Blueberry & Orange Square Cake

This is my family favourite cake at the moment. It’s really light and tasty perfect for afternoon tea. I love the combination of the blueberry with extra hint of parmesan cheese. Then I used both rind and juice of orange. The result was yummy, it was even yummier the next day.
Ingredients:
2 cups self rising flour
1½ cups fresh blueberry
1 squeeze of sunkist cara cara orange
2 zest of orange
1 tbsp orange extract
¼ tsp baking soda
¼ tsp baking powder
3-4 tbsp freshly grated parmesan cheese
3/4 cup granulated sugar
1 cup milk powder
1 cup melted unsalted butter
3 organic eggs
black sugar syrup
Preparation:

1. Preheat oven to 180°C, prepare 9x9 inch square baking tin by greasing with butter. Line the base of tin with baking parchment cut to fit. Place flour, baking soda, baking powder, eggs, sugar, butter, extract and milk into the mixing bowl.

2. Beat in electric mixer, add the juice a little at a time. 

3. Whisk for a couple of minutes until pale and creamy.

4. Now add the cheese, blueberry and orange zest.

5. Gently fold the batter mixture using a spatula. Be careful not to crush the blueberry and do not over mix.

6. Pour the batter mixture into tin.

7. Drizzle the black sugar syrup on top of the batter mixture.

8. Place on the middle shelf of preheated oven.

9. Bake for 40-50 minutes, until risen and golden brown. If you’re still not sure, insert a skewer in the center. If it comes out clean, the cake is cooked through.

10. Remove the cake from the oven and leave in the tin, leave to cool completely.

11. Then run a knife around the edge to loosen it. Peel off the baking parchment, then cut the cake into squares.

12. Put the square cakes on a serving plates, drizzle some powder sugar if necessary.