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
- Preheat oven to 150C. Butter and line an 18cm round and 10cm tall cake tin with baking paper.
- 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.
- 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.