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Blueberry Orange Cake
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| 2 cups | plain flour |
| 1 cup | white sugar |
| 3 teaspoon | baking powder |
| 1/2 teaspoon | baking soda |
| 1/2 teaspoon | salt |
| 1/2 teaspoon | cinnamon |
| 1 cup | fresh or frozen blueberries |
| 2 | eggs, lightly beaten |
| 1/4 cup | melted butter, cooled |
| 1 cup | sour cream,, (or Greek style yoghurt) |
| 1/3 cup | orange juice,, (or Cointreau) |
| 1 teaspoon | orange peel |
| 2 tablespoons | dry breadcrumbs |
| TOPPING | |
| 1/4 cup | plain flour |
| 1/4 cup | white sugar |
| 1/2 teaspoon | cinnamon |
| 3 tablespoon | butter |
| Combine the first 3 ingredients Using your fingers, rub in butter until mixture resembles coarse breadcrumbs Set aside | |
| CAKE | |
Preheat oven to moderate (170 degree celcius)
Grease a 10" springform round cake tin
Sprinkle with breadcrumbs, discard the excess
In a large bowl, combine the flour, sugar, baking powder & soda, salt, cinnamon
Stir in blueberries
In a medium bowl, stir in eggs, sour cream, juice, peel, butter
Add to the flour mixture, mix gently
Spoon batter into the tin, sprinkle topping
Bake for 35 - 45 minutes
Cool for 10 minutes in the tin
Remove the side
Serve with ice-cream if desired
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