Golden, moist and wonderfully sweet, cut yourself a thick slice of this beautiful orange and blueberry cake. Serve with a pot of tea for an indulgent morning treat.
Preheat oven to 180°C (160°C fan-forced). Grease a deep 21cm loose-based, round flan pan.
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Combine flour and sugar in a large bowl. Add eggs, milk, rind, juice and butter. Mix until combined. Spoon into prepared pan.
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Top with half of blueberries. Bake 20 minutes. Sprinkle over remaining blueberries. Bake another 30 minutes. Cool in pan 10 minutes, then transfer to a wire rack to cool completely.