Blueberry Microwave Mug Cakes

Combine 3.5 ounce of blueberries with the butter, caster sugar, flour, baking soda, and eggs in a food processor. Blitz until smooth and then divide the batter between four microwaveable mugs.

Cover the mugs with cling wrap, poking a few holes in the cling wrap. Microwave on high for 1 minute and then check for doneness; if a wooden toothpick comes out clean, they are done. If not, continue to microwave in 10 second increments until ready.

Carefully remove to a wire rack to cool. Blitz half of the remaining blueberries in a clean food processor until pureed. Pass the puree through a fine sieve into a bowl.

Whip the cream with the icing sugar in a separate bowl until softly peaked. Fold the blueberry puree through the cream and spoon it into a piping bag fitted with a small, star-shaped nozzle.