Not exactly cake but baking at least. I decided to use up the Blueberries from the freezer since there is precious little in the garden right now. A pie seemed the sensible option and a good excuse to get my pie dish out.
I made the pastry in the usual basic pie crust way – with a little help of course. We even made an err.. sort of, pastry snowman out of the left over bits.
I blind baked the base, weighted down with kidney beans and parchment.
The filling is so simple. Just Blueberries (550g), juice from one Lemon, lemon rind, 100g of caster sugar and a spoonful of cornflour to thicken. Then you let the oven do the work and cook it for 50 minutes at 170 degrees C. I think I’ll use more cornflour next time as the water from the frozen blueberries meant that the filling wasn’t as gloopy as I’d like.
But warm Blueberry pie with ice-cream? Wow! The boys had never had that before and by the end they were practically bribing me for more.