Celebrate St David’s Day with Blueberry Welsh Cakes

Blueberry Welsh Cakes

by motherandbaby |
Published on

Preparation Time

20 minutes






  • 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 Rachel's fat free blueberry yogurt

A traditional Welsh tea-time favourite with a twist

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

Tip: these cakes are delicious spread with butter and jam for an extra treat!

Welsh cakes will keep in an airtight container for up to 3 days.

Made with Rachel's fat free blueberry yogurt

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