15 recipes that declare our unending love for blueberries

Blueberries, you can bake them, freeze them, put them in a sauce or just eat them fresh. It doesn’t matter how you eat them, just make sure you do.

1-Finnish blueberry pies

These pies are traditionally made in the summer months. You will need eight 8cm fluted loose-based tart pans.

INGREDIENTS

• 2 cups (300g) plain flour
• 1/2 cup (110g) caster sugar
• 100g unsalted butter, softened
• 1 egg
• 1 tsp baking powder

FILLING

• 1/2 cup (120g) creme fraiche
• 1/2 cup (140g) Greek yoghurt
• 1 egg
• 1/4 cup (55g) caster sugar
• 1 tsp vanilla bean paste
• 2 cups frozen blueberries

METHOD

• 1.Preheat oven to 180°C. Place butter and sugar in a stand mixer with the paddle attachment and beat for 3-4 minutes until pale and creamy. Add the egg and beat to combine, then mix in the flour and baking powder. Divide dough into 8 even pieces and press into the base and side of 8 lightly greased 8cm loose-bottomed tart pans. Set aside.
• 2.For the filling whisk together the creme fraiche, yoghurt, egg, sugar and vanilla until smooth. Divide the mixture among tarts and top with 1/4 cup blueberries per tart. Place on a tray and bake for 25-30 minutes until the pastry is lightly golden and the custard has set. Cool to room temperature before serving.

2-Feeling flancy? You’re going to love our blueberry and ginger flan

Begin this recipe at least 3 hours ahead.

INGREDIENTS

• 1 cup (250ml) sugar cane juice
• 1 cup (220g) caster sugar
• 10g finely chopped fresh ginger
• 300g blueberries
• Pinch of ground star anise
• 5 eggs
• 395g can sweetened condensed milk
• 250g sour cream, plus extra to serve
• 1/2 cup (110g) caster sugar

METHOD

• 1.Place the sugar cane juice and sugar in a saucepan, and simmer over medium-low heat for 2-3 minutes, stirring to dissolve the sugar. Increase heat to medium and simmer for 15 minutes until thickened. Add the ginger, blueberries and star anise, and simmer for 1-2 minutes, then remove from the heat and set aside to cool.
• 2.Preheat oven to 160°C. Grease a 1L-capacity, 25cm x 5cm flan dish. Place eggs, condensed milk, sour cream and sugar in a blender with a pinch of salt. Whiz to combine. Pour mixture into prepared dish. Place in a large roasting pan and place in oven. With the oven door open, add enough boiling water to roasting pan to come halfway up the sides of flan dish. Bake for 45 minutes or until edges of flan are set with a gentle wobble in the centre. Remove from water batch and cool to room temperature, then transfer flan to the fridge and chill for 2 hours or until cold and set.
• 3.To remove the flan take a fine flexible blade and run it around the edges. Place a plate on top then invert flan onto serving plate. Pour over blueberry mixture and serve with extra sour cream.

3-Apple crumbles are great but this blueberry and lemon curd version is even better

This blueberry and lemon crumble is a winter favourite, whether entertaining guests, or baking for the family.

INGREDIENTS

• 350g store-bought lemon curd
• 1 cup (250ml) thickened cream, plus extra to serve
• 375g fresh or frozen blueberries
• 1/2 cup (110g) caster sugar
• 1 1/2 tbs cornflour
• 1 tsp vanilla bean paste

CRUMBLE

• 3/4 cup (110g) plain flour
• 1/3 cup (80g) brown sugar
• 1/2 cup (45g) rolled oats
• 2 tbs desiccated coconut
• 80g lightly salted butter, cut into 5mm pieces
• 1/4 cup (90g) golden syrup

METHOD

• 1.Preheat oven to 200°C. Grease a large baking tray and line with baking paper.
• 2.For the crumble, combine flour, brown sugar, oats and coconut in a large bowl. Add butter and, using your fingertips, rub the flour mixture together to create coarse crumbs. Add golden syrup and stir to combine. Spread on prepared tray and bake, stirring occasionally, for 20-25 minutes until golden brown. Set aside.
• 3.Meanwhile, combine lemon curd and cream in a bowl and whisk in 1 tbs water until just combined. Set aside.
• 4.Place the blueberries, sugar, cornflour and vanilla in a large bowl and toss to combine. Scatter evenly over the base of a 1.4L round baking dish. Bake for 15 minutes, then reduce the temperature to 160°C. Pour over the lemon curd mixture and bake for a further 40-45 minutes until curd is just set around the edges. Rest for 15-20 minutes then scatter over crumble. Pour over extra cream, to serve.

