Mustikkapiirakka – Finland (Serves 4)
Wild blueberries grow abundantly in the forests of this scenic, hockey-loving country. The subtle cardamom flavour in this traditional blueberry pie is a hallmark of Nordic pastry.
1 stick (4 oz) butter, at room temperature
1/2 cup (4 oz) all-purpose flour
3/4 tsp baking powder
1/8 tsp salt
1/2 cup (4 oz) granulated sugar, halved
1/4 tsp ground cardamom
2 large eggs
1 1/4 cups (10 oz) blueberries, defrosted if frozen
1/2 cup (4 oz) sour cream
1 tsp vanilla extract
Preheat oven to 400˚F and grease an 8″ square cake pan.
In a food processor, combine butter, flour, baking powder, salt, half the sugar and one of the eggs. Pulse until just combined. Pour into prepared cake pan, spreading up sides. Spread blueberries evenly over batter.
In a medium bowl, beat together the sour cream, cardamom and vanilla with remaining egg and sugar until light and fluffy . Pour mixture over blueberries. Bake in preheated oven for 30 minutes or until filling is just set.
Set aside to cool for 30 minutes, then serve warm with whipped cream.