HERE is a selection of recipes, including the recipe on page two, from Mrs T’s Dorset Blueberry Cookbook, which is available from Trehane Nursery near Wimborne.

BLUEBERRY & APPLE CAKE Sophie Grigson featured this cake on her ‘Taste of the Times’ programme and also in her book.

350g/12oz self-raising flour (Mix in some wholemeal flour for more flavour)
225g/9oz butter or margarine
175g/6oz caster or demerara sugar (or mix)
115g/4oz blueberries
450g/1lb cooking apples (peeled, cored and diced)
1 teaspoon ground cinnamon or mixed spice
3 eggs lightly beaten
Pinch salt
Sift flour, salt and spice into large bowl and rub in butter/margarine. Stir in sugar, cooking apples and blueberries. Add beaten eggs (don’t add any liquid).

Turn into a greased and floured 8in/20cm cake tin (loose bottom).

Bake in a pre-heated oven, 180°C/350°F/Gas Mk 4 for 1-1¼ hours. Allow to cool in tin.

BLUEBERRY STREUSEL BARS
110g/4oz rolled oats
150g/5oz plain flour
110g/4oz brown sugar
175g/6oz butter or margarine, melted
1 tablespoon cornflour
175ml/6 fl oz water
225g/8oz blueberries
25g/1oz white sugar
2 tablespoon lemon juice

In a large bowl, combine oats, flour and brown sugar. Stir in melted butter. Blend until crumbly. Reserve 175g/6oz of mixture for topping. Press the rest into an ungreased 9in by 13in/ 20cm by 30cm tin.

In a large saucepan blend cornflour and water until smooth.

Stir in blueberries, white sugar and lemon juice.

Cook and stir over low heat until thick.

Pour over prepared crust, sprinkling with reserved crumb mixture.

Bake in a pre-heated oven (180°C/350°F/ Gas Mk 4) for 35-40 minutes.

Remove to wire rack, cool, cut into bars.

Delicious topped with whipped cream.