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Recipe

Blueberry and walnut teacake

Aug 29, 2012 2:00pm
  • 20 mins preparation
  • 40 mins cooking
  • Serves 12
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Ingredients

Blueberry and walnut teacake
  • 125 gram butter, chopped, at room temperature, plus extra 20g, melted
  • 2/3 cup caster sugar
  • 2 eggs
  • 1 teaspoon vanilla essence
  • 1 1/2 cup self-raising flour
  • 1/2 cup plain flour
  • 3/4 cup light sour cream
  • 1 lemon, finely grated zest
  • 1/2 cup frozen blueberries
  • 1/2 cup chopped walnuts
  • 1 tablespoon caster sugar, extra
  • 1/2 teaspoon ground cinnamon

Method

Blueberry and walnut teacake
  • 1
    Preheat oven to 180°C. Grease and line a deep, 20cm round cake pan.
  • 2
    In a large bowl, using an electric mixer, cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  • 3
    Sift flours together. Fold lightly into creamed mixture alternately with sour cream and zest, until well combined. Fold in berries and nuts.
  • 4
    Spread mixture into pan. Bake for 35-40 minutes, until cooked when tested. Cool in pan for 5 minutes before turning onto a wire rack.
  • 5
    Brush top with extra butter and sprinkle with combined cinnamon and sugar while hot. Cool before serving.

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