Blackberry Pie with Lemon Streusel and Coffee Glaze

Votes: 3

Time: 2 hours.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 624, total fat 26 G., saturated fats 16 G., proteins 7 G., carbohydrates 91 G., fiber 3 G., cholesterol 111 mg, sodium 330 mg, sugar 56 G.

A quick sour cream pie is a popular treat with coffee or tea. To brighten its flavor, layer fresh blackberries between two layers of dough. Top with a crisp streusel topped with lemon zest and cinnamon. The finishing touch is a quick glaze of powdered sugar mixed with milk. Drizzle it over the pie, and this everyday dessert becomes absolutely charming and festive.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Streusel

3/4 cup premium flour
2/3 cup firmly packed light brown sugar
2 tsp finely grated lemon zest
1 teaspoon ground cinnamon
A pinch of fine salt
5 tablespoons unsalted butter, room temperature

Pie

110g unsalted butter, room temperature, plus extra for greasing the pan
2 cups premium flour
1 teaspoon baking powder
0.5 tsp of soda
0.5 tsp fine salt
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1 cup sour cream
1.5 cups fresh blueberries

Glaze

3/4 cup powdered sugar
2 tbsp. milk

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, sour cream, milk, lemon zest, brown sugar, blueberry, streusel, cinnamon

Cooking the dish according to the recipe:

In a small bowl, combine the flour, brown sugar, lemon zest, cinnamon, and salt. Add the butter and mix thoroughly with your fingers or a fork until all the butter is evenly distributed and incorporated into the flour. Form small to medium sized clumps with your fingers.
Preheat oven to 175°C. Grease a 20cm square baking pan with butter.

Pie:

In a small bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter and sugar with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Reduce the mixer speed to low and add the flour mixture in 3 additions, alternating with the sour cream, beginning and ending with the flour. Mix just until all ingredients are incorporated.
Spoon half the batter (it will be very thick) into the prepared pan and smooth the surface with a spatula. Sprinkle with blackberries. Top with the remaining batter and smooth the surface. Sprinkle with streusel.
Bake until the crust is deep golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan for 20 minutes, then invert the cake onto a plate; invert it back onto a wire rack to cool completely.
Glaze:

When the cake has cooled completely, mix the powdered sugar and milk until a smooth glaze is formed. Drizzle the glaze over the cake and let it set.