One of our family’s favourite desserts, in all seasons. Simple ingredients and a simple method bring it together quickly. Excellent with or without ice cream and definitely a lovely leftover for breakfast.

The first time I made this was in 1983, baking it in our tiny trailer home’s gas stove, early days on the farm, with the barn and fences being built. That little stove was amazing, with a nice hot oven accommodating lots of roasting and baking, and its hob just big enough for cheese-making, pickling, canning and all the usual day-to-day cooking. Cooking in the trailer taught me so much about how to manage parameters of cooking: spatially, portions and workarounds.

Baking for all the folks who rolled up their sleeves to help us became part of my life, and filling orders soon followed. Whether a dozen or two of cookies or muffins or a decorated cake, this is where it all started. Earlier while living in Vancouver, I had occasional opportunities to learn from chefs, an important first step in my journey. But it wasn’t until I was doing it constantly that I realized how much I enjoyed it!

Recipe (Print Version)

Ingredients

• 260 gr / 2 c flour
• 2 t baking powder
• ½ t salt
• 150 gr / ¾ c sugar
• 60 gr / ¼ c butter
• 1 egg lg-xlg
• 125 ml / ½ c milk
• 2 c fresh or frozen blueberries

• 100 gr / ½ c sugar
• 45 gr / ⅓ c flour
• ½ t cinnamon
• 60 gr / ¼ c butter

Instructions

• Preheat oven to 375°.
• Lightly butter a 2.5 litre dish – I usually use stoneware. It should be at least 2″ / 5 cm deep.
• Whisk together the flour, baking powder and salt.
• In a stand mixer, or in a bowl with a spoon, beat the butter and sugar together.
• Add in the egg and mix until smooth.
• Mix in the flour mixture.
• Mix in the milk.
• Remove from the mixer.
• With a spatula, gently mix in the blueberries. If they’re frozen, you don’t need to be as gentle.
• Spoon the batter into the prepared dish, somewhat evenly.
• Mix the dry topping ingredients together.
• Cut the butter in as you would pastry or biscuits.
• Scatter somewhat evenly over the batter.
• Bake for 45-50 minutes. If using frozen blueberries, it can take up to 10 minutes longer.

Serve warm (should cool for an hour or two before eating). Scoop spoonfuls to serve.

Option – serve with vanilla ice cream.

How to:

In a stand mixer or in a bowl with a spoon, beat the butter and sugar together.

Add in the egg, and mix until smooth.

Mix in the flour mixture.

Mix in the milk.

Remove from the mixer.

With a spatula, gently mix in the blueberries. If they’re frozen, you don’t need to be as gentle.

Spoon the batter into the prepared dish, somewhat evenly.

Mix the dry topping ingredients together. Cut the butter in as you would pastry or biscuits (not shown).

Scatter somewhat evenly over the batter.

Bake for 45-50 minutes. If using frozen blueberries, it can take up to 10 minutes longer.

Scoop spoonfuls to serve.

A little doodle from my husband, enjoy!