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Prep Time
20 min.
Cooking Time
50 min.
Serves
8
Difficulty
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About This Recipe
A blueberry pour-over pie has a significant advantage over other blueberry pies – the dough for it does not need to be thoroughly and kneaded for a long time by hand; simply mix all the ingredients with a mixer and pour over the filling, 10 minutes, and it's ready! Blueberries for the pie can be either fresh or frozen, so the pie can be baked at any time of the year. Additionally, different add-ins can be added to the dough as you choose. This can be lemon or orange zest, a tablespoon of almond flour, vanilla essence, cinnamon, saffron, or ground cardamom – all of them will make the pie even more aromatic and delicious.
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Cooking
Cooked
Planned
Ingredients List
Total ingredients: 13
Serves:
Flour - 240 g
Sour cream - 200 g
Sugar - 160 g
Eggs - 3 pcs.
Baking powder for the dough - 2 tsp
Lemon rind - 1 tsp
Vanilla sugar - 1 tsp
Salt - to taste
Blueberry - 300 g
Sugar - 1 tbsp
Corn starch - 2 tbsp
Nutiva Coconut Oil with Butter Flavor - 30 g
Flour tortilla - 1 tbsp
Nutrition Facts
Serves:
🥓
Fat
88г
🍚
Carbohydrates
413г
🥩
Protein
58г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Preheat oven to 180°C. Place a rack on the middle level. Grease an ovenproof dish with a diameter of 26 cm with butter and dust with flour. Tilting the pan, spread the flour over the entire surface and shake off the excess.
Step 2
Another way to prepare the pan is to line it with baking paper. Cut a circle out of paper, the diameter of which is 5-7 cm larger than the diameter of the mold. Fold it in half through the center and in half again. Place the paper in the mold and press it carefully in the corners.
Step 3
Prepare the berries. Place frozen blueberries in a bowl, add sugar and starch. Gently toss the berries until they are completely coated in the cornstarch mixture. There is no need to defrost the berries.
Step 4
Wash the lemon thoroughly in hot water with a stiff brush. All citruses are covered with a waxy layer that needs to be washed off. Using a fine grater, remove the zest, only the yellow part - the white part of the peel is bitter, it should not get into the dough.
Step 5
Sift flour with baking powder through a fine sieve. This must be done so that the baking powder is distributed evenly in the flour and does not spoil the taste of the finished cake.
Step 6
Break the eggs into a large bowl. Add regular and vanilla sugar and mix with a mixer. There is no need to beat the eggs, just until the white and yolk are combined until smooth. Add zest and sour cream and mix again.
Step 7
Pour the flour and baking powder into a bowl and mix thoroughly with a mixer. You should end up with a dough that resembles the consistency of thick sour cream. Do not prepare the dough in advance; the cake will need to be baked immediately after kneading.
Step 8
Place half of the dough into the prepared pan and spread into an even layer. Spread the blueberry filling on the dough. Pour the remaining dough on top. Lightly tap the bottom of the pan on the counter to remove any air bubbles.
Step 9
Place the pan in the center of the oven and bake the cake for 45-50 minutes. Check doneness with a wooden skewer. Stick it into the center of the pie and immediately remove it. If the skewer comes out dry, the cake is ready. If there are traces of batter left on it, continue baking the pie for another 7-10 minutes.
Step 10
Remove the pan from the oven and leave the cake in it for 10 minutes. Carefully transfer the pie to a board or flat plate and let cool completely. If desired, sprinkle the cooled cake with powdered sugar.
Enjoy your meal!
Follow the instructions step by step