Blueberry Welsh cakes

Makes: 24 cakes
Preparation time: 10
Cooking time: 10


250g (8½oz) self-raising flour, sifted

110g (4oz) unsalted butter, plus extra for frying

85g (3oz) caster sugar, plus extra for dusting

60g (2oz) dried blueberries

1 egg

50g (2oz) fat-free blueberry yoghurt


1 Add the flour and butter to a mixing bowl and rub until the mixture resembles breadcrumbs.

2 Add the sugar, dried blueberries, egg and yoghurt and mix to combine.

3 Bring the dough together into a ball and, on a floured working surface, roll out the dough until it is roughly 5mm thick. Cut into rounds with a 7cm fluted cutter.

4 Heat a heavy based frying pan or traditional griddle pan until very hot and rub with a knob of butter, wiping away any excess with a cloth.

5 Cook the Welsh cakes in batches, for about 3 minutes each side, until golden brown, crisp and cooked through.

6 Delicious served warm with a dusting of caster sugar or spread with butter and jam for an extra treat!

Recipe and image courtesy of Rachel’s yoghurt

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