Ingredients Melted butter, to grease
100g butter, at room temperature
1/2 cup caster sugar
1/2 cup self-raising flour
1/2 cup plain flour
1/2 cup milk
1 cup fresh or frozen blueberries
Custard, cream or ice-cream to serve
1/4 cup plain flour
25g butter, chopped
1/2 cup dessicated coconut
1 1/2 tbsp brown sugar
Preheat oven to 180°C.
Lightly grease 4 ramekins with the melted butter.
Using an electric beater, beat the butter and sugar in a bowl until pale.
Add in the egg and beat well.
Sift in the flour and add milk to the egg mixture. Fold in with a large metal spoon until well combined.
Spoon the mixture into the prepared ramekins.
Arrange the blueberries in a single layer over the top of the mixture.
For the crumble topping, in a bowl rub together the flour and butter using your fingertips until the mixture resembles coarse breadcrumbs.
Combine the coconut and sugar with the breadcrumb mixture.
Sprinkle the crumble topping over the blueberries.
Bake for 45 minutes.
After 45 minutes, cover the tops of the ramekins loosely with foil and bake a further 15 minutes or until a skewer inserted comes out clean.
Allow it to cool slightly before serving with custard, ice-cream or cream.
After note: I prefer to use ramekins because of their serving size but alternatively you can use a cake tin of any shape and size.