Blueberry Walnut Teacake

Serves 8

Prep Time 10 min

Cook Time 55 min

Products Used In This Recipe

Ingredients

¨ 125g butter, chopped ¨ 1 cup caster sugar ¨ 3 eggs ¨ 2 cups self-raising flour, sifted ¨ 250g tub light sour cream ¨ 2 tbs lemon juice ¨ ¾ cups walnuts, chopped ¨ 300g bag Creative Gourmet frozen blueberries ¨ Icing sugar, for dusting

Method

1. Preheat oven to 180C (160C fan-forced). Line a 30cm x 20cm lamington pan with non-stick baking paper, allowing a 2cm overhand on all sides.

2. Using an electric mixer, cream butter and sugar together until pale and fluffy. Add eggs, one at a time, beating well after each addition.

3. 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 wiith icing sugar, slice and serve.

Per serve: 2150kJ, protein 8.9g, total fat 28g (sat 14.4g), cholesterol 133.1mg, carbs 57.3g, fibre 2.5g, sodium 452.4mg, GI estimate: high.