Blueberry Buckle
Votes: 3
Time: 1 hour 10 min.
Complexity: easily
Quantity: 1 pie (23 cm)
Complexity: easily
Quantity: 1 pie (23 cm)
If you love fruit pies with crunchy toppings, you'll be absolutely delighted with this blueberry buckle. This summer pie features a scattering of fresh, whole blueberries nestled within a dense crumb, while a crunchy, spicy streusel topping adds a rich, appealing texture.
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.
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:
Pie
- 270 gr. cake flour (low gluten flour)
- 1 teaspoon baking powder
- 0.5 tsp coarse salt
- 0.5 tsp ground ginger
- 60 g butter, room temperature
- 150 g of sugar
- 1 large egg
- 0.5 cups whole milk
- 450 g fresh blueberries
Topping
- 100 g of sugar
- 45 g cake flour
- 0.5 tsp ground nutmeg
- 60 g butter, chilled and cut into cubes
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Cooking the dish according to the recipe:
- Pie: Preheat oven to 190°C.
- Spray a 9x9-inch glass pie dish with cooking spray.
- In a medium bowl, whisk together flour, baking powder, salt and ginger.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 1 minute. Add the egg and continue beating for 30 seconds. Add 1/3 of the flour mixture, mix on low speed, and then add 1/3 of the milk. Mix and repeat alternating flour and milk until combined. Gently fold in the blueberries and pour the batter into the prepared pie pan.
- Topping: In a small bowl, combine the sugar, flour, and nutmeg. Add the butter and mix with a fork. Continue mixing until the mixture forms wet crumbs. Sprinkle the topping over the dough and bake the pie on the middle rack of the oven for 35 minutes, until golden brown. Cool for 10 minutes and serve.
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