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
Nutrition (1 serving)
- 329,7 kcal
- 55,4 g carbohydrates
- 8,6 g fats
- 6,5 g protein
Per 12 portions
- 500 g plain flour
- 250 ml milk
- 100 g cane sugar
- 100 g of grass-fed ghee
- 1 packet dry yeast
- 1 egg
- 1 tsp salt
- 1 tsp vanilla extract
- 400 g blueberries
- 100 g cane sugar
- 2 tbsp cornflour
- 1 lemon
Instructions
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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.
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Cover the dough with a tea towel and let rise in a warm place for about an hour, or until doubled in volume.
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For the filling, mix the blueberries, sugar, cornstarch and lemon juice and cook for 5‑10 minutes until thickened.
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Roll out the dough on a greased and floured baking sheet.
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Spread the blueberry filling evenly over the dough and top with a crumble of mixed oats, sugar and room temperature ghee.
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Preheat the oven to 180 °C and bake for 25‑30 minutes, or until golden brown.
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Let the cake cool and serve. So good taste!
