Recipe for Blueberry Pie
Blueberries are a very interesting berry, you either love them or you just haven't tried them yet. They work wonderfully in baking, especially in pies and cakes, and this pie is one of my family's favorites. Every year during blueberry season, I make sure to bake it, and to be honest, I freeze some blueberries specifically for this pie during winter. The pie with frozen blueberries remains delicious even on the second or third day after baking, although it probably won't last that long at your place.
Information
Ingredients
- Flour1.5 glass (200ml)
- Sugar0.7 glass (200ml)
- Salt1 pinch
- Dough conditioner1.5 teaspoon
- Vegetable oil4 tablespoon
- Chicken egg1 piece
- Vanilla sugar1 packet
- Sour cream1 glass (200ml)
- Blueberry250 g
- Flour1 tablespoon
- Flour0.7 glass (200ml)
- Butter70 g
- Sugar0.3 glass (200ml)
Directions
Sift the baking powder, flour, and salt into a bowl.
In a bowl of a mixer or blender, beat an egg, 0.7 cups of sugar, and sour cream. Add vegetable oil and vanilla sugar. Gradually add the dry mixture, stirring well to avoid lumps in the batter. Be careful not to overmix the batter.
Line a baking dish with parchment paper, grease it with oil, and sprinkle with semolina or breadcrumbs. Pour our batter into the dish and spread it evenly with a spatula. This cake can be baked in a square or round form, with a diameter ranging from 20 to 24 centimeters. The height of the cake will depend on the size of your dish.
Wash and pat dry the blueberries with a paper towel. You can use frozen blueberries without thawing them beforehand. Toss the blueberries in a spoonful of flour or cornstarch, then place them on top of the batter, spreading them evenly. Avoid placing the berries too close to the edges to maintain the shape of the cake.
To make the crumb topping, blend the remaining sugar, flour, and butter in a blender until it resembles a crumbly mixture. You can also crumble it by hand or chop with a knife, but using a blender is much quicker. I usually prepare the crumb topping in advance, transfer it to a bowl, refrigerate it, and then use the same blender to prepare the batter. Sprinkle the blueberries with the crumb topping.
Bake the cake at 180 degrees Celsius for about 40 minutes. If you prefer a lighter and more delicate top, bake the cake with the berries for about 15-20 minutes, then sprinkle with the crumb topping and continue baking.
The cooled blueberry pie can be sprinkled with powdered sugar if desired. It is best to store this pie in a cool, dry place, covering it with a lid to prevent the crumb from becoming too soft.
