25 Jul 2016

Blueberries, so many blueberries

A week of summer vacation spent at the cabin in Eastern Finland resulted in litres and litres of blueberries (or, officially bilberries, I guess).
Most are in the freezer to enjoy during winter but some I baked into a pies and pancakes.


150 g butter
1,5 dl sugar
1 egg
3 dl flour
1 tsp vanilla sugar
1 tsp baking powder
blueberries (recommended amount approx. 350 g)
for the crumb:
100 g butter
1 dl sugar
2 dl flour
for the vanilla custard:
3 dl milk
 1 egg
2 tbsp sugar
1,5 tbsp corn starch
vanilla sugar to your liking

Heat your oven to 200 degrees C.
In a large bowl, mix together soft butter and sugar. 
Add rest of the ingredients and mix until smooth. 
Grease a large (30 cm) pie dish with butter and spread the dough on it evenly. 
Add an even layer of blueberries, amount depending on your taste (more blueberries, more moisture).
Prepare the crumb by mixing all its ingredients in a bowl by picking & crumbling with your 
fingers and sprinkle it on top of the blueberries. 
Bake in the oven for about 30 minutes. 

For the vanilla custard, in a kettle mix together milk, egg, sugar and sieved corn starch. 
Heat up on medium heat while constantly whisking. 
Be careful not to boil, as the egg will cook and you will have clumps. 
In 5-10 minutes the custard should thicken. 
Remove from heat when consistency is to your liking, let cool a bit and add vanilla sugar. 
Cool to room temperature.

Best, if served immediately!

But, will do the following day too :) Enjoy!

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