Blueberry Cake
Bake a moist, citrusy blueberry cake with this easy recipe. Perfect for morning tea, it’s a quick crowd-pleaser.
Ingredients
- 250 grams butter, softened
- 2/3 cup caster sugar
- 1 tablespoons sugar
- 1 orange, zest
- 3 eggs
- 1 3/4 cups gluten-free self raising flour
- 1/2 cup freshly squeezed orange juice
- 1 cup frozen blueberries
- 1 tablespoons desiccated coconut
- 1 punnet fresh blueberries
Icing
- 1 cup pure icing sugar
- 10 grams butter
- 250 grams butter, softened
- 2/3 cup caster sugar
- 1 tablespoons sugar
- 1 orange, zest
- 3 eggs
- 1 3/4 cups gluten-free self raising flour
- 1/2 cup freshly squeezed orange juice
- 1 cup frozen blueberries
- 1 tablespoons desiccated coconut
- 1 punnet fresh blueberries
Icing
- 1 cup pure icing sugar
- 10 grams butter
- Step 1 of 6Preheat oven to 180°C (160°C fan-forced). Lightly grease and line a 14cm x 24cm loaf pan with baking paper.
- Step 2 of 6In a large bowl, using an electric mixer, beat butter and sugar together, until pale and creamy. Beat in zest.
- Step 3 of 6Add eggs, one at a time, beating well after each addition. Add a little flour if the mixture begins to curdle.
- Step 4 of 6Lightly fold in flour and orange juice. Fold frozen berries through. Spoon into pan, smoothing the top. Sprinkle with extra sugar.
- Step 5 of 6Bake for 55-60 minutes, until cooked when tested with a skewer. Cool in pan for 10 minutes. Lift onto a wire rack to cool completely.
- Step 6 of 6To make icing: sift icing sugar into a medium sized bowl. Add 10g butter and 1 Tbsp hot water. Beat well until smooth. Spread all over cake. Sprinkle with coconut and top with fresh blueberries.
Method
- Step 1 of 6Preheat oven to 180°C (160°C fan-forced). Lightly grease and line a 14cm x 24cm loaf pan with baking paper.
- Step 2 of 6In a large bowl, using an electric mixer, beat butter and sugar together, until pale and creamy. Beat in zest.
- Step 3 of 6Add eggs, one at a time, beating well after each addition. Add a little flour if the mixture begins to curdle.
- Step 4 of 6Lightly fold in flour and orange juice. Fold frozen berries through. Spoon into pan, smoothing the top. Sprinkle with extra sugar.
- Step 5 of 6Bake for 55-60 minutes, until cooked when tested with a skewer. Cool in pan for 10 minutes. Lift onto a wire rack to cool completely.
- Step 6 of 6To make icing: sift icing sugar into a medium sized bowl. Add 10g butter and 1 Tbsp hot water. Beat well until smooth. Spread all over cake. Sprinkle with coconut and top with fresh blueberries.
Nutrition per serving
1300 Kilojoules
Protein2 grams
Fat19 grams
Carbs34 grams
Sugars16 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 6Preheat oven to 180°C (160°C fan-forced). Lightly grease and line a 14cm x 24cm loaf pan with baking paper.
- Step 2 of 6In a large bowl, using an electric mixer, beat butter and sugar together, until pale and creamy. Beat in zest.
- Step 3 of 6Add eggs, one at a time, beating well after each addition. Add a little flour if the mixture begins to curdle.
- Step 4 of 6Lightly fold in flour and orange juice. Fold frozen berries through. Spoon into pan, smoothing the top. Sprinkle with extra sugar.
- Step 5 of 6Bake for 55-60 minutes, until cooked when tested with a skewer. Cool in pan for 10 minutes. Lift onto a wire rack to cool completely.
- Step 6 of 6To make icing: sift icing sugar into a medium sized bowl. Add 10g butter and 1 Tbsp hot water. Beat well until smooth. Spread all over cake. Sprinkle with coconut and top with fresh blueberries.