Blueberry pie is a true classic of home cooking. For its preparation, you can use any dough: yeast, biscuit, puff, shortbread. If there are no fresh blueberries, frozen ones will do, the dessert will turn out to be no less tasty.
Sand cake with sour cream filling: a step by step recipe
Classic shortbread dough goes well with sour blueberries. Sour cream filling makes the taste more intense and bright, softens the dryness of shortbread cakes. Fresh or frozen berries are suitable, the proportions of sugar can be adjusted to taste. Dessert does not contain too many calories, it is very easy to prepare it. The cake can be baked for a holiday; it looks beautiful whole or cut.
Ingredients:
- 350 g of high quality wheat flour;
- 150 g granulated sugar;
- 1 tsp vanilla sugar;
- 2 eggs;
- 100 g butter (can be replaced with good margarine);
- 1 tsp baking powder;
- 200 g fresh or frozen blueberries;
- 1 tbsp. l. potato starch.
To fill:
- 200 ml sour cream (fat content not less than 15%);
- 150 g sugar;
- 1 tsp vanilla sugar.
Sift flour into a deep bowl and mix with baking powder, sugar and vanilla sugar. Grate the frozen butter on a coarse grater, combine with dry foods, turning everything into crumbs. Beat the eggs into a bowl and quickly knead to a soft, homogeneous dough. If it sticks to your hands a lot, add a little more flour.
Put the dough on a floured board and knead for 1-2 minutes. It is not worth crushing the shortbread dough for too long, otherwise the cakes will turn out to be hard and flat. Grease a refractory dish with low corrugated edges with butter and lightly dust with flour. Place the dough in the center, spread it over the surface with your fingers.
Sort fresh blueberries, rinse and dry on a towel. You do not need to defrost frozen berries. Add starch to blueberries, mix gently. Put the filling in a mold, smooth with a silicone spatula or spoon.
In a separate container, beat the sour cream with plain and vanilla sugar. Pour the cream over the blueberries, smooth the surface with a wide knife. Put the pie in the oven, preheated to 200 degrees. Bake for about 20 minutes, until the edges are lightly browned. You can check the readiness with a wooden splinter or a toothpick. Remove the jellied pie from the oven, cool directly in the form. Serve warm or cold, cut into neat slices.
Yeast cake with fresh blueberries
A real classic - delicious homemade yeast dough pie. To make the filling even more tasty and rich, it is complemented with a filling of sour cream, whipped with sugar. Such a cake can be served with tea, it does not get stale for several days and looks great in the photo.
Ingredients:
- 50 g of quality fresh yeast;
- 3 medium-sized eggs;
- 0.5 cups of milk;
- 75 g sugar;
- 120 g butter or margarine;
- 50 ml of refined vegetable oil;
- 0.5 tsp salt;
- a pinch of vanillin;
- 3 cups wheat flour.
For filling:
- 500 g fresh blueberries;
- 2 tbsp. l. potato starch;
- 4 tbsp. l. Sahara;
- 200 ml sour cream.
Sort the berries, rinse, sprinkle on a towel to dry. Melt the butter and cool slightly, heat the milk a little. All products for the dough should be warm, so you should get the eggs out of the refrigerator in advance. Put yeast in a deep bowl, add 2 tbsp. l. sugar and warm milk. Grind the mixture until smooth, add a little flour, mix and leave for 15 minutes, covered with a towel. An important condition is that the kitchen must be warm in order for the dough to rise.
When the mass slightly increases in volume and bubbles appear on the surface, add eggs, 1 cup of sifted flour mixed with vanilla and salt, pour in melted butter. Mix everything, add vegetable oil, add more flour. Knead a soft dough with your hands, collect it in a lump, put it in a bowl and cover with a towel. Heat the dough for 30 minutes. During this time, it should double in volume.
Knead the finished dough and place on a floured board. Roll out the cake to the size of the baking sheet, separate part and roll out separately. Transfer the dough to the mold by wrapping it on a rolling pin. Grease the baking sheet with melted butter and lightly powder with flour, or cover with oiled baking paper. Cut strips from the remaining dough and place them in the form of sides. Sprinkle the cake with starch through a strainer - it will keep the juice inside the pie, the filling will turn out delicious, and the dough will not burn.
Spread the blueberries evenly over the crust, sprinkle with the remaining starch on top, grease the sides with a beaten egg. Leave the cake for proofing for 10 minutes. Then place the baking sheet in an oven preheated to 180 degrees. Bake for 30-35 minutes, the edges of the pie should be browned. Willingness to check with a wooden skewer or toothpick.
Put the pie on a wooden board and pour over the sour cream, whipped with sugar. Some housewives act differently: first, sprinkle the filling with sugar so that it melts, and then pour the surface with thick sour cream and level it with a silicone spatula. The cake should be left to soak for 10 minutes, then it can be cut into portions and served.
Blueberry pie is best eaten warm. If you intend to serve it the next day, the baked goods can be heated in the microwave.
Light Puff Pastry Pie
Those who do not know how to make the classic yeast dough will like a simpler option - a dessert based on purchased puff cakes. You can use thick blueberry jam or confiture as a filling. The calorie content of such a delicacy is high, so the portions should be small.
Ingredients:
- 300 g ready-made puff pastry;
- 2 cups frozen blueberries
- 1 egg yolk;
- 4 tbsp. l. Sahara;
- 1 tbsp. l. starch.
Defrost the dough slightly, roll it into a layer. Line a baking sheet with oiled baking paper and transfer the dough onto it with a rolling pin. Mix blueberries with sugar and starch, distribute the filling over the cake. An important condition: in order for the cake to retain its shape, it is better to lay out the sides of the dough strips along the edge. Brush them with whipped yolk for a golden brown crust.
Place the cake in an oven preheated to 200 degrees. The baked goods will be ready in 15 minutes. Cool it on the board, cut into pieces and serve.
Quick kefir pie: step by step preparation
A very good recipe for homemade tea. The pie is fluffy and tender and tastes good with whipped cream, vanilla sauce or slightly melted ice cream.
Ingredients:
- 300 g fresh or frozen blueberries;
- 1 glass of kefir (preferably fatty);
- 1 cup of sugar;
- 1 cup wheat flour
- 1 egg;
- 0.5 tsp soda;
- 0.25 tsp salt.
Beat the egg and sugar in a bowl using a mixer. When the sugar crystals are completely dissolved, add kefir, soda and salt. Add sifted flour in portions. The consistency of the finished dough should resemble thick sour cream.
Grease a form with high sides with oil. Pour half of the dough into it, spread the previously washed and dried berries on top. Cover them with the remaining dough, put the mold in the oven, preheated to 200 degrees. Bake for 30-35 minutes, the cake should acquire an appetizing golden crust.
Check the readiness of the biscuit with a wooden skewer; there should be no traces of dough on it. Remove the cake from the oven and place on a wooden board. If the biscuit sticks to the mold, wrap it in a damp towel, this little trick will help lay out the dessert without spoiling its appearance. Cool the product, sprinkle with icing sugar or garnish with vanilla cream if desired.
Sparkling blueberry curd pie
A healthy and tasty dessert that kids will surely enjoy. It is better to use homemade, not too fatty cottage cheese. If you are using a store product, you need to choose fresh, undigested curd without hard lumps.
Ingredients:
- 250 g high quality wheat flour;
- 150 g butter;
- 1 large egg;
- 100 g sugar;
- 1 tsp baking powder;
- zest of 1 lemon.
For filling:
- 300 g fresh blueberries;
- 500 g of fresh cottage cheese;
- 2 eggs;
- 100 g of fatty sour cream;
- 20 g vanilla sugar.
Sort out blueberries, wash and dry, sprinkling on a towel. Remove the zest from the lemon using a fine grater or a special knife. Sift flour into a bowl, mix with baking powder.
Add cold butter, grated on a coarse grater, to a bowl of flour. Grind the mixture into crumbs, mix with sugar, egg and lemon zest. Grind everything well, knead a non-steep dough. Let it rest for 10-15 minutes.
Grease a refractory mold with high sides with oil and sprinkle with flour. Lay out the dough, distribute it in the form with your hands. Put the workpiece in the freezer for half an hour.
Make the filling by crushing cottage cheese with eggs, sour cream, vanilla and regular sugar. To make the curd cream tender and homogeneous, it is more convenient to beat it with an immersion blender.
Take the form with the dough out of the refrigerator, fill it with curd cream, gently leveling the surface with a silicone spatula or a wide knife. Spread blueberries on top.
Put the dish in the oven preheated to 180 degrees. Bake the cake for about 50 minutes. If the sides start to burn, cover the product with foil and move it to the lower level of the oven. You can reduce the fire to 160 degrees, much depends on the characteristics of a particular stove.
Remove the cake from the mold, cool on the board. Sprinkle the berries with icing sugar. Serve whole baked goods or cut into neat pieces. Dessert can be complemented with sour cream mixed with sugar or whipped cream.
Simple blueberry dessert in a slow cooker
Delicious blueberry pie can be prepared not only in a conventional oven, but also in a slow cooker. Yeast or shortbread dough is not used for such baking; a light airy biscuit is much more suitable. The dessert turns out to be tasty and aromatic, contains few calories and is quite suitable for a children's table.
Ingredients:
- 1 cup fresh blueberries
- 4 eggs;
- 1 cup of sugar;
- 10 g baking powder;
- 30 g of potato starch;
- 160 g wheat flour.
Sort blueberries, rinse in running water and dry by sprinkling on a towel. Using a mixer, beat eggs with sugar and vanilla until fluffy. Pour in dry food (flour mixed with baking powder). Knead a not steep dough.
Mix the berries with starch, pour into the dough, mix gently, making sure that the lush mass does not fall off. Grease the multicooker bowl with oil and cover with baking paper. Pour the dough, smooth with a spatula. Close the lid, set the "Baking" mode for 40 minutes. Cool the sponge cake slightly and turn it over onto the board. The finished cake can be garnished with whipped cream or chocolate icing, but the dessert is delicious without any additives.
Blueberry pie can be eaten right after cooking, but it is good the next day. It is easy to bake other berry desserts according to the proposed recipes. Pies with mixed filling, in which blueberries are supplemented with raspberries, strawberries, currants, are distinguished by a very interesting taste.
