Collect together your equipment (see Recipe Notes below) and ingredients.

Preheat oven to Fan Oven 160°C/180°C/350°F/Gas 4.

Start by making the shortbread: tip the flour, semolina and salt into a food processor and pulse to mix. Alternatively tip into a mixing bowl and stir to mix.

Add the butter and either continue to pulse until it looks like fine breadcrumbs or rub the butter into the flour by hand.

Add the sugar and pulse or stir to mix.

Bring together by pulsing in the food processor or kneading lightly with your hands, until it forms a loose ball of dough.

Tip ⅔ (400g) of the mix into the base of a lined 20cm/8inch square cake tin.

Flatten evenly, prick with a fork and cook in a pre-heated oven for 20 minutes.

Add the blueberry filling: I used frozen wild blueberries which are smaller than fresh ones bought in the supermarket. If the blueberries are large, halve them. Mix the jam and fruit together.

Spread carefully over the hot biscuit base.

Crumble the remaining ⅓ of the shortbread mixture over the top of the jam .

Pop back in the oven and continue to cook for 35 – 40 minutes until the jam is bubbling and the shortbread is lightly golden and crispy.

Cool in the tin for 15 minutes, then, using the over-hanging baking paper, lift out onto a wire tray. Slice when cool.

To serve: delicious with a cup of tea, perfect for a picnic or heat and serve with ice cream for dessert.