Orange and blueberry cake

Bursting with zesty flavour.

  • 25 mins preparation
  • 50 mins cooking
  • Serves 10
  • Print
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.
Looking for more blueberry desserts?


Orange and blueberry cake
  • 2 cup (300g) self-raising flour, sifted
  • 1 1/3 cup (295g) caster sugar
  • 2 eggs, lightly beaten
  • 3/4 cup (180ml) milk
  • 1 orange, rind and juice
  • 130 gram butter, melted
  • 200 gram blueberries


Orange and blueberry cake
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease a deep 21cm loose-based, round flan pan.
  • 2
    Combine flour and sugar in a large bowl. Add eggs, milk, rind, juice and butter. Mix until combined. Spoon into prepared pan.
  • 3
    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.

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