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
Bursting with zesty flavour.
- 25 mins preparation
- 50 mins cooking
- Serves 10
Print
Ingredients
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
Method
Orange and blueberry cake
- 1Preheat oven to 180°C (160°C fan-forced). Grease a deep 21cm loose-based, round flan pan.
- 2Combine flour and sugar in a large bowl. Add eggs, milk, rind, juice and butter. Mix until combined. Spoon into prepared pan.
- 3Top 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.
