This recipe is a classic from Finland! It's normally made with wild blueberries, but you can use other frozen berries as well, like lingonberries, raspberries, or gooseberries.
If you don't have vanilla powder, you can use vanilla sugar or vanilla extract instead, just double the amount asked of vanilla powder.
This pie is really easy to make and is milk and gluten-free. Serve it as it is or top it with vanilla sauce or ice cream.
Add 150 g of room temperature baking margarine and 145 g of white sugar to a bowl
Stir to combine. Add 1 egg and stir to emulsify
Add 1 tsp of vanilla powder and combine
Add 175 g of gluten-free flour and 1 tsp of baking powder. Stir well until a smooth batter is formed
Grease a large tart pan
Evenly spread the batter into the pan
Spread 400 g of frozen wild blueberries, pressing them over the batter
Preheat the oven to 200 °C
Add 100 g of room temperature baking margarine, 58 g of white sugar, and 100 g of gluten-free flour to a bowl
Mix the batter by hand to form a soft and homogeneous batter
Place dollops of the dough on top of the pie using two spoons
Bake the pie for 30m until golden brown
The blueberry pie is ready! Enjoy it on its own or with vanilla ice cream!
Yield 8 portions
Frozen Wild Blueberry400 g
Gluten-Free Flour275 g
Room Temperature Margarine250 g
Vanilla Powder1 tsp
Baking Powder1 tsp
White Sugar203 g