About this recipe:This is a recipe that I adapted from Amy Lane's 'The Baking Pocket Bible', which was originally for a lemon drizzle loaf. An ideal cake for when blueberries are in season and plentiful.
Preheat the oven to 170 C / Gas 3. Grease a 900g (2 lb) loaf tin with butter and line with baking parchment.
Cream together the caster sugar and butter in a large bowl, with a mixer or by hand with a wooden spoon.
Whisk the eggs in a jug and gradually add these to the mixture. Be sure to add a level tablespoon of flour each time you add more egg to stop the mixture from curdling.
Sift in the remaining flour and fold in with a wooden spoon. Then add the orange zest and half of the blueberries and stir well.
Pour the mixture into the prepared loaf tin and level out with a plastic spatula. Add the remaining blueberries to the mixture.
Bake in the preheated oven for 45 to 50 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove the cake from the oven and allow to cool in the tin for 5 to 10 minutes.
Meanwhile, place the granulated sugar into a small bowl and squeeze in the juice of half an orange. Then mix the two components enough so that the sugar has dissolved.
Use a skewer to prick holes all over and through the cake. Take your sugar and orange juice mix and spoon this over the top of the cake so that it drizzles into the holes and down the side. Leave it to stand in the tin for a further 10 to 15 minutes.
Remove from the tin and serve warm, or allow to cool fully before slicing and serving.
Try adding more blueberries to the mixture halfway through baking for a polka dot effect on the top section of the loaf.