Serves 6
unsalted butter 115g, chilled and cubed, plus extra to grease the dish
blueberries 600g, fresh or frozen
crystallised ginger 50g, chopped
jaggery or brown sugar 50g
lime zest and juice of 1
cornflour 2 tbsp
fine sea salt ½ tsp
plain flour 280g
sugar 2 tbsp
baking powder 2 tsp
whole milk 240ml
Preheat the oven to 160C fan/gas mark 4. Lightly grease a 20cm x 28cm rectangular baking dish with a little butter, add the blueberries, ginger, jaggery, lime zest and juice, cornflour and ¼ teaspoon of the salt. Fold to coat evenly.
In a large mixing bowl, dry whisk the flour, sugar, baking powder and the remaining salt. Add the cubed butter and mix by hand until the mixture resembles coarse crumbs. Stir in the milk until just combined. Scoop the batter over the top of the blueberries with a teaspoon, covering as much fruit as possible.
Place the baking dish on a baking sheet and bake in the preheated oven for 55-60 minutes, until the juices are bubbling and the crust is golden brown. Remove the baking dish from the oven and allow to cool for at least 10 minutes before serving.
Serve with a scoop of a good vanilla or cardamom ice-cream.
Nik Sharma is a James Beard finalist, food writer and photographer whose latest book is The Flavor Equation (Chronicle, £26)