4-Blueberry and lemon verbena tarts

The combination of light, fragrant lemon verbena custard and blueberries makes for a memorable dessert everyone will love. This recipe is an extract from Valli Little’s new book, My Kind of Food , available nationwide.

INGREDIENTS

• 1 cup (250ml) milk
• 10 lemon verbena leaves or 4 lemon thyme sprigs
• 1/4 cup (55g) caster sugar
• 1 egg and 2 egg yolks, lightly beaten
• 30g cornflour
• 150ml thickened cream
• 250g blueberries
• 1/2 cup (160g) blueberry jam

PASTRY

• 1 1/2 cups (225g) plain flour
• 1/3 cup (40g) icing sugar
• 1/2 tsp vanilla extract
• 125g cold unsalted butter, chopped
• 1 egg yolk

METHOD

• 1.For the pastry, place flour and sugar in a food processor and pulse until combined. Add the vanilla and butter, and whiz until it resembles fine breadcrumbs. Add the egg yolk and 1 tbs iced water, and whiz until the dough comes together into a smooth ball. Enclose in plastic wrap and refrigerate for 30 minutes. TO MAKE VANILLA EXTRACTUP NEXT
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• 2.Meanwhile, to make the custard, combine milk, lemon verbena and 30g sugar in a saucepan over medium heat. Bring to a simmer, then set aside for 30 minutes to infuse. In a large bowl, whisk egg, egg yolk, cornflour and remaining 25g sugar until pale and fluffy. Return the infused milk to the heat and bring to a simmer, then strain through a fine sieve into the egg mixture, discarding lemon verbena.
• 3.Pour into a clean pan and place over low heat. Stir for 5-6 minutes or until very thick and smooth. Transfer to a bowl and directly cover the surface with plastic wrap to prevent a skin forming. Chill.
• 4.Preheat oven to 180°C. Grease six 8cm round loose-bottomed tart pans.
• 5.Divide the pastry into 6 equal-sized pieces and roll out on a lightly floured surface to 3-4mm thick. Use pastry to line pans, trimming excess. Line cases with baking paper and fill with pastry weights. Bake for 8 minutes, then remove weights and paper. Bake for a further 5 minutes or until golden. Set aside to cool.
• 6.Using a stand mixer fitted with the whisk attachment, whisk cream to soft peaks and fold into chilled custard. Fill pastry cases with custard and top with blueberries.
• 7.Place the jam and 2 tbs water in a saucepan over medium heat and warm through. Drizzle over tarts to serve.

5-Blueberry pancakes with chorizo

The sweetness of the berries pairs wonderfully here with the smokiness of good chorizo – perfect for an epic weekend treat.

INGREDIENTS

• 2 eggs
• 300ml milk
• 1 1/3 cups (200g) self-raising flour
• 1/4 tsp baking powder
• 100g unsalted butter, melted, cooled
• 300g blueberries
• 1/4 cup (60ml) sunflower oil, plus 1 tbs extra
• Juice of 1 orange
• 150g fresh chorizo sausage (optional), cut on an angle into 1cm-thick slices
• Greek yoghurt, to serve

METHOD

• 1.Preheat oven to 100°C.
• 2.Place eggs and milk in a bowl and whisk until combined. Sift flour, baking powder and a pinch of salt flakes into egg mixture and whisk until combined. Add butter and half the blueberries, and gently stir through batter (be careful not to overmix or the berries will break down and the texture of the pancakes will be too runny).
• 3.Heat 1 tsp oil in a frypan over medium-high heat. Add 1/4 cup (60ml) batter and cook for 1-2 minutes or until set and starting to bubble around the edges. Carefully flip and cook for a further 1-2 minutes or until golden. Transfer to a baking tray and keep warm in oven while you repeat with remaining oil and batter to make about 12 pancakes.
• 4.Meanwhile, place orange juice, 2 tbs water and remaining 150g blueberries in a saucepan over high heat. Bring to the boil and cook for 2 minutes or until liquid has reduced slightly and the berries start to release their juices.HOW TO PREPARE CITRUS FRUITUP NEXT
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• 5.If serving with chorizo, heat extra 1 tbs oil in a second frypan over medium heat. Add chorizo and cook, turning halfway, for 3-4 minutes or until crisp.
• 6.Divide pancakes among plates and spoon over a little blueberry sauce. Add chorizo, if using, and a dollop of yoghurt. Drizzle with remaining sauce to serve.

