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Finnish blueberry pie

Finnish Blueberry Pie

A soft, perfectly balanced cake-and-berry treat! If you love baking with blueberries, fresh or frozen, this Finnish blueberry pie is one you won't be able to resist. The base is a bit like a charlotte, though the batter is slightly heavier and denser—but the flavor is tender, creamy, and milky!

Maria

Recipe author

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Composition / ingredients

Servings:

Flour

420

Sugar

180

Blueberries

150

Butter

120

Milk

120

Eggs

Baking powder (heaping)

Vanilla sugar

Powdered sugar

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 7 g

Fats 18 % 11 g

Carbohydrates 70 % 43 g

289 kcal

GI: 5 / 5 / 91

Cooking method

Step 1:

Gather your ingredients. Use large eggs; if yours are small, go with 4. Use all-purpose flour. Instead of fresh blueberries you can use frozen, but thaw them first and drain off the excess liquid in a fine sieve.
Step 2:

Pour the milk into a saucepan, add the butter, and set it over low heat. Warm it, stirring, until the butter melts—don't let it boil.
Step 3:

Separately, in a bowl, beat the eggs with the sugar and vanilla sugar to a pale, fluffy foam. How well you whip the eggs determines how airy your pie will be. Don't beat the mixture until stiff—the whites will lose the air bubbles that lift the batter. A properly whipped batter should have lots of tiny bubbles on its surface.
Step 4:

Without stopping the mixer, pour the cooled milk-butter mixture into the eggs.
Step 5:

Sift the flour with the baking powder and add it to the batter in batches.
Step 6:

Beat the batter with the mixer until smooth. It's a little on the thick side and gathers around the beaters as you whip it, but once you switch off the mixer it spreads back out across the bowl.
Step 7:

Wash and dry the blueberries. If using frozen, make sure they're fully thawed and well drained, or the batter may turn out too thin.
Step 8:

Add half the blueberries to the batter and fold them in gently with a spatula, trying not to crush them.
Step 9:

Pour the batter into a baking dish lined with parchment and greased with butter (no need to grease a silicone mold). Scatter the remaining blueberries over the top. Bake in an oven preheated to 350°F (180°C) for about 40 minutes—it may take a little more or less depending on your oven. See the notes about ovens below.
Step 10:

Remove the finished pie from the mold and let it cool. Dust it with powdered sugar if you like. Enjoy!

Keep in mind that every oven is different, so the temperature and baking time may vary from what's given here.
To give the oven time to reach temperature, turn it on ahead (10–20 minutes before you start).
Once the top is lightly browned, test for doneness: poke a wooden skewer into a few spots; if it comes out dry, the pie is ready to come out of the oven.