Blueberry & Walnut Tea Cake

Prep: 20 mins

Cook: 50-55 mins

Serves: dinner party (8-10)

Difficulty:

Cuisine:

Saved:

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This easy blueberry enriched tea cake is easy to slice and perfect for morning or afternoon tea, a picnic or popped into a lunchbox.

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Blueberry & Walnut Tea Cake

Ingredients:

125g butter, softened

1 cup caster sugar

3 eggs

2 cups self-raising flour, sifted

250g tub light sour cream

2 tbs lemon juice

3/4 cup walnuts, chopped

300g Creative Gourmet frozen Blueberries

Icing sugar, for dusting

Method:

Preheat oven to 180°C (160°C fan-forced). Line a 30cm x 20cm lamington pan with non-stick baking paper, allowing a 2cm overhang on all sides
Using an electric mixer, cream butter and sugar together until pale and fluffy. Add eggs, one at a time, beating well after each addition
Using a metal spoon, stir flour into egg mixture alternately with sour cream. Fold through lemon juice and walnuts. Spoon mixture into prepared pan and smooth top
Evenly sprinkle with frozen blueberries and lightly press into mixture
Bake for 50-55 minutes until golden and cooked through when tested with a skewer. Cool in pan. Remove from pan. Dust with icing sugar, slice and serve