. Using a large metal spoon gently stir until well combined.
6. Spoon into prepared tin and bake for 40-45 mins or until a skewer comes out clean.
7. Stand for 5 mins before turning out onto a wire rack to cool.
8. Transfer to a serving plate. Dust with icing sugar.
9. Serve with cream and remaining blueberries.