Day 153–Lemon Blueberry Pie

Homemade lemon curd

Some fruits magically combine to make wonderful flavors. For me, the combination of lemon and blueberry is just amazing. This pie is easy to make, doesn’t require much oven time and packs well for a picnic. Lemon curd (above) makes all the difference in this pie. The double bottom crust packs a surprise of sugar/cinnamon and pecans that sets off the tart fruit really well. I love the fresh flavors that, to me, say “It’s Summertime!!!!”

Lemon Blueberry Pie

  • 2 pie crusts for a 9″ pie (I actually buy these pre-made in the refrigerator section because my crusts are not so good)
  • 1  c. organic cane sugar, divided
  • 1 Tbsp. ground cinnamon
  • 1/2 c. chopped pecans
  • 1/4 c. butter, melted
  • 3 c. fresh blueberries
  • 1/4 c. fresh lemon juice
  • 1 Tbsp. lemon zest
  • 1 Tbsp. quick cooking tapioca
  • 1/2 c. lemon curd
  1. Unroll 1 pie crust into a 9″ pie pan. Brush the bottom and sides of the crust with the melted butter.
  2. Mix 1/2 c. sugar with the cinnamon. Sprinkle over the butter on the pie crust.
  3. Top cinnamon/sugar mixture with chopped pecans. Drizzle with any remaining butter.
  4. Top with the second crust. Crimp the edges of the crust and trim. Using a fork, poke holes in the top level crust.
  5. Bake crusts for approximately 20 minutes or until golden. Remove from oven and let cool completely.
  6. In a saucepan, add 1 cup of the blueberries, 1 c. of sugar, lemon juice, lemon zest and tapioca. Mash blueberries a bit. Bring to a boil and then simmer for about 5 minutes (until thick).
  7. Add remaining blueberries and stir well to combine. Remove from heat.
  8. Spread lemon curd over the bottom of the cooked crust (I LOVE lemon curd, so I probably use more than what is listed in the recipe).
  9. Top lemon curd with the blueberry mixture. Refrigerate for at least 1 hour before serving.
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Day 129–Lemon Blueberry Muffins

A pack of blueberries from a organic farm co-o...

We received some fresh, local blueberries in our Produce Box this week and I can’t wait to use them! Will make some muffins for our campout this weekend and for me, nothing beats blueberries combined with some lemon. I love that flavor combination! I also like using buttermilk in my muffin recipes as it cuts through the sweetness and gives the muffins a fresh taste. Here is the recipe I use–you can substitute any other berry for the blueberries. I think raspberries would be terrific also!

Blueberry Muffins

  • 2 c. whole wheat flour
  • 1/2 c. organic cane sugar
  • 1 tsp. baking soda
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/4 c. butter, melted
  • 1 egg, lightly beaten
  • 1 c. buttermilk
  • 1 Tbsp. grated lemon zest
  • 2 c. blueberries
  1. Preheat oven to 375 degrees. Grease 12 muffin cups or line with paper liners.
  2. Sift together flour, sugar, baking soda, baking powder, and salt.
  3. In a separate bowl, wisk together melted butter, egg, buttermilk and lemon zest.
  4. Fold in blueberries.
  5. Fill muffin cups 3/4 full of batter.
  6. Bake until golden, about 18 minutes. Test for doneness with a bamboo skewer.
  7. Remove from oven and cool 10 minutes. Remove muffins from pan and cool on a cooling rack.