Violet’s Blueberry Pie Cake

Slice Blueberry Pie/Cake with cream.

My friend Violet calls this recipe a pie but it's really more of a cake in a pie pan but not really a cake either.  I don't want to lead anyone astray thinking they will be making a pie but I also don't want to lead anyone astray thinking they are making a cake.  I had this little note written by the recipe: "What a different pie!  A cross between a cake and a pie.  Well worth making!"  Whatever this is, it's delicious.  Violet gave me this recipe when our church women's group decided to put a cookbook together.  The cookbook went by the way, but I still have this recipe. 

This is best made with fresh blueberries but frozen berries work as well but you'll have to bake it longer to account for the cold, frozen berries.  I suppose you could thaw and drain the berries but that would take way too long, wouldn't it?

This Blueberry Pie/Cake is so quick to put together you could almost do it with your eyes closed.  Unexpected company could be chowing down on this dessert within an hour of their arrival.  While you're pulling your hair out wondering what to give them for dinner, mix this up so you'll at least have a great dessert.  This easy little recipe works well with other fruit as well.  Chopped apples, peaches or pears would be wonderful with a little spice added to the batter.  Raspberries, blackberries or chopped strawberries will give you even more options. 

Serve it warm or cold with a scoop of ice cream or a dollop of whipped cream for a dessert your family will love and that unexpected company will marvel over your culinary skills.


Violet’s Blueberry Pie Cake

Preheat oven to 350 degrees.  Grease a 9-inch pie plate.

Beat together until light:
2 eggs
⅔ cup sugar (I used ½ cup with no significant difference to the pie.)
½ teaspoon flavouring (vanilla or lemon extract are nice)

Mix together and fold into egg mixture:
¾ cup flour
½ teaspoon baking powder
¼  teaspoon salt

Gently fold in:
3 cups blueberries (chopped apples or any berry or fruit you desire)

Place in a well greased 9-inch pie plate and bake 30 minutes.  If you are using frozen berries you will have to increase the baking time by 10-15 minutes.  


Beat the eggs, sugar and flavouring until thick and light.  It took me about 5 minutes in the mixer.


Fold in the flour, baking powder and salt.

Gently mix in the berries.


Spread in a well greased pie plate.  My batter turned blue from the frozen berries.


Bake until a golden brown and batter is baked through.  

Blueberry Pie/Cake
Easy, fast and delicious.  
A taste of summer anytime of the year!

Comments

  1. I made it, loved it. So easy. Can't wait to try more flavours.

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  2. Do you use a deep dish pie plate or regular?

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    Replies
    1. Thank you! Can’t wait to try it!

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    2. Hi. I would like to make this for company this weekend. How long would you say it is good for? In the fridge or on the counter? I am using thawed frozen blueberries. Thanks.

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    3. I'm a bit late with this reply. I hope you enjoyed your dessert. I'm not sure how long it would last on the counter but I'd guess at least 2 or 3 days and longer in the fridge.

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  3. There is no shortening in this recipe? Is that correct or was it forgotten

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    Replies
    1. No shortening. The batter is like sponge cake mix. I made it today using finely chopped apples and frozen raspberries with a dusting of icing sugar on top once cooked. Served with ice cream was a quick and easy dessert on a winter's night.

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    2. No shortening, butter, margarine or oil. Glad you enjoyed the dessert. Apples and raspberries sound delicious!

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  4. Has anyone made this with gluten free flour?

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  5. I love this recipe - so fast and fresh tasting! I used big frozen blueberries and cooked for the longer time which worked great. I’m used to trying “easy” recipes that inevitably are difficult and time consuming - this one was a nice surprise! Thx!

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