Blueberry Pie

We live in one of the best locations in the world for blueberries and wild ones in Nova Scotia are a rare find. We found some wild ones in the middle of our province and picked enough for a pie! Blueberries are full of antioxidants and are delicious off the bush or baked up in a yummy pie! This pie recipe has an all butter crust to add to the flavour of this homemade pie.

Pie Crust:

In a food processor mix together:

  • 2 and 1/2 cups all purpose flour
  • 1 tsp sugar
  • 1 tsp salt

Add in and pulse until the butter is broken into small bits:

  • 1 cup cold butter

Pulse the flour and butter mixture with:

  • 1 tsp vinegar
  • 6-8 tbsp ice water

Pulse only until a soft dough is formed. Separate into 2 discs and wrap in plastic wrap. Refrigerate for 1 hour.

Filling:

  • 5 cups blueberries
  • 3/4 cup white sugar
  • 3 tbsp cornstarch
  • juice of half a lemon

Combine together in a bowl. Roll out bottom crust, fit into a pie plate, fill with the blueberry mixture, and roll out the top crust and place on top. Crimp the edges (discarding the excess), brush some cream on top and sprinkle with sugar.

Bake at 425 degrees F for 20 minutes, then reduce heat to 350 degrees F and bake for another 25-30 minutes or until well browned and bubbly. If crust gets too browned, cover with foil part way through baking. Cool and then serve.

 

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Lemon Blueberry Cream Cheese Loaf

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Nova Scotia is renowned for its blueberries and I love all things blueberry as does my family. That includes muffins, cakes, crisps, and fresh blueberries with cream! They are all delicious! I wrote this recipe to take on a camping trip. This recipe makes 2 loaves and will transport and keep nicely for a couple days, if they last that long!

Lemon Blueberry Cream Cheese Loaf

In a large mixing bowl, cream together:

  • 3/4 cup softened butter
  • 1 pkg room temperature cream cheese (250g)
  • 1 and 3/4 cups sugar

Then add in:

  • 1 cup plain unsweetened yogurt (equal to 4 eggs)
  • Zest and juice of 2 lemons (about 1/3 cup)

Then add in sifted dry ingredients:

  • 4 cups flour
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt

Mix until combined and then add in:

  • 1/4 cup milk

After the batter is just mixed, fold in:

  • 3 cups blueberries, dusted with flour

Bake at 350 degrees F for approximately 70 minutes, in two parchment lined loaf pans. This makes 2 large loaves.

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Blueberry Lemon Cake

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I love baking with ingredients that are in season. Fresh local blueberries make this cake delicious. I am making this for my Dad as he loves anything lemon and the combination of blueberries and lemon is classic.

Blueberry Lemon Cake

In a large mixing bowl, cream together:

  • 1/2 cup softened butter
  • 1/2 cup canola oil
  • 1 and 3/4 cup sugar

In a separate bowl sift together dry ingredients:

  • 3 cups flour
  • zest of 3 lemons
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt

In another bowl mix together wet ingredients:

  • 3/4 cup plain unsweetened yogurt (equivalent to 3 eggs)
  • 1/2 cup milk
  • 1 tsp vanilla
  • 1/4 cup lemon juice

Alternate the wet ingredients and the dry ingredient into the butter and sugar mixture. Mix together  well. Then fold in:

  • 1 and 1/2 cups blueberries (Tip: If you dust the berries in flour they won’t all fall to the bottom)

Bake 350 degrees F for approximately 40-45 minutes. I baked this in a tube pan but you could also use a 9 by 13 pan or two 9 inch rounds. Cool and top with frosting of your choice. This cream cheese frosting is delicious with it!

Cream Cheese Frosting:

Mix together, adding the icing sugar in last:

  • 1/4 cup softened butter
  • 1 pkg (250g) softened cream cheese
  • 1 tsp vanilla
  • pinch salt
  • 3 cups icing sugar (or more if needed)

 

 

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