This easy blueberry pie recipe is stunning: it’s moist, slightly sweet, and flavored with lemon. Perfect for dessert or brunch!
When I was growing up, my mom used to have this “magic” blueberry cobbler dessert over the summer. It became a famous family recipe that she still makes to this day. My sister and I even made it once with mountain blueberries we picked in the Pacific Northwest. (Pretty much ideal!) So if I say we have a new blueberry dessert to compete with the cobbler: It is important. Meet this blueberry pie! It’s moist, just sweet enough and with hints of lemon. It’s light and fresh, perfect for a light summer dessert or lunchtime brunch. Read on for the recipe!
To do what The Blueberry cake?
There are many variations of blueberry pie! What’s great about this one? This blueberry pie:
- Is chewy, moist and smells like lemon. This is a round, moist, moist cake topped with a layer of blue-purple ripe blueberries. It is slightly sweet and has a hint of lemon.
- Has a healthy rotation. This blueberry pie has a healthy twist too! It’s made with olive oil, Greek yogurt, and applesauce instead of rich butter.
- Works just as well for brunch as it does for dessert. This cake tastes light and fresh instead of being greedy. This is how it works as a blueberry breakfast cake or at a baby shower or bridal shower brunch. Or serve it up as dessert with vanilla ice cream or whipped cream!
How to make blueberry pie
How do you make a blueberry pie? This is a super easy one bowl cake recipe! Here are the basic steps (or scroll down for the recipe):
- Mix the dry: Mix the dry ingredients: flour, brown sugar and spices.
- Mix wet: Combine an egg, olive oil, Greek yogurt, and applesauce, then add to the dry. The applesauce helps add moisture and somewhat replaces the fat that would be present in a standard cake.
- Garnish with blueberries: Once you’ve mixed the batter, pour it into a prepared pan and spread a layer of fresh blueberries on top. They settle into the cake and make a nice topping.
- Bake! Bake 35 to 40 minutes until golden brown. That’s it!
Do you have leftover applesauce? Make an easy applesauce pie.
Which pan to use?
There are a few options for pans here! Here’s what we recommend:
- Springform pan (best): If you have a springform pan, it’s ideal for this blueberry pie as you can remove the sides after baking and you don’t have to worry about taking it out of the pan.
- Round cake pan: Or you can use a round cake pan lined with parchment paper instead. After baking and cooling, remove the cake from the pan and place on a plate, blueberry side up. Or if you’re lazy like us, serve it straight from the pan!
How to serve this blueberry pie
This Blueberry Lemon Cake is great for so many different occasions! It tastes fresh and light and would be perfect for brunch or as a breakfast cake. It’s also perfect as a dessert, with or without toppings. If you want to make it more decadent, here are some toppings for this blueberry pie that would work well:
Freeze blueberries?
Got a lot of berries and want to freeze them? When we go picking blueberries, we usually bring home a huge loot and we can’t use them all at once. Or are you wondering if you can use frozen berries in a baking recipe? (We wouldn’t recommend them here because they might bleed into the batter!) Head over to our resource: How to Freeze Blueberries.
More blueberry recipes
This blueberry pie is so easy to make at home! Here are a few more of our favorite easy blueberry recipes:
This blueberry pie recipe is…
Vegetarian.
The description
This easy blueberry pie recipe is stunning: it’s moist, slightly sweet, and flavored with lemon. Perfect for summer evenings or brunch!
- 1 ¼ cup plus 1 teaspoon all-purpose flour, divided
- 2/3 cup tightly packed cup of brown sugar
- 1 teaspoon Cinammon
- ¾ teaspoon baking powder
- ¾ teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 egg
- ⅓ cup olive oil
- ½ cup plain greek yogurt
- ½ cup unsweetened apple sauce
- 1 teaspoon vanilla extract
- 1½ cups blueberries
- 1 teaspoon lemon zest plus 1 teaspoon lemon juice
- powdered sugar (optional), for sprinkling
- Preheat the oven to 350 degrees Fahrenheit.
- Butter an 8- or 9-inch springform pan or round cake pan, then dust with flour. If using a cake pan, line the bottom with parchment paper.
- Place the flour, brown sugar, cinnamon, baking powder, baking soda, and salt in a medium bowl and mix well with a fork.
- Use your hands to make a hole in the center of the dry ingredients. Break the egg into the hole and add olive oil, yogurt, applesauce, vanilla and lemon zest. Mix the ingredients with a fork until smooth and homogeneous.
- In another bowl, mix the blueberries with the lemon juice and 1 teaspoon flour.
- Pour the batter into the prepared pan. Sprinkle the blueberries on top in a single layer (no need to squeeze them).
- Bake the cake for 35-40 minutes (ours took 37 minutes) until golden brown on top and a toothpick inserted at the entrance comes out clean.
- Remove from the oven and let cool completely on the counter for 1 hour. If using a springform pan, remove the sides (if using a cake pan, you can leave them in or remove them). Sprinkle with powdered sugar if you like. Cut into pieces and serve. Serve with ice cream or whipped cream, if you like.
- Category: Dessert
- Method: Cooked
- Kitchen: American
Keywords: Blueberry Pie, Lemon Blueberry Pie, Blueberry Breakfast Pie
Last update: March 2020