6-Apple and blueberry bread and butter crumble

Is it a crumble? Is it bread and butter pudding? Who knows. All we know is it’s delicious.

INGREDIENTS

• 50g unsalted butter
• 6 Granny Smith apples, peeled, chopped
• 1/2 cup (125ml) maple syrup
• Finely grated zest of 1 lemon
• 2 tsp vanilla bean paste
• 250g fresh or frozen blueberries
• 1 tbs cornflour
• 1/2 cup (125ml) pouring custard
• 2 thick slices store-bought brioche
• Pure (thin) cream, to serve

CRUMBLE

• 30g rolled oats (we used Woolworths Macro)
• 60g plain flour
• 25g caster sugar
• 50g cold unsalted butter, chopped

METHOD

• 1.For the crumble, place all the ingredients in a bowl with a pinch of salt and, using your hands, roughly rub the butter into the dry ingredients until it resembles coarse crumbs. Place in the freezer until ready to use.
• 2.Place the butter, apple, maple, lemon zest, vanilla and half the blueberries in a saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, for 15 minutes or until apple is tender.HOW TO PREPARE BUTTERUP NEXT
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• 3.Transfer 1/3 cup (80ml) cooking liquid to a small bowl. Add cornflour and stir until smooth. Return to pan with remaining 125g blueberries and stir to combine. Pour into a 22cm ovenproof pan. Cool slightly.
• 4.Preheat the oven to 200°C.
• 5.Place custard in a bowl and soak brioche for 30 seconds each side. Arrange over apple mixture. Scatter with crumble and bake for 25 minutes or until golden.
• 6.Cool slightly, then serve with cream.

7-You know school is back when these vegan blueberry and nectarine pop tarts make an appearance

These fruit-filled pop tarts are not only tasty but also completely vegan-friendly.

INGREDIENTS

• 1 tbs rice malt syrup
• 1/2 tsp ground ginger
• 1 1/2 tsp arrowroot
• 2 small yellow nectarines, stones removed, finely chopped
• 2 tbs blueberries, plus extra halved blueberries to serve
• 1 vanilla bean, split, seeds scraped
• Fresh coconut flakes, to serve

PASTRY

• 2 1/4 cups (325g) plain flour
• 1/2 cup (125g) coconut oil, solidified
• 1 tbs rapadura sugar

BLUEBERRY DRIZZLE

• 60g blueberries
• 100g coconut milk powder (from supermarkets)

METHOD

• 1.For the pastry, place the flour, coconut oil, sugar and 1/2 tsp salt flakes in a food processor and whiz until combined. Add 1/2 cup (125ml) iced water and pulse until just combined. Turn out onto a clean work surface and bring together with your hands to form a disc. Enclose in plastic wrap and chill for 30 minutes.
• 2.Meanwhile, to make the filling, combine rice malt syrup, ginger, arrowroot, nectarine, blueberries and vanilla seeds in a bowl. Set aside.HOW TO MAKE BERRIESUP NEXT
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• 3.Preheat the oven to 200°C. Grease a large baking tray and line with baking paper.
• 4.Roll out pastry between 2 sheets of baking paper to 3mm thick. Cut into twelve 8cm x 11cm rectangles, re-rolling pastry as required. Transfer half the pastry pieces to the prepared tray. Top with filling, then remaining pastry pieces. Use your thumbs to press the edges together to seal.
• 5.Bake for 25 minutes or until the pastry is light golden. Set aside to cool.
• 6.For the blueberry drizzle, place blueberries in a small food processor with 2 tsp water and whiz until smooth. (Alternatively, pound using a mortar and pestle, then strain juice into a small bowl, discarding solids.)
• 7.Place the coconut milk powder and 2 tbs warm water in a small bowl and whisk until smooth. Gradually stir blueberry mixture into the coconut mixture, one teaspoon at a time, until pale blue and thick, but still runny.
• 8.To serve, drizzle cooled pop tarts with blueberry drizzle and top with extra halved blueberry and coconut flakes.

