Blueberry-sour cream pie with lemon cream
8 servings
30 minutes
Blueberry sour cream pie with lemon cream is the embodiment of tenderness and harmony of flavors. Its roots go back to the traditions of Russian cuisine, where berries have always been a symbol of summer abundance. The fluffy dough, enriched with butter and sour cream, acquires a velvety texture, while the juicy blueberries add freshness and a slight tartness. The finishing touch is the airy lemon cream, which gives the dessert a refined citrus note and delicate sweetness. This pie is perfect for family tea time as well as an exquisite dessert for festive tables. Its rich taste and aroma make it a true gastronomic gem.
1
Preheat the oven to 160 degrees. Grease 2 loaf pans with butter.
2
In a bowl, mix the flour, leaving 2 tablespoons, and salt.
- Wheat flour: 3.3 glasss
- Coarse salt: 1 tablespoon
3
In another bowl, beat the softened butter, sour cream, and 2 cups of sugar with a mixer (beat for about 8 minutes). Add vanilla and mix lightly again.
- Butter: 600 g
- Sour cream: 5 tablespoon
- Sugar: 2 glasss
- Vanilla extract: 1 teaspoon
4
Lightly beat the eggs and gradually add them to the sour cream mixture. Then gradually add the flour, mixing well. In a small bowl, mix the berries with the remaining 2 tablespoons of flour, then gently fold them into the batter.
- Chicken egg (large): 9 pieces
- Wheat flour: 3.3 glasss
- Blueberry: 2 glasss
5
Distribute the dough into the molds.
6
Sprinkle with fine white sugar on top and place in the oven for 65-70 minutes.
- Fine white sugar: 2 tablespoons
7
Leave in molds for 30 minutes and transfer to plates.
8
Meanwhile, make the lemon cream. In a bowl, mix the cream, powdered sugar, and zest. Whip to a stiff peak.
- Cream 30%: 1 glass
- Powdered sugar: 1 tablespoon
- Grated lemon zest: 2 teaspoons
9
Serve the pie decorated with lemon cream.