gluten-free Blueberry Cake
gluten-free Blueberry Cake
Blueberry pie, also known as "rättänä," is a traditional delicacy from Savo, featuring a pastry crust filled with blueberries. This gluten-free blueberry pie is made using Viljatuote's sourdough flour mix. Freshly baked blueberry pie is delicious on its own or served with whipped cream, vanilla sauce, or vanilla ice cream.
Ingredients
- Envelope
200 g butter
1 dl sugar
4 dl Cereal product: Sourdough bread mix
1 tsp baking powder
- Stuffing
8 dl blueberries
0,75 dl sugar
0,5 dl potato flour
Preparation
- Cream the softened butter and sugar until fluffy. Mix the baking powder into the flour mixture and add it to the butter-sugar mixture. Stir until smooth.
- Press a little more than half of the dough into the bottom and sides of a greased, high-sided baking dish.
- Mix the blueberries (frozen blueberries, still frozen) with the potato flour and sugar, then pour the mixture over the crust.
- Crumble the remaining dough evenly over the blueberries. If you’re rolling out the top crust, you can place the dough in the refrigerator for a short while to firm up, then roll it out on parchment paper to the right size and use the parchment paper to transfer it to the pie dish. Press the edges together with your fingers.
- Bake at 200°C for about 30–40 minutes. Let it rest for a few minutes after removing it from the oven, then enjoy it with vanilla ice cream, vanilla sauce, or whipped cream.
Tip
- Tip: You can also make blueberry cake in small oven-safe ramekins (e.g., coffee cups). In that case, the baking time is shorter, about 20–25 minutes.