8-Banana, apple and blueberry loaf

“Perfect for a lazy Friday – breakfast, lunch and dinner in one,” says Shannon Bennett.

INGREDIENTS

• 1 vanilla bean, seeds scraped
• 225g unsalted butter, softened
• 1 cup (140g) coconut sugar
• 2 ripe bananas, flesh mashed with a fork
• 3 eggs
• 2 apples, 1 grated, 1 thinly sliced
• 125g blueberries, crushed with a fork
• ½ cup (100g) rice flour
• 3/4 cup (85g) coconut flour
• 1 3/4 cup (175g) almond meal
• 1/2 tsp bicarbonate of soda
• 1/2 tsp baking powder
• 1/4 cup (60ml) almond milk
• 1/4 cup (90g) honey, plus extra to drizzle

SPICE POWDER

• 2 whole star anise
• 1 tsp white peppercorns
• 2 small cinnamon quills
• 1/2 tsp cloves
• Seeds from 2 tsp cardamom pods
• 2 tsp juniper berries (optional)
• 1 pinch saffron threads
• 1 tsp Murray River sea salt flakes

METHOD

• 1.Preheat oven to 180°C. For spice powder, place star anise, peppercorns, cinnamon, cloves and cardamom in a pan over medium heat and cook 1-2 minutes until fragrant. Place in mortar and pestle with the juniper berries, saffron and salt. Crush to a powder.
• 2.In a stand mixer, beat vanilla, 200g butter and sugar. Add banana and eggs, one at a time. On low, add 1½ tsp spice powder, grated apple, blueberries, flours, almond meal, baking powder, bicarb, 1 tsp salt and almond milk. Beat until well combined.HOW TO SOFTEN BUTTERUP NEXT
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• 3.Pour into a greased 24x12cm loaf tin. Bake 1 hour 15 minutes or until skewer comes out clean.
• 4.Put 25g butter and honey in a frypan over medium heat. Add apple slices. Cook 3-4 minutes, turning, until carmelised. Place on top of bread.
• 5.Serve drizzled with honey.

9-Vegan blueberry cheesecake bars

This raw vegan dessert is as beautiful as it is healthy. Satisfy your sweet tooth without the guilt.

INGREDIENTS

• 370g raw cashews, soaked overnight in cold water
• 1 cup (250ml) coconut oil
• 1/2 cup (125ml) maple syrup
• 1 tsp vanilla extract
• 500g blueberries
• Edible violet petals (optional), to serve

COCONUT BASE

• 3 cups (210g) shredded coconut, toasted
• 1 cup (100g) almond meal
• 1/2 cup (125ml) coconut oil, softened
• 1/2 cup (125ml) maple syrup
• 1/2 tsp ground cinnamon

METHOD

• 1.Grease and line the base and sides of a 12cm x 27cm x 6cm-deep loaf pan with baking paper, leaving some overhanging.
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• 2.Place all the coconut base ingredients in a food processor and whiz to combine. Press into the base of the prepared pan, using the back of a spoon to smooth the surface. Chill until needed.
• 3.Wipe out food processor and add the cashews. Whiz for 2-3 minutes until a smooth paste forms.
• 4.Add coconut oil, maple syrup and vanilla, and whiz until well combined. Add three-quarters of the blueberries and whiz until well combined.
• 5.Pour mixture over the coconut base and smooth the surface, then press remaining berries into the top. Chill overnight.
• 6.Remove slice from fridge and slice into bars. Press violet petals, if using, into the tops of the slices to serve.

10-Blueberry ice cube gin and tonic with lime caviar

Finger limes popped up more than once in this year’s nominations – this cocktail will leave you with no doubt as to why.

INGREDIENTS

• 100g frozen blueberries (Trewhella Farm ‘Brigitte’ Snap Frozen Blueberries)
• 1 cup crushed ice
• 1/4 cup (40g) frozen finger lime pearls (The Lime Caviar Company) or 4 finger limes, pearls removed
• 3/4 cup (180ml) gin
• 3 cups (750ml) tonic water
• Edible flowers (Pretty Produce), to serve

METHOD

• 1.Sprinkle blueberries into an ice-cube tray. Top with water and freeze.
• 2.Place ice, blueberry ice cubes and finger lime pearls in a jug. Add gin and tonic, and stir to combine. Top with flowers and serve.

11-Blueberry pancakes with honeycomb and bacon butter

Jamie Oliver’s blueberry pancakes with bacon butter are what weekends were invented for.

INGREDIENTS

• 11/3 cups (200g) self-raising flour
• 1/2 tsp baking powder
• 2 tsp caster sugar
• 150g sour cream
• 150ml milk
• 25g unsalted butter, melted
• 2 eggs
• 200g blueberries
• Maple syrup, to serve

HONEYCOMB & BACON BUTTER

• 200g caster sugar
• 1 tsp glucose syrup
• 1 tsp honey
• 11/2 tsp bicarbonate of soda
• 1 tbs sunflower oil, plus extra to brush
• 3 rashers smoked streaky bacon
• 150g unsalted butter, softened

METHOD

• 1.For the honeycomb, line a baking tray with baking paper and set aside. Melt the sugar, syrup, honey, 1 tbs water and a pinch of salt in a deep saucepan over medium-high heat. Bring to the boil, then reduce heat to medium and cook for 7 minutes or until golden. Remove from heat and quickly stir in the bicarbonate of soda, then carefully pour into prepared tray. Set aside to cool completely.
• 2.Meanwhile, heat oil in a large frypan and cook bacon for 5 minutes or until golden and crisp. Drain on paper towel, then roughly chop.
• 3.Once cooled and set, break off a 10cm (35g) piece of honeycomb and whiz in a food processor with the bacon until finely chopped. Add the butter and pulse to combine. Place flavoured butter on a large sheet of baking paper and roll into a log, twisting ends to secure. Refrigerate until set. Reserve remaining honeycomb.
• 4.Place flour, baking powder and sugar in a large bowl. In a separate bowl, combine sour cream, milk, butter and eggs, then add to the dry ingredients and whisk until smooth. Fold in the blueberries.
• 5.Place a large frypan over medium heat. Once hot, brush with extra oil. Add small ladlefuls of batter to pan – the pancakes should be about 8cm in diameter. Cook for 3 minutes or until little air bubbles appear on the surface, then flip and cook for another 1-2 minutes until golden.
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• 6.Serve pancakes in a stack, topped with honeycomb and bacon butter and finished with a drizzle of maple syrup.

12-Spiced pear, blueberry and almond shortcake

This shortcake pie puts every good early Autumn thing into a crumbly and impressive dessert.

INGREDIENTS

• 30g softened unsalted butter
• 40g brown sugar
• 1 cardamom pod, seeds crushed (pod discarded)
• 1/4 tsp ground nutmeg
• 4 beurre bosc pears, peeled, cored, chopped
• Finely grated zest and juice of 1 lemon
• 100g blueberries
• Milk, to brush
• 2 tbs flaked almonds
• 1 tbs demerara sugar
• Thickened cream, to serve

SHORTCAKE PASTRY

• 125g unsalted butter
• 125g caster sugar
• 1 egg, lightly beaten
• 11/4 cups (175g) plain flour
• 50g almond meal
• 1 tsp baking powder

METHOD

• 1.Place the butter, brown sugar, cardamom seeds and nutmeg in a pan over low heat. Cook, stirring, for 1-2 minutes until the butter melts and sugar dissolves. Add pear and lemon zest and juice, then cook over low heat for 8 minutes or until the pear is soft (but not mushy). Remove from heat and stir through blueberries, then set aside to cool to room temperature.
• 2.For the shortcake, beat the butter and caster sugar until thick and pale. Add the egg and mix well. Add the flour, almond meal and baking powder, then stir until combined. Turn out onto a lightly floured surface and knead briefly to bring the mixture together. Divide the dough in half, pat into discs, then enclose in plastic wrap and chill for 30 minutes.
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• 3.Preheat the oven to 180°C. Grease and line a 24cm springform cake pan. On a lightly floured surface, roll each dough portion into a 23cm round, then press one round into pan. Pile pear mixture and any juices over the dough, leaving a small border around the edge. Top with the remaining dough round and press edges together to seal. Brush with milk and sprinkle with almonds and demerara sugar.
• 4.Bake for 35-40 minutes until golden (cover loosely with foil if browning too quickly). Cool in the pan for 20 minutes, then remove and serve warm with cream.

