Ingredients
Grab this...
125g punnet blueberries
300ml tub thickened cream
3 eggs
½ cup caster sugar
¼ cup plain flour
Icing sugar mixture, to decorate
...and GO
Method
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Lightly oil a 23cm round ovenproof pie dish (4½-cup capacity).
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Scatter blueberries over base of dish. Whisk cream with eggs, sugar and flour in a large jug until smooth. Pour over blueberries.
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Cook in a moderate oven (180C) for about 40 to 45 minutes, or until golden and just firm in the centre.
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Serve dusted with sifted icing sugar.