Recipes

Summery classic blueberry pie is made with the perfect flaky pie crust, a jammy blueberry filling with a hint of lemon, and sealed with a lattice top.

Ingredients

Pie Dough

2 + ½ cups all-purpose flour (325 grams)

1 tablespoon granulated sugar

1 teaspoon salt

1 cup unsalted butter, cold and cubed into ½-inch pieces

7 tablespoons ice-cold water

Pie Filling

2 lbs. blueberries (6 cups)

¼ cup all-purpose flour

¼ cup granulated sugar

2 tablespoons lemon juice, freshly-squeezed

1 teaspoon lemon zest (or orange zest)

1 teaspoon ground cinnamon

1 egg, beaten (for egg wash)

For Serving

You can’t forget the vanilla ice cream!

Directions

Pastry Dough

1. In a food processor, add flour, sugar, salt, and cubed butter. Pulse mix on and off for 1 minute, until the flour mixture turns into a small breadcrumb-like consistency.
2. Drizzle ice water into the mixture (ice water is the key here). Close the lid and continue to pulse mix on and off for another 1 minute. If you squeeze the crumbs together and they stick together, that means the crumbs are good to go.
3. Transfer the dough (crumb-like) into a large ziploc bag and squeeze with your hands to bring all the loose crumbs together until it turns into a nice and smooth dough ball.
4. Divide the dough ball in half and flatten to form 2 equal discs. Wrap the discs separately in plastic wrap and refrigerate for at least 1 hour.

Assemble The Pie

1. In a large mixing bowl, combine blueberries, flour, sugar, lemon juice, lemon zest, and cinnamon and mix together. Set aside for assembling.
2. Unwrap each dough disc and place in between 2 pieces of parchment paper or plastic wrap. Roll each dough disc into 12-inch circle using a rolling pin.
3. Transfer the first dough disc onto a 9-inch pie pan and gently press down to form into the bottom pie crust.
4. Slowly pour the blueberry mixture into the dough-lined pie pan and use a spatula to spread them evenly across.

Create The Lattice Top

1. Slice the second dough circle into 10 strips, measuring 1-inch wide. Save the dough scraps to the side.
2. Place 5 strips of dough on top of the blueberry filling, evenly placed 1-inch apart (make sure to use the longer strips in the centre and shorter strips for the edges).
3. Fold back the 2nd and 4th strip halfway and place the longest strip in the centre, perpendicular to the first 5 strips. Place the 2nd and 4th strip back over that long strip.
4. Fold back the 1st and 3rd and 5th strip halfway and place a slightly shorter strip 1-inch away. Place the 1st and 3rd and 5th strip back over the shorter strip.
5. Continue adding and alternating strips to complete the lattice top crust.
6. Press edges together and crimp with your fingers to seal. You can place the scraps along the edge and pinch them into the edges to seal.
7. Gently brush the egg wash over the lattice crust and edges. If your oven is not ready at this point, store the assembled pie in the fridge to prevent the pie crust from disintegrating (the butter in the dough melts quickly at room temperature).

Bake The Pie

1. Preheat the oven to 375 F.
2. Transfer the blueberry pie pan into the oven and bake for 50 minutes until the top crust is golden brown.
3. Leave the blueberry pie in the pan at room temperature for 1 hour before serving.
4. Serve a slice of blueberry pie with a scoop of vanilla ice cream.

(recipe source)

Easy lemon blueberry bread is soft, moist, and is delicious. This quick bread loaded with fresh blueberries and lemon, making it the perfect summer dessert to bake. It’s simple, sweet, and delicious on its own, but taken to a new level with a 2-ingredient lemon glaze drizzled on top. Plus, it’s an easy recipe to make, taking just 10 minutes for the batter to come together. Whether you enjoy this lemon blueberry loaf cake hot and fresh, or save it for the next day, it will be hard to just have one slice.

Ingredients and Substitutions

To make this easy lemon blueberry bread, you will need the following ingredients:

• all-purpose flour
• baking powder
• granulated sugar – you can also substitute this with brown sugar.
• salt
• milk
• oil – any vegetable oil will work. I typically use avocado oil or melted coconut oil. You can also substitute with melted butter for a more buttery taste.
• egg
• vanilla extract
• lemon
• blueberries – I recommend fresh blueberries for this one.
• lemon glaze – icing sugar and lemon juice (this is optional, for drizzling on top for a little extra sweetness).

You will also need measuring cups and spoons, mixing bowls, and a 5×9-inch loaf pan (1 lb. loaf pan).

How to make The Best Lemon Blueberry Bread

1. Combine ingredients. In a large mixing bowl, combine the dry ingredients including flour, baking powder, sugar, and salt. Whisk together until evenly distributed and set aside. In a medium mixing bowl, whisk well to combine the wet ingredients including milk, oil, egg, vanilla extract, lemon juice, and lemon zest.
2. Add wet ingredients to dry ingredients. Pour the wet ingredients into the dry ingredients and mix together using a rubber spatula until just combined and no dry ingredients are visible. Do not overmix (overmixing make the bread denser and firmer). Fold in 1 cup of blueberries until evenly mixed.
3. Prepare loaf pan. Lightly grease a 9×5-inch loaf pan (1 lb. loaf pan) with cooking spray oil, and pour the batter inside. Add the remaining ½ cup blueberry on top.
4. Bake. Bake in a 350 F preheated oven for 55 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean. Let cool for 10-15 minutes, then invert to remove the loaf.

How To Make Lemon Glaze

In a small bowl, add icing sugar. Slowly add in lemon juice and continually stir until smooth and desired consistency is achieved. The icing should be thick but can still be poured. If the icing is too runny, add more sugar. If it is too thick, add some more lemon juice. Evenly drizzle glaze over the lemon loaf and allow it to set and dry before slicing the loaf. To completely coat the loaf, then double the amount of icing.

Recipe Tips and Tricks

• Do not overmix the batter. Overmixing will cause your bread to become denser, chewy or gummy, so be careful to mix just until everything is incorporated.
• Enjoy it warm or at room temperature. You can enjoy lemon blueberry bread warm or at room temperature. There’s nothing better than a fresh fruit loaf right out of the oven. I usually can’t wait and enjoy it hot.
• How to store. The best way to store this loaf is at room temperature in an airtight container or large ziploc bag or up to 2-3 days. This will keep the loaf fresh and moist. To store longer, store in the refrigerator for up to 1 week. Wait until the loaf has cooled down to room temperature before storing in the refrigerator to avoid it from getting soggy.
• How to freeze. You can also freeze this blueberry loaf for up to 3 months, wrapped tightly in plastic wrap or in an airtight container.

(source)