Preparation time is 20minutes
Cook time is 35minutes
Total time is 55minutes
Serve is for 20 people
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Difficulty level: 3 out of 4
11 Ingredients
Icing
- 1 cup icing sugar mixture
- 10grams butter (melted)
- 3/4 cup caster sugar
- 1 1/2 cup frozen blueberries
- 2teaspoons baking powder
- 1/2 cup milk
- 1 orange juiced and zested
- 1 3/4 cup self-raising flour
- 1 lemon (1 tbs juice and zested)
- 200grams butter (softened)
- 3 free range eggs
Description
This easy to make, budget friendly citrus and blueberry cake recipe combines moist sponge with juicy blueberries, perfect served for afternoon tea.
Method
Step 1 of 4
Preheat oven to 180°C. Line base and sides of 23x33.5cm roasting pan or slice pan with 2 long sheets of baking paper, extending paper 3cm over edges.
Step 2 of 4
Place butter, sugar, flour, baking powder, eggs and milk into a large bowl of a stand mixer. Add orange juice and orange and lemon zest. Beat on medium speed for 2 minutes or until batter is smooth. Pour into pan and smooth surface.
Step 3 of 4
Bake for 15 minutes. Scatter blueberries evenly over the top. Bake for a further 20 minutes or until cake springs back when pressed lightly in the centre and starts to shrink away from the sides of pan. Cool in pan for 5 minutes. Lift onto a cooling rack and cool completely.
Step 4 of 4
Meanwhile, to make the icing, sift icing sugar into a bowl. Stir in lemon juice and butter until smooth. Drizzle over cooled cake. Allow icing to set. Cut into squares to serve.
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