• Blueberry ripple damper (Alan Benson)Source: Alan Benson

This damper was inspired by the memory of an overnight camp on a friend’s property when we were 16. Finding wild blackberries growing along the banks of the creek we filled our damper dough with them and then baked it, wrapped in foil, in the hot coals…some food experiences are meant to be remembered ­— it was heaven!






Skill level

Average: 4.3 (13 votes)


  • 100 g fresh or frozen blueberries
  • 85 g (¼ cup) blueberry or mixed berry jam
  • 1 tsp natural vanilla essence or extract
  • 375 g (2½ cups) self-raising white flour, plus extra, to dust
  • 75 g (½ cup) self-raising wholemeal flour
  • 100 g butter, diced, softened slightly
  • 2 tbsp demarara sugar, plus 1 tbsp extra for sprinkling
  • 250 ml (1 cup) milk, plus extra, to brush
  • butter, extra, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Standing time 10 minutes

Preheat the oven to 200°C (180°C fan-forced). Line a baking tray with non-stick baking paper.

Combine the blueberries, jam and vanilla in a bowl and mix to evenly combine.

Put the flours and butter into a large bowl and, with your palms facing upwards, use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs and the butter is evenly incorporated. Stir in the 2 tablespoons of sugar. Make a well in the centre.

Add the milk to the flour mixture and use a flat-bladed knife to mix with a cutting action until the dough comes together in clumps. Use lightly floured hands to bring the dough together — it will be soft, but not sticky. Place on a lightly floured surface and knead lightly and briefly (only about 6 times) to bring it together in a smooth ball.

Divide the dough into two equal portions and pat each into an 18 cm round, 1.5-2cm thick. Place one round on the lined tray and spread with the blueberry mixture, leaving a 2 cm boarder around the outside edge. Brush the edge with a little extra milk and then top with the remaining round, pressing around the edges to seal. Use a floured large sharp knife to score the round into 8 wedges, cutting about 1 cm deep, leaving it as a round. Lightly brush the top with a little extra milk, then sprinkle with the extra sugar.

Bake in the middle of the preheated oven for 40-45 minutes, until the damper is lightly golden and cooked through; it is ready if it sounds hollow when you tap it on the base. Stand for 10 minutes before serving warm or cool to room temperature. Serve with extra butter.



Baker’s tip

• This damper is best eaten on the day it is made.


Photography by Alan Benson. Styling by Sarah O’Brien. Food preparation by Tina McLeish. Creative concept by Lou Fay

Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. For hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook,TwitterInstagram and Pinterest.

This recipe is part of our Bakeproof: Aussie Day favourites.