the self-rising flour. Pour in the milk and stir with a fork or spatula just until a soft, thick batter forms and no dry pockets of flour remain.
The mixture should be thicker than pancake batter but looser than a kneadable dough; avoid overmixing so the topping stays tender.
After the blueberries have cooked for about 1 hour and are bubbling around the edges, remove the lid carefully to avoid escaping steam. Give the fruit a gentle stir to ensure even heating,
