• Author: Sneh Roy
  • Prep Time: 15 mins
  • Cook Time: 80 mins
  • Total Time: 1 hour 35 minutes
  • Yield: Makes 1 medium cake 1x
  • Category: Cake
  • Cuisine: Vegetarian


A delicious buttery cake full of texture and juicy blueberries lifted with an abundance of citrus flavour. Adapted from Seven Spoons by Tara O’Brady


  • 255g unbleached cake flour
  • 2 tablespoons poppy seeds
  • pinch of crushed seas salt flakes
  • 1 teaspoon baking powder
  • 225 salted butter, softened
  • 250g rapadura sugar
  • 4 organic eggs
  • 2 teaspoons vanilla paste/powder
  • 2 tablespoons crème fraiche
  • zest of 1 small orange
  • juice of half a small orange
  • 125g fresh blueberries


  1. Preheat oven to 150C. Butter and line an 18cm round and 10cm tall cake tin with baking paper.
  2. Whisk flour, poppy seeds, salt and baking powder in a large bowl. In a separate bowl, cream the butter and sugar for 5 minutes with an electric beater until pale and fluffy. Add vanilla, eggs, crème fraiche, orange juice and zest. Beat until smooth.
  3. Fold the flour mixture and blueberries in the wet batter gently until thoroughly combined. Bake in the pre-heated oven for approximately 80 minutes until golden, cooked through the middle when tested with a skewer and coming away from the edges.


Standard cake pans are shorter in height, so you might need to use two pans instead of the one I have used which is a taller, vintage pan.

Crème fraiche can be substituted with sour cream. Frozen blueberries can be swapped for fresh.


Sharing is Caring

Help spread the word. You're awesome for doing it!