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I named this blueberry pie “Egg/nut-free breakfast blueberry pie” as I like to use it for a special breakfast dish as much as a dessert dish.  This pie recipe requires no butter and a very small amount of sugar.  It is lovely warm with some plain yogurt and a drizzle of maple syrup.  My family loves it!

For base:


1 Cup all-purpose flour.
1/2 cup whole wheat flour.
1/2 cup rolled oats
3 TBS flax seeds.
2 TBS sugar.
1/2 tsp baking soda.
1 tsp baking powder.
1 cup plain yogurt.
1/4 cup canola oil.

For filling:

3 cups fresh or frozen blueberries.
2 TBS sugar.
3 tsp all-purpose flour.

To make the base:

Line the bottom of a springform cake tin with parchment paper and spray the side of the tin with spray oil.
Mix all the dry ingredients and whisk.
Add the wet ingredients and combine thoroughly.
Pour the batter on the cake tin and spread evenly and push the batter to the side of the tin to make 1 1/4 inch tall wall all around, which would make a shallow bowl shape.

To make the filling:

Mix fresh or well-thawed blueberries with flour and sugar, pop some of the blueberries to get some juice out but not all of them.
Pour the berry mixture onto the bowl-shaped batter and spread evenly.

Bake for 35 minutes at 350F and let cool completely on a wire rack after loosening the side of the tin.

Free from: eggs, nuts, soy,

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