Orange and Blueberry Cake

Set your oven to 180 °C (175 °C).

Melt the butter and brush a little of it inside a 23cm (9-inch) loose-based flan tin or cake tin, setting the rest aside.

In a mixing bowl, stir the flour, baking powder and sugar together with a balloon whisk or fork until well combined.

Add the orange zest and juice, egg, milk and melted butter, stirring until combined.

Pour the batter into the tin, scatter over half the blueberries and bake for 15 minutes.

Scatter the remaining blueberries across the cake, which should be just firm enough to stop them sinking too much, and continue to bake for a further 20 minutes or until the edges are nicely golden and the centre is cooked through when tested with a toothpick.

Let it cool on a wire rack for 10 minutes before turning out.