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.

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

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

      Delete
    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.

      Delete
    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.

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

    ReplyDelete
    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.

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

      Delete
  4. Has anyone made this with gluten free flour?

    ReplyDelete
    Replies
    1. Many times. It comes out great

      Delete
  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!

    ReplyDelete
  6. Wish you would’nt give these recipes a public viewing. Now they can be seen everywhere and everyone will want them.

    ReplyDelete
  7. So delicious, easy to make. I followed your suggestion to use less sugar! We loved it! I will probably try it with apples too!

    ReplyDelete
    Replies
    1. So glad you liked it. Apples will be delicious.

      Delete
  8. I would like to make this for a potluck in a 9x13” baking dish, would I double this or make 1 1/2 recipes?

    ReplyDelete
    Replies
    1. I think this would work well doubled in a 9x13” baking dish. Let us know how it turns out.

      Delete
  9. Do you suppose this would work with rhubarb?

    ReplyDelete
    Replies
    1. Yes, I think it would although rhubarb would be quite tart and may need a little more sugar.

      Delete
  10. Do you think monk fruit can be substituted for the sugar?

    ReplyDelete
    Replies
    1. I've never used Monk Fruit sweetener so I can only make a guess. If the sweetener can be used for baking then substitute it for the sugar. There should be some kind of guide for substituting the monk fruit sweetener for the sugar. Let us all know how it turns out if you make it with the sweetener.

      Delete
  11. I just made this and it smells wonderful! Followed recipe exactly but here’s a tip if using very large blueberries…use a 10” regular pie pan! It was overflowing before it went in the oven! 😆 Yes I should have taken some out for a couple muffins! 🤦🏻‍♀️ But a piece of foil saved the day! Haha! Needed 7 extra minutes and my son is going to love it!

    ReplyDelete
    Replies
    1. Well that sounds like a very pleasant mistake, lol. Glad you enjoyed the dessert and thanks for the tip.

      Delete
  12. Do you use self rising flour for this recipe?

    ReplyDelete
    Replies
    1. I used all-purpose flour. If you use self rising flour omit the baking powder and salt.

      Delete
  13. A great recipe! Thanks for sharing it. If you use frozen blueberries and want to keep them from coloring the batter, toss the berries in a tablespoon or two of the flour until they're all coated, then fold them in. Works like a charm!

    ReplyDelete
  14. Made this tonight for dessert for company. I used a combination of blueberries, black berries & strawberries because I didn't have enough of any of them to make 3 cups. I used a scant 2/3 cup sugar but 1/2 probably would have been fine. I added 1/2 tsp Vanilla extract & 1/4 tsp lemon extract. I also added about 1 tsp cinnamon to the batter. It was a hit served warm with a scoop of frozen vanilla yogurt. It was a quick & easy dessert & I'm looking forward to trying it with other fruit as well.

    ReplyDelete
    Replies
    1. Glad this dessert was a hit at your house! Your additions sound delicious.

      Delete

Post a Comment

Popular Posts