Preheat the oven to 160°C/140°fan/Gas 3.
Butter a 900g (2lb) loaf tin and line with baking paper.
Sift the flour into a large bowl and stir in the caster sugar, blueberries and orange zest.
Pour the orange juice into a measuring jug and make up to 150ml (¼ pint) with milk. Beat in the eggs and butter and then pour this into the bowl with the flour and blueberries and stir until just mixed together. Spoon the mixture into the loaf tin and sprinkle the demerara sugar over the top.
Bake for 1–1¼ hours until risen and firm to the touch and a skewer inserted into the centre of the cake comes out clean.
Leave to cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.
Don’t over-mix the ingredients or the cake will be tough. If preferred, omit the demerara sugar and drizzle over some orange glacé icing made by mixing icing sugar with orange juice.
Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)
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