Blueberry and orange polenta cake

Directions

Cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, mixing thoroughly between each. Add the dry ingredients and orange zest and mix with a wooden spoon. Spread the mixture into a greased and lined 21cm square tin. Top with the blueberries before baking at 170°C for 45-60 minutes, or until a skewer inserted comes out clean. While the cake is baking, make the orange syrup by heating the sugar and orange juice in a small pot and stirring until the sugar has dissolved. Continue to simmer for 5 minutes. Pour the syrup over the warm cake, and then allow to cool completely before cutting and serving.