1 ½ cups self-raising flour
1 teaspoon ground cinnamon
1 ¼ cups brown sugar, firmly packed
100g cold unsalted butter, finely chopped
2/3 cup milk
1 egg, lightly beaten
1 cup coarsely chopped walnuts
125g punnet fresh blueberries
Icing sugar mixture, to decorate
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
Sift flour and cinnamon into a large bowl. Stir in sugar. Rub in butter with your fingertips, until mixture resembles fine crumbs. Press 2 cups of loosely packed crumbs (300g) firmly over base of prepared pan.
Add milk, egg and half the walnuts to remaining crumbs. Stir until well combined. Spread over base. Sprinkle with remaining walnuts and blueberries.
Cook in a moderate oven (180C) for about 30 minutes, or until golden brown and cooked when tested. Remove from oven. Cool in pan.
To serve, lift slice from pan. Dust with sifted icing sugar. Cut into pieces.
TIP! Try replacing blueberries with raspberries and walnuts with hazelnuts. Slice can be made up to three days ahead. Store in an airtight container. Refrigerate in hot weather.