Blueberry Lazy pie

1 day ago
3 min read

## Deliciously Easy Blueberry Lazy Pie Recipe

Blueberry Lazy pie

This delightful blueberry cake is both juicy and delicious, offering an easy and quick preparation. For this recipe, you will need the following ingredients: eggs, flour, baking powder, butter, sugar, yogurt, lemon, blueberries, vanilla sugar, and a small amount of oil. Additionally, I incorporated “Italian mirtilli" blueberry liqueur, though you may substitute it with extra yogurt or blueberry syrup if preferred. This cake is truly exceptional, and I am confident it will become a staple in your baking repertoire. Follow this cherished recipe, passed down from my mother.

Blueberry-Lazy-pie — **Blueberry Lazy pie**

Ingredients: simple, total time 70 min.

5 eggs/ separated egg yolks and whites
150 g granulated sugar
2 bag vanilla sugar/ divide 1+1
200 ml Greek yogurt
50 g melted butter
100 ml Olive oil EVO
1 grated lemon peel
250 g flour 00
1 bag baking powder / 10 g
pinch of salt
100 ml blueberry liqueur + 2 Tbsp for decoration
250 g blueberries/ divided, 50 g to arrange at the end
powdered sugar for sprinkle for finish

Preparation:

Separate the yolks from the whites in 2 different deep containers.
Rinse the blueberries under warm water and let them drain well, set aside a small portion of about 1/2 a cup of 150 ml for decoration at the end. Most of it goes into the dough.
Melt the 50 g butter over low to moderate heat and set aside.
Beat egg yolks with 50 g of granulated sugar and 1 bag vanilla sugar, until you get a uniform mixture. Add yogurt, grated lemon peel, melted butter and olive oil — mix shortly on medium speed. Set aside.
Now beat the egg whites until foamy with a pinch of salt. Then gradually add rest of 100 g sugar, 1 bag vanilla sugar — beat on high speed, until you get solid snow.
Gradually add the beaten snow to the egg yolk mixture — mix well with a spatula, until uniform.
Now add gradually flour mixed with baking powder — mix gently on low speed or with spatula.
At the end, add well-strained blueberries and stir with a spatula.
When is mixture uniform, add the blueberry liqueur and mix briefly again.
Lubricate the round mold 22-24 cm with butter and flour, including sides — shake out the dough.
Pour the mixture in a mold and level it, tap lightly on the work surface to release bubbles.
Add another 2 spoons of liqueur and with the help of a toothpick make patterns as desired, arrange the rest of the blueberries on a top in a circle as desired.
Bake in a preheated oven at 180 °C/ 170 °C, for about 35–40 minutes.
Check the dough with a toothpick, if it is wet, leave for a few minutes more.
Leave the cake to cool completely well, then sprinkle with powdered sugar.
Cut the cake into slices and serve.

Buon appetito!

NOTE:

In this recipe, I used a 24 cm round donut shape. You can also use an ordinary round model with dimensions of 22-24 cm.
Instead of liqueur, if you have small children you can use blueberry syrup.
Lemon is optional in the recipe, you can make the cake without it.
You can use agave syrup or stevia instead of sugar.
Keep the cake covered at room temperature for up to 4 days or in a dark, cool place.