Blueberry Pie or Cake
Discover the best of both worlds with this irresistible Blueberry Pie or Cake recipe! Bursting with plump, juicy blueberries and nestled in a tender, buttery batter, this hybrid dessert combines the rustic charm of a pie with the soft, airy texture of a cake. A hint of zesty lemon juice enhances the natural sweetness of the blueberries, while the golden crust boasts subtle vanilla notes for a rich, comforting flavor. Perfect for brunch, dessert, or any special occasion, this treat bakes to perfection in just 45 minutes and pairs beautifully with whipped cream or a scoop of vanilla ice cream. Whether you use fresh or frozen berries, this versatile and easy-to-make recipe is bound to become a family favorite. Dust with powdered sugar for an elegant finish, and enjoy every slice of this delectable dessert!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter (cold, cubed)
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 0.5 cups Whole milk
- 2 cups Blueberries (fresh or frozen)
- 1 tablespoons Lemon juice
- 1.5 tablespoons Cornstarch
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan or cake pan. Lightly dust with flour for easy release.
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter into the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the eggs, vanilla extract, and whole milk. Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix.
Pour half of the batter into the prepared pan and spread it evenly with a spatula. The batter will be thick.
In another bowl, mix the blueberries, lemon juice, and cornstarch until the berries are evenly coated.
Spoon the blueberry mixture evenly over the batter in the pan.
Dollop the remaining batter over the blueberries and spread gently with a spatula, allowing some blueberries to peek through for a rustic look.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the cake comes out clean (avoiding the blueberries).
Let the pie cake cool in the pan for 10-15 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
Optional: Dust the top with powdered sugar before serving for an elegant finish.
Slice and serve warm or at room temperature. Pairs beautifully with whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 284 mg | 12% | |
| Total Carbohydrate | 59.1 g | 22% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 32.1 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 103 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
