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These delicious blueberry cinnamon buns are baked snugly together in the tin to tear apart after being drizzled with icing and dotted with candied walnuts.

Equipment and preparation: You will need a 23cm/9in round springform tin.

Blueberry cinnamon swirls

Ingredients

g/15oz strong white flour, plus extra for dusting

caster sugar

dried fast-action yeast

ml/3½fl oz milk

g/1½oz butter, plus extra for greasing

oil, for greasing

g/5½oz blueberries, halved

orange, zest only

ground cinnamon

grating of nutmeg

brown sugar

free-range egg, beaten for glazing

g/2½oz icing sugar

–2 tbsp lemon juice or water

candied walnuts, to decorate

oven

420g strong white flour, plus extra for dusting

For the Dough

For the Filling

To Finish