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Blueberry and Cinnamon Teacake

By Chelsea Sugar
Blueberry and Cinnamon Teacake
10 servings
  • 0 reviews

  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time 45 mins
  • Serves

    100g frozen blueberries
    1 1/2 cups plain flour
    1/2 cups self-raising flour
    1 tsp baking soda
    250g butter
    1/4 cup Chelsea Caster Sugar
    2 eggs
    300g sour cream
    3/4 cup chopped walnuts
    3 Tbsp Chelsea Soft Brown Sugar
    1 tsp cinnamon
    Chelsea Icing Sugar for dusting


    Defrost and leave blueberries to drain. Sift flours and baking soda.
    In a separate bowl, cream butter and Chelsea Caster Sugar, then beat in eggs one at a time. Stir in sour cream and fold in flours.
    In another bowl, combine walnuts, Chelsea Soft Brown Sugar, cinnamon and blueberries.
    Put half the cake mixture in a well-greased or paper-lined large ring tin.
    Add the blueberry mixture, then spoon the remaining cake mixture on top.
    Bake for 45 minutes at 180°C.
    Cool for 5 minutes in the tin, then remove to a wire rack.
    Serve dusted with Chelsea Icing Sugar.

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