The dynamic duo of Blueberry Lemon is at it again! Say hello to your next favorite pie, Blueberry Lemon Brownie Batter. Absolutely as fabulous as Lemon Brownie Batter Pie, but with the addition of blueberries is clock stopper.
So, you are probably asking, what’s the difference between the two pies, besides the obvious? Well, when blueberries are added to the batter, it changes the baking time and increases the amount of batter. This needs to be baked in 9.5 to 10 inch pie plate with a few extra minutes added to make sure the middle is not runny. But no worries, the recipe below has you covered, you won’t need to remember these details here.
Here we go, let’s make this pie:
First, if you can, please make your life easier and use a