Who doesn't love blueberries? And who doesn't love pie? Especially when you can skip the hassle of making small rounds, and bake a whole tin instead! This quick and simple recipe will soon become a family favourite, gracing your table a hell of a lot. Let's get right to it. 🫐

Shop ingredients

Vilgain Organic Grass-fed Ghee – 300 ml – from milk of grass-fed cows, 95-98% butterfat purity, high smoke point

£9.99

Vilgain 1 Minute Oats – 500 g – Finnish wholemeal instant oats for creamy oatmeal ready in 1 minute

£1.59

Vilgain Ghee – 330 ml – pure dairy ghee for cooking and baking – high smoke point, suitable for the lactose-intolerant

£8.89

Nutrition (1 serving)

329,7 kcal
55,4 g carbohydrates
8,6 g fats
6,5 g protein

Per 12 portions

Dough:

500 g plain flour
250 ml milk
100 g cane sugar
100 g grass-fed ghee
1 packet dry yeast
1 egg
1 tsp salt
1 tsp vanilla extract

Filling:

400 g blueberries
100 g cane sugar
2 tbsp corn starch
1 lemon

Crumble:

100 g oats
50 g cane sugar
50 g ghee

Instructions

First activate your dry yeast according to the instructions on the package.
In a large bowl, combine the flour, sugar, salt, vanilla extract, milk and melted butter. Add the activated yeast and eggs and work into a smooth dough.
Cover the dough with a tea towel and let rise in a warm place for about an hour, or until doubled in volume.
For the filling, mix the blueberries, sugar, cornstarch and lemon juice and cook for 5‑10 minutes until thickened.
Roll out the dough on a greased and floured baking sheet.
Spread the blueberry filling evenly over the dough and top with a crumble of mixed oats, sugar and room temperature ghee.
Preheat the oven to 180 °C and bake for 25‑30 minutes, or until golden brown.
Let the cake cool and serve. So good taste!

Products used in the recipe