Blueberry & Orange Teacake


The weather has been so perfect all week, beautiful, sunny days that have made the cooler temperature bearable- my favourite type of winter day. So we had planned a trip to the Hinterland for a picnic and a lazy afternoon in the sun, but of course when we woke up this morning the sky had turned grey and the golden sun had been replaced by drizzling rain.

rainy days

And so the picnic was moved indoors. Everyone came over (still with picnic baskets in tow) and we had a delicious meal consisting of quiche, grated beetroot & goats cheese on sourdough baguettes (a personal favourite) and a variety of dips and antipasto.

Somehow we kept room for dessert, an Orange & Blueberry Teacake. I had some worries the cake may not have cooked through as the oven time had been rushed when I cooked it yesterday. Knowing the recent issues we’ve have had with our new oven along with this shortened cooking time, I was understandably nervous about the outcome of the cake. Turns out I had no reason to be because it was cooked perfectly; nice and lightly as a teacake should be!


The cake was quite a hit with our guests, everyone being suitably impressed, little did they know how easy it was to whip up!

It can be made with any type of seasonal berries or chopped fruit and is perfect for a picnic, or as ours turned out to be, an indoor lunch and special afternoon tea.

Teacake (after)

Blueberry & Orange Teacake

Adapted from Annabel Langbein’s recipe in July 2013 Delicious Magazine


125g Softened unsalted butter

3/4 cup (165g) caster sugar

1 egg

1/2 cup (120g) sour cream

Finely grated zest of 1 orange, plus 2 tbsp juice

1 tsp vanilla extract

13/4 cups (260g) self-raising flour

1/2 cup (125ml) milk

1/2 tsp bicarbonate soda

1 1/2 cups (230g) blueberries

1/4 cup firmly packed brown sugar

1/4 cup (60g) chopped almonds


Preheat oven to 160C. grease a 20cm cake pan and line base with baking paper. Beat butter, caster sugar and egg with electric beaters for 1-2 minutes until thick and pale. Beat in sour cream, zest and vanilla, then gradually beat in flour and milk. Combine bicarb soda and orange juice in a bowl, then stir into the batter. Spoon into pan In a bowl, combine berries, brown sugar and almonds and then sprinkle mix over cake, being sure to reach the edges of the cake.

Bake for 1 1/4 hours (do not open the oven door) or until cake has risen and a skewer inserted into the centre comes out clean. Cool the cake in the pan for 20 minutes then transfer to a wire rack to cool completely before serving.

It goes nicely served with dollop cream and if your lucky enough to have any leftover it can be stored in an airtight container ina cool place for up to 3 days.



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