Blueberry and Orange Tea Cake
2 cups self raising flour
3/4 cup caster sugar
1 cup buttermilk
75g butter, melted
1 punnet blueberries
3 tbs caster sugar, topping
Preheat over to 180oC. Grease a 22cm cake tin and line the base with baking paper.
Combine the flour and sugar in a large bowl.
Finely grate find from both oranges and set aside.
Juice both oranges and whisk with the egg, milk and melted butter until combined.
Pour liquid into the flour mixture and stir with a wooden spoon until well combined.
Pour into cake time and scatter with blueberries.
Combine the rind and extra sugar, rubbing with your fingers tips and sprinkle over the top of the cake.
Bake for approx 45mins or until a skewer inserted into the centre comes out clean.
Leave in tine for 5 minutes then transfer to a wire rack to cool.