- Add the flour and butter to a mixing bowl and rub until the mixture resembles breadcrumbs. Add the sugar, dried blueberries, egg and yoghurt and mix to combine. Bring the dough together into a ball and, on a floured working surface, roll out the dough until it is roughly 5 mm (¼ in) thick. Cut into rounds with a 7 cm (2¾ in) fluted cutter.
- To cook the Welsh cakes you will either need a heavy based frying-pan or a traditional griddle pan. Heat the pan until very hot and rub with a knob of butter, wiping away any excess with a cloth.
- 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.
- Remove the Welsh cakes from the griddle and dust with caster sugar while still warm. The cakes will keep in an airtight container for up to three days.