Blueberry welsh cakes

Blueberry welsh cakes


  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 yogurt 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. To cook the Welsh cakes you will either need a heavy based frying pan or a traditional griddle pan/iron. Heat the pan until very hot and rub with a knob of butter, wiping away any excess with a cloth
  5. Place a Welsh cake on the griddle and turn once. The cakes will take up to 3 minutes for each side to cook. Fry in batches
  6. Remove the Welsh cakes from the griddle and dust with caster sugar while still warm

Recipe from Rachel's Organic.

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A traditional Welsh tea-time favourite with a twist.


250g self raising flour, sifted
110g unsalted butter, plus extra for frying 85g caster sugar, plus extra for dusting 60g dried blueberries
1 egg
50g fat free blueberry yogurt


Time: 20 minutes
Serves: 24
Nutrition: 278 Cal, 13.3g Fat, 7.9g Sat fat (per 75g serving)