A very moist and tangy cake with delicious blueberries covered in a sweet orangy syrup. This cake keeps well so can be cooked in advance. Its also very easy to make just remember to pour the syrup over when the cake is still hot, any excess syrup can be poured over the cake or served separately in a jug. I cooked my cake in a 22cm bundt cake – tin but you could use a 20cm round cake tin instead.

125g butter

110g caster sugar

2 eggs

260g self-raising flour

125ml natural yogurt

60ml orange juice

150g frozen blueberries

1 tablespoon finely grated orange rind

Orange Syrup

165g caster Sugar

125ml orange juice

60ml water

1 tablespoon of finely grated orange rind

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Method

Grease a 22cms bundt cake tin or a 20cm round cake tin.

Preheat oven to 150C, 300F or Gas mark 2

Beat butter and sugar in medium bowl with electric mixer until light and fluffy. Add eggs 1 at a time, beating until just combined between additions, stir in flour and combined yogurt and juice, in two batches. Add frozen blueberries and rind, mix until just combined, pour mixture into prepared cake tin and spread.

Bake in the oven for 45 minutes or until a cake skewer comes out clean. Stand cake in tin for about 5 minutes, turn onto a wire rack over tray. Drizzle hot orange syrup over hot cake.

Orange Syrup

Combine sugar, juice and water in a small pan, stir over heat, without boiling, until sugar dissolves. Stir in rind, simmer, uncovered without stirring for 5 minutes. Transfer to heatproof jug.