Blueberry and Cinnamon Teacake

Name: Blueberry and Cinnamon Teacake
Prep time: 10 min
Cook time: 45 min
Ingredients: 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

By Chelsea Sugar

Page views: 6902

Fast, easy and most importantly delicious! If you're not sure what Teacakes are, they are a fancy smancy name for a simple cake intended for use as a treat along with a cup of tea or for your next tea party.

Fast, easy and most importantly delicious! If you're not sure what Teacakes are, they are a fancy smancy name for a simple cake intended for use as a treat along with a cup of tea or for your next tea party.
0 hour 0 hour
10 servings

0 reviews
Difficulty Easy
Prep time 10 mins
Cooking time 45 mins
Serves
10

Page views: 6902

Ingredients

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

Method

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.