Blueberry and Orange Cake

blueberry orange cake

For the past week I’ve been in the mood for doing some baking and I thought this a fruity cake is more appropriate for the summer, so with a little inspiration from my Hummingbird Bakery book came up with the recipe below for a blueberry and orange cake.

This would probably work with any other berries, and you could swap the orange with a lemon too.

190g butter
190g caster sugar
3 eggs
190g flour
1tsp baking powder
Grated zest of 1 orange
A punnet of blueberries (approx 150g)
A pinch of salt

For the orange glaze
Juice of 1 orange (used earlier for zest)
1 tbs caster sugar
A splash of water


– Pre-heat the oven to 170 degrees
– Cream the butter and sugar with a hand mixer (or machine, or with a hand whisk – although that’s much harder work) until fluffy
– Mix in the eggs, one at a time and grate in the orange zest (or lemon zest if that’s what you choose to use)
– Mix in the flour and baking powder (sifted)
– Add a pinch of salt and fold in the berries
– Pour the mixture into a greased and floured tin and bake for 50-60 minutes
– While the cake is baking, prepare your glaze by boiling the orange juice with 1 tbs of caster a sugar and a splash of water until it reduces slightly into a syrup (around 5 minutes)
– Once your cake is ready – the cake comes away a little from the sides of the baking tin and a skewer put into the centre comes out clean – make a few holes in the top of it with the skewer and pour on the orange glaze while still warm
– leave to cool completely before taking out of the tin and eating

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Christina Hunter

I'm a personal trainer who loves to cook and eat so I started a blog to share my food, recipes and experiences.

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