• Pre-heat oven to 180ºc.
• Grease a 20cm spring-form (or clasp release) cake tin. (I butter the sides with a piece of handee towel & then sift a fine coating of flour over the butter - so the cake doesn't catch or stick).
• Sift flour, baking powder & TLT Chilli Salt into a mixing bowl.
• Beat together sugar, butter, eggs, vanilla essence, lemon zest & yoghurt.
• Combine the sugar / butter mix to the sifted dry ingredients. Stir well to combine.
• Add the blueberries & chocolate. Stir, taking care not to crush the blueberries.
• Pour into prepared cake tin.
• Bake for about 35 - 40 mins or until a skewer comes out clean.
• Leave to cool for 10 mins before popping out of cake tin.
• Leave to cool completely before frosting.

FOR THE FROSTING

• Beat the sugar, milk & softened butter together until stiff paste forms.
• Add blue food colouring. Mix until combined.
• Spread over cake in any design / shape you want!
• Sprinkle fresh rosemary flowers over the top!