Preparation time is 20minutes
Cook time is 1hours 10minutes
Total time is 1hours 30minutes
Serve is for 12 people
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Difficulty level: 3 out of 4
9 Ingredients
- 1/2 cup plain flour
- 2 cup self-raising flour
- 60grams butter, cold, chopped
- 1/2 cup sour cream
- 250grams blueberries
- 1 orange, 2 tsp rind finely grated
- 1 egg
- 1/3 cup brown sugar
- 1 cup caster sugar
Nutrition per serving
1180kJ / 282Cal
1180 Kilojoules or 282 Calories
14% of daily energy intake*
Protein
3.8grams
Fat
8.8grams
Carbs
46.7grams
Sugars
27.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 180°C. Line a 20cm (base) square cake pan with baking paper, for ease of removal from cake pan once finished, leaving the sides to overhang.
Step 2 of 4
Combine the flour and brown sugar in a large bowl. Add butter and rub in well using your fingertips until the mixture resembles breadcrumbs. Set aside.
Step 3 of 4
In a separate bowl, beat 180g butter, sugar and orange rind together for 4 minutes until pale and creamy. Add egg and sour cream and beat until well combined. Stir in self-raising flour and blueberries. Pour mixture into pan and smooth top.
Step 4 of 4
Sprinkle crumb mixture over cake batter and bake for 1 hour or until cooked through when tested with a skewer. Cool in tin for 10 minutes. Lift out using paper and cool on a wire rack. Cut into squares.
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