Orange & blueberry cake

Orange & blueberry cake

By
From
Baking
Serves
8-10
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
300g self-raising, sifted
295g caster sugar
2 eggs, lightly beaten
3/4 cup milk
1 lemon, grated rind and juiced
130g butter, melted
200g fresh or frozen blueberries

Method

  1. Preheat the oven to 180°C. Grease a deep 22 cm round loose-based flan tin or cake tin.
  2. Combine the flour and sugar in a large bowl. Add the eggs, milk, rind, juice and butter and mix until combined. Spoon into the prepared tin. Top with half of the blueberries and bake for 20 minutes.
  3. Sprinkle over the remaining blueberries and bake for another 20 minutes.
  4. Cool in the tin for 10 minutes before turning out on a wire rack to cool completely.

Tip

  • If using frozen blueberries there is no need to thaw them first.
Tags:
baking
bakery
margaret
fulton
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