For the cakes:

Pre-heat the oven to 180°C (160°C fan).

In a mixer, cream together the butter, sugar and vanilla until lightand fluffy. Sieve the flour and baking powder in to a separate bowl to combine.

Whilst still mixing the butter and sugar mixture, add one egg at a time with a tablespoon of flour to stop the mixture from curdling. Make sure each egg is fully combined before adding the next.

Sprinkle the chocolate chips and blueberries into the remaining flour before carefully folding into the egg mixture.

Using butter, lightly grease all four mugs and place on a baking tray. Spoon the mixture carefully into the mugs, making sure not to get too much mixture up the inside walls of the mug (this will prevent your cakes from rising). Place in the oven and bake for 20 - 25 minutes until golden and risen. The cakes are cooked when a skewer inserted into the middle of each cake comes out clean.

For the compote:

In the meantime make the blueberry compote. Place the blueberries and icing sugar in a saucepan with 1 tablespoon water and allow to cook and reduce over a medium heat for 5 - 8 minutes. When a thick, jam-like consistency is achieved remove from the heat and allow to cool fully. Squeeze in a little lemon juice just to loosen slightly.

For the icing:

When cooked, remove the cakes from the oven and allow to cool completely. Whisk or mix the icing ingredients together in a bowl until light and fluffy. Carefully fold through half the blueberry compote - this will take just a couple of folds to marble the mixture. Spoon in to a piping bag.

Ensuring the cakes are completely cool, pipe the buttercream icing on top of each cake. Spoon over the remaining compote, add mint and a sprinkling of icing sugar before serving.

Cook's Notes

This recipe also works well with raspberries or blackberries.

Cherry and dark chocolate is also a great combination.