Delicious blueberry pie with cinnamon
Description
This blueberry pie has a history: in 1954, a 15-year-old girl took second place in the Pillsbury Bake-Off contest with this pie. The recipe was later included in the contest cookbook with several modifications: vegetable shortening was replaced with butter, the amount of blueberries was doubled, and regular sugar was substituted with brown sugar. It can be served with tea or coffee.
Instructions
- 1
Step 1
1. Grease a baking pan and lightly dust with flour. Place the pan on the center rack and preheat the oven to 175 degrees. Mix 2 cups of flour, baking powder, and salt in a medium bowl. Using an electric mixer, beat butter and sugar at high speed for about 2 minutes. Add eggs one at a time, beating after each addition.
- 2
Step 2
2. Reduce speed to medium and add one-third of the flour mixture and half of the milk. Beat in the remaining half of the flour mixture, then the remaining milk, and finally the rest of the flour mixture. Add blueberries with 1 teaspoon of flour. Gently fold in using a rubber spatula. Transfer the batter to the prepared pan.
- 3
Step 3
3. Place the blueberries on top of the dough. Mix sugar and cinnamon together in a small bowl and sprinkle over the dough. Bake the cake for 45 to 50 minutes. Let cool on the baking sheet for 20 minutes, then transfer the cake to a serving plate (topping side up). Serve warm or at room temperature. The cake can be stored in an airtight container at room temperature for up to 3 days.