Mix the butter and flour to the texture of fine breadcrumbs (a processor will make this job easy peasy and quick!). Pour into a mixing bowl.
Add the sugar, blueberries and ginger and mix gently with a wooden spoon (gently so you don’t go bursting your berries!)
Beat in the eggs slowly. It will turn from crumbs to solid form fairly quickly. The mixture should be like a dough, not crumbly or sticky. Judge if it needs a little milk added to get the correct consistency.
Spoon on to a greased baking tray, spaced apart. Don’t flatten, they can be heaped. I usually make six per tray.