Preheat the oven to 190ºC, gas mark 5. Place the blueberries in an ovenproof dish and drizzle over the cordial. Sprinkle over 50g of
the light brown sugar.
In a large bowl, sift the flour and baking powder together, then rub in the butter until it resembles breadcrumbs. Stir in the remaining light brown sugar.
Beat together the egg and buttermilk then stir into the flour mixture to make a batter. Drop spoonfuls of the batter on top of the blueberries then scatter over the chopped hazelnuts and demerara sugar. Bake for 35–40 minutes until golden brown.
Recipe and image courtesy of www.waitrose.com