Blueberry Breeze

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serves 4


  • 1 sheet of sweet short pastry
  • 4 tablespoons blackberry jam
  • 125 g blueberries, fresh or frozen
  • 1/2 cup flour
  • 1/2 teaspoon baking powder
  • 45 g butter
  • 1/3 cup brown sugar
  • 1/4 teaspoon salt
  • 4 tablespoons flaked almonds


Preheat oven to 180 C.
Place pastry sheet on a greased oven tray. Spread pastry with jam. Sprinkle with blueberries. Rub together the flour, baking powder, butter, brown sugar and salt until crumbly; add almonds and mix. Sprinkle this evenly over the pastry and press it down lightly. Bake for 20 minutes at 180°C, then reduce temperature to 170°C and cook for a further 10-20 minutes.


The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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