Blueberry Cake

Ingredients:

180g butter, softened
130g caster sugar
zest of 2 oranges
250g self-raising flour
pinch of salt
4 eggs
1/2 tsp vanilla extract 
95g sour cream 
50g fresh milk
120g fresh blueberries

• Preheat oven to 170 degrees C.  Grease a 20cm round pan; line base with baking paper.
• In a bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance of orange strong.  Set aside.
• Sift flour together with salt.  Set aside.
• Combine sour cream and milk together in a cup,  Set aside.
• Beat butter with an electric mixer for about a minute and gradually add in sugar mixture,  Beat until light and fluffy.
• Add in eggs, one at a time, beating until just combined between additions. Then add in vanilla extract.
• Fold in flour, alternately with the sour cream mixture, beginning and ending with flour.  Genty, stir in blueberries.
• Pour batter into the prepared pan.
• Bake for about 55 minutes or until a wooden skewer comes out clean when inserted into the centre of the cake.
• Leave the cake in the pan for 10 minutes before turning onto a wire rack to cool.