Mustikkapaistos (Finnish Blueberry Bake)
Ingredients
Crust:
¼ cup (50 mL) plus 3 tbsp (45 mL) unsalted butter, at room temperature
1/3 cup (75 mL) plus 1 tbsp (15 mL) granulated sugar
1 large egg
2/3 cup (150 mL) rye flour
2/3 cup (150 mL) all-purpose flour
1 tsp (5 mL) baking powder
Pinch of cardamom
Filling:
1 heaping cup (250 mL) fresh wild Nova Scotia blueberries
1 cup (250 mL) Greek yogurt (or sour cream)
1 egg
¼ tsp (1 mL) cardamom
1 tsp (5 mL) vanilla
4 tbsp (60 mL) granulated sugar
Directions
Preheat the oven to 375°F (190°C). Lightly butter a 10” (28 cm) tart pan with a removable bottom.
For the crust:
Cream together the butter and sugar until fluffy and light. Add egg, and mix. Stir in flours, pinch of cardamom, and baking powder just until combined into a pliable ball.
Place the soft dough onto your greased pan and use your hands to spread it into an even layer across the bottom and up the sides of the pan. Poke the bottom with a fork and bake the empty crust for 10 mins. Remove from the oven and let cool slightly.
For the filling:
While the crust bakes, in a bowl whisk together Greek yogurt, egg, sugar, vanilla, and cardamom. (The filling will be a thin, pourable consistency.)
Spread wild blueberries evenly across the baked crust. Carefully pour filling over and around berries and spread gently with a spatula until the crust is filled evenly.
Carefully return to oven and bake for 20-30 minutes, (according to your oven), or until the edges are golden brown and the filling around the edges is set.
Remove from the oven and cool at room temperature for about 30 mins.