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  • Serves 10
  • 25 mins prep
  • 50 mins cook

Orange and blueberry cake

Orange and Blueberry Cake

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.


Orange and blueberry cake

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