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