It’s blueberry season now or it is coming to your area soon. What better way to enjoy fresh Blueberries than in blueberry pie? At my table today we are talking blueberries—my favorite blueberry pie recipe and nutrition.
Blueberry Nutrition
Let’s start with nutrition. Blueberries have been recognized as a superfood because they are low in sugar, high in fiber, and have many antioxidants, and flavanols that our body needs, especially the brain.
For 1 cup you will get 84 calories, 21 grams of Carbohydrates, 1 gram of protein, and 3.5 grams of fiber.
Blueberries provide Vitamin C, Vitamin K, potassium, and water. They are low in sugar and don’t spike blood sugars, because of their fiber. Your gut loves blueberries.
For more details on nutrition facts see this source. Nutrition Facts – Blueberry.org
Blueberry Season
Blueberries grow in the USA from coast to coast and around the world. The season and variety will vary depending on the weather. Please check out the above link for any information you would like to learn about blueberries. They have quite a history in the making.
How to Eat Blueberries
Blueberries can be eaten fresh, frozen, canned, dried, powdered, purified, and liquified. They can be made into pie, jelly, jam, eaten fresh, and in plenty of baked goods like muffins, scones, pancakes, and waffles.
Here are links to a few of the recipes I make with blueberries.
Blueberry muffins in the ‘What should I eat for Breakfast blog”
Fresh Blueberry Pie- the no-bake recipe
I like this pie because the blueberries are not baked. Only the crust is baked. It is made in a spring form pan, but you can make it in a pie pan or even a rectangle 9×7 pan. You choose your style. If you would rather use a graham cracker crust that would work too. If you like this recipe check out my strawberry shortbread crust pie blog for that recipe. Strawberry pie recipe
Shortbread Crust Fresh Blueberry Pie
Shortbread crust recipe or use a graham cracker crust
- ½ cup of melted butter
- 1 ¼ cups flour
- 3 tbsp powdered sugar
Preheat oven to 325 degrees. Spray the bottom of a spring form pan. Mix ingredients in a bowl until crumbly. Pat the mixture evenly into the bottom of a spring-form pan. Exclude some of the crust if you have a smaller spring-form pan. Bake 15-20 minutes until light brown. Cool crust. (Give almond flour a try if that is your thing.)
Blueberry Filling
- 5 cups fresh blueberries (divided) you can use frozen berries in the 1 cup amount.
- 1/2 cup sugar- (you may replace with maple syrup but decrease water.)
- Pinch of salt
- 2 TBSP water
- 2 TBSP lemon juice ( I have made it without lemon juice- if you do, replace it with water.)
- 3 TBSP cornstarch
- Lemon zest or whipped cream for garnish.
In a saucepan mix 1 cup blueberries, sugar, and salt. Mix water, lemon juice, and cornstarch in another bowl and add to the blueberries in the saucepan. Cook on medium-high heat until the mixture bubbles and thickens. Remove and let sit to cool for 5 minutes. Next, add the 4 cups of blueberries and mix carefully. Pour the blueberry mixture into the crust on the spring form pan. Let the pie rest in the refrigerator for 2 hours before serving. Top with lemon zest and whipped cream if desired.
Blueberry lemon scones- If you sign up for Dabillaroundthetable email each month you will get my scone recipe in your welcome letter. Sign up and check your junk if it’s not in your inbox.