13-Blueberry and jersey milk ice cream cake

This ice-cream cake recipe by Phoebe Wood is a do-gooder dessert made with beautifully sweet blueberries and creamy jersey milk. “I love the thick, rich layer of cream that you get in a bottle of organic, unhomogenised jersey milk, and the knowledge that you are drinking something in its natural state.”

INGREDIENTS

• 1L (4 cups) unhomogenised jersey milk (see notes)
• 8 egg yolks
• 160g coconut sugar
• 11/2 cups (225g) frozen blueberries
• Fresh blueberries, to serve
• Maple syrup, to serve

METHOD

• 1.Place 3 cups (750ml) milk in a saucepan over medium heat. Whisk egg yolks and sugar in a large heatproof bowl until thick and pale. As soon as milk starts to bubble around the edges, pour it into the yolk mixture, whisking constantly. Transfer to a clean saucepan and place over medium-low heat. Cook, stirring constantly, for 11 minutes or until slightly thickened and smooth. Remove from heat and set aside to cool. Transfer to a bowl, cover surface with plastic wrap and chill for 4 hours or overnight.
• 2.Grease and line a 22cm springform cake pan with plastic wrap. Place frozen blueberries and remaining 1 cup (250ml) milk in a blender and whiz until smooth. Fold through the custard. Transfer to an ice cream machine and churn according to the manufacturer’s instructions. (Alternatively, pour into a shallow container and freeze for 2 hours or until frozen at edges. Remove from freezer and beat with electric beaters. Return to the container and refreeze. Repeat 2 or 3 times). Transfer to prepared pan. Freeze for 6 hours or until frozen and set.
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• 3.To serve, remove from pan and set aside for 15 minutes to soften slightly. Scatter with fresh blueberries and drizzle with maple syrup.

14-Blueberry, Chia and Olive Oil Cakes

Silvia Colloca’s health-focused dairy-free cakes are deliciously enhanced with blueberries and chia seeds.

INGREDIENTS

• 3 eggs
• 1/2 cup of brown sugar
• 1/2 cup olive oil
• finely grated zest of 1 lemon
• 1 teaspoon of vanilla extract, paste or the seeds of 1 vanilla bean
• 1/2 cup almond milk
• 2 1/4 cup of self-raising flour
• 1/2 cup of blueberries
• chia seeds to sprinkle on top

METHOD

• 1.Preheat your oven to 180 C (350 F). Line a medium sized muffin tin with wrappers.
• 2.Beat the eggs with sugar for 5 minutes or until pale and fluffy and the sugar crystals have dissolved. Add oil, vanilla, and lemon zest and mix well.
• 3.Add the almond milk and gradually incorporate the flour, beating gently, until a wet batter is formed. Add the blueberries and fold them in gently.
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• 4.Pour the batter into the muffin tin making sure not to fill to the rim as the cakes with grow a lot whilst baking. Top each cake with chia seeds.
• 5.Bake for 20 minutes or until cooked through if tested with a skewer.

15-No-bake blueberry cheesecake

Create a stylish dessert without turning on your oven. This no-bake blueberry cheesecake is made extra special with a hint of lavender.

INGREDIENTS

• 250g shortbread biscuits
• 80g unsalted butter, melted
• 250g softened cream cheese
• 400g mascarpone
• 2 tablespoons lavender sugar (see notes)
• 1/4 cup (80g) blueberry jam
• 300g blueberries
• 1 teaspoon arrowroot

METHOD

• 1.Whiz the shortbread in a food processor until finely ground. Add butter and whiz to combine. Press into a 35cm x 11cm tart pan and chill for 15 minutes or until firm.
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• 2.Beat the cream cheese, mascarpone and 1 tbs lavender sugar with electric beaters until combined, then spread in the pan and chill for 1 hour or until set.
• 3.Meanwhile, place the jam, half the blueberries and remaining 1 tbs sugar in a saucepan over medium heat with 2 tbs water. Cook, stirring, for 2-3 minutes until the berries start to burst, then stir in the remaining berries. Mix the arrowroot with a little cold water in a small bowl, then stir into the berries and cook for a further 30 seconds or until the sauce is thickened. Remove from heat and cool completely.
• 4.Remove the cake from the pan and serve with the blueberry sauce.

Source: www.delicious.com.au