Lemon and Blueberry Pie

Lemon pie with blueberries

Soft, fluffy, light, with a blueberry topping, lemon aroma, and a pleasant tanginess - the perfect homemade pie for cozy gatherings over a cup of tea. Today we are baking a lemon and blueberry pie!

Information

  • Total: 70 min
  • Active: 25 min
  • Serves 8
  • 222 kcal / 100g

Ingredients

  • Blueberry
    250 g
  • Wheat flour
    130 g
  • Corn flour
    75 g
  • Butter
    85 g
  • Sugar
    170 g
  • Chicken egg
    2 piece
  • Lemon
    1 piece
  • Kefir
    125 l
  • Dough conditioner
    1 teaspoon
  • Baking soda
    0.25 teaspoon

Directions

1
Done
Sort out fresh blueberries, remove any debris, and rinse them. If the berries are clean, collected by yourself in the...

Sort out fresh blueberries, remove any debris, and rinse them. If the berries are clean, collected by yourself in the countryside or in the forest far from the road, then you can skip washing them and proceed to the next step of dusting the berries with flour (more on that later). Leave the rinsed berries in a sieve to drain excess water.

2
Done
Place 2 layers of paper towels on a plate or cutting board and transfer the berries onto them to dry them even better. I...

Place 2 layers of paper towels on a plate or cutting board and transfer the berries onto them to dry them even better. I recommend using paper towels or napkins for drying the berries, not kitchen towels or other fabric, as blueberry juice can heavily stain the fabric and leave non-removable dark spots. In the off-season (fall or winter), the pie can be made using frozen berries. In this case, there is no need to wash or dry the blueberries – they can be added to the pie directly from the freezer, after coating them in flour.

3
Done
Sift both types of flour, salt, baking powder, and baking soda into a separate bowl. Mix them together.

Sift both types of flour, salt, baking powder, and baking soda into a separate bowl. Mix them together.

4
Done
Combine softened butter (try to choose butter with 82% fat content) with sugar and beat until fluffy on high speed using...

Combine softened butter (try to choose butter with 82% fat content) with sugar and beat until fluffy on high speed using a mixer.

5
Done
Lower the speed of the mixer and add one egg at a time. The mixture will be liquid.

Lower the speed of the mixer and add one egg at a time. The mixture will be liquid.

6
Done
Using a special grater, zest the peel from 1 lemon (you can also use a regular kitchen grater, grating the lemon on the...

Using a special grater, zest the peel from 1 lemon (you can also use a regular kitchen grater, grating the lemon on the finest side). Cut the lemon in half and squeeze the juice from one half. You should have 1 tablespoon of lemon juice.

7
Done
Add both the lemon zest and juice to the liquid oil-egg mixture. Beat with the mixer. Pour in all the kefir (2.5% fat...

Add both the lemon zest and juice to the liquid oil-egg mixture. Beat with the mixer. Pour in all the kefir (2.5% fat) and add half of the flour mixture to the batter. Mix well with a spatula. There is no need to beat with the mixer anymore, the dough may become quite thick. Sprinkle the remaining flour onto the dough. Mix well.

8
Done
Grease a round (d 20-22 cm) or square (20x20 cm or 22x22 cm) baking dish with a piece of butter or line it with parchment...

Grease a round (d 20-22 cm) or square (20x20 cm or 22x22 cm) baking dish with a piece of butter or line it with parchment paper. Transfer all the dough and smooth it out with a spatula. Bake at 180 degrees Celsius for 15 minutes.

9
Done
While the dough is setting in the oven, mix one tablespoon each of flour and sugar in a bowl. Add blueberries and coat...

While the dough is setting in the oven, mix one tablespoon each of flour and sugar in a bowl. Add blueberries and coat the berries in this mixture.

10
Done
After 15 minutes, take the pie out of the oven, sprinkle blueberries with sugar and flour on top of the pie (do not pour...

After 15 minutes, take the pie out of the oven, sprinkle blueberries with sugar and flour on top of the pie (do not pour out the remaining flour in the bowl!) and return the pie to the oven for 25-30 minutes at the same temperature of 180 degrees.

11
Done
Slightly cool the finished pie in the mold, and then carefully transfer it to a wire rack. The berries were coated with...

Slightly cool the finished pie in the mold, and then carefully transfer it to a wire rack. The berries were coated with flour, so they did not sink into the pie and remained on its surface as a layer of blueberries.

12
Done
The pie can be sliced and served warm or cooled. Baking with corn flour remains soft and moist for the next two days when...

The pie can be sliced and served warm or cooled. Baking with corn flour remains soft and moist for the next two days when storing the pie in a sealed container.

Lemon and blueberry pie also freezes well. Wrap each piece of the pie in plastic wrap or place it in a bag and store it in the freezer for up to 2 months. Thaw on the refrigerator shelf, reheat in the microwave.

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