Blueberry Streusel Pie
Votes: 1
Time: 48 min.
Complexity: easily
Servings: 6-8
Complexity: easily
Servings: 6-8
Bake a fragrant berry pie with a wonderfully moist texture and a crisp streusel topping for your home-cooked tea party. For the filling, use fresh blueberries, gently fold them into the batter to keep them whole, and top with a topping of sugar, butter, flour, and spices. After baking, you'll have a three-layer pie with a juicy blueberry base, a tender crumb in the middle, and a crisp streusel on top. If you want your berries to be evenly distributed rather than sink to the bottom during baking, dust them with flour before adding them to the batter. Either way, the pie turns out delicious, fragrant with blueberries and a subtle hint of lemon.
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:
Streusel
- 1/4 cup granulated sugar
- 1/3 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/8 tsp ground nutmeg
- 110 g butter, melted
- 1 and 1/3 cups flour
Pie
- 90 g of butter at room temperature
- 3/4 cup granulated sugar
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- 0.5 tsp. grated lemon zest
- 2/3 cup sour cream
- 1 and 1/4 cups flour
- 1 teaspoon baking powder
- 1/4 teaspoon of baking soda
- 0.5 tsp coarse salt
- 1 cup fresh blueberries
- Powdered sugar for sprinkling
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Recipes with similar ingredients: sugar, brown sugar, cinnamon, nutmeg, butter, premium flour, eggs, vanilla extract, lemon zest, sour cream, blueberry, powdered sugar
Cooking the dish according to the recipe:
- Preheat oven to 175°C. Grease and flour a 22cm cake tin.
Streusel:
In a bowl, combine granulated sugar, brown sugar, cinnamon, and nutmeg. Stir in the melted butter, then the flour. Mix well.Pie:
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on high speed for 4-5 minutes, until light and fluffy. Reduce the mixer speed to low and add the eggs one at a time, then fold in the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer running at low speed, add the flour mixture to the batter and mix well. Fold in the blueberries with a spatula, distributing them evenly throughout the batter.- Spoon the batter into the prepared pan and smooth the surface with a knife. Use your hands to crumble the topping evenly over the surface of the batter. Bake for 40-50 minutes, or until a tester inserted into the cake comes out clean. Cool completely and serve, dusted with powdered sugar.
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