Orange and blueberry syrup cake

A thick wedge of this zesty cake goes perfectly with a hot cup of tea.

  • 1 hr 5 mins cooking
  • Serves 10
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Orange and blueberry syrup cake
  • 125 gram butter, softened
  • 1/2 cup (110g) caster sugar
  • 2 eggs
  • 1 3/4 cup (260g) self-raising flour
  • 1/2 cup (125ml) yogurt
  • 1/4 cup (60ml) orange juice
  • 1 cup (150g) frozen blueberries
  • 1 tablespoon finely grated orange rind orange syrup
Orange syrup
  • 3/4 cup (165g) caster sugar
  • 1/2 cup (125ml) orange juice
  • 1/4 cup (60ml) water
  • 1 tablespoon grated orange rind


Orange and blueberry syrup cake
  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease deep 20cm ring cake pan; line base and side with baking paper.
  • 2
    Beat butter and sugar in medium bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in flour and combined yogurt and juice, in two batches. Stir in blueberries and rind until just combined.
  • 3
    Spread mixture into pan; bake about 1 hour. Stand cake in pan 5 minutes; turn onto wire rack over tray.
  • 4
    Meanwhile, make orange syrup. Stir sugar, juice and the water in small saucepan over heat, without boiling, until sugar dissolves. Stir in rind; simmer, uncovered, without stirring, 5 minutes.
  • 5
    Pour hot syrup over hot cake.

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