Almond and Blueberry Cake

  • 250g Golden Churn Butter
  • 1 1/4 cups caster sugar
  • 4 eggs
  • Rind of 1 orange - finely grated
  • 2 cups self raising flour
  • 1/2 cup milk
  • 3/4 cup almond meal
  • 125g blueberries
  • 1/4 cup slivered almonds

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Step 1
Pre-heat oven to 180°C (160°C fan forced)
Step 2
Place butter and sugar into the bowl of an electric mixer, beat until pale and fluffy
Step 3
Add eggs one at a time until well incorporated
Step 4
Add orange rind
Step 5
Fold in half the flour with half the milk. When combined, add remaining flour and milk
Step 6
Fold through almond meal, mixing until smooth
Step 7
Using a large spoon, fold half of the blueberries through the batter and pour into a greased and lined 22cm cake pan
Step 8
Press the remaining blueberries into the top of the batter and sprinkle with slivered almonds
Step 9
Bake for 1 hour 15 minutes, or until an inserted skewer comes out clean
Step 10
Remove to a cooling rack to cool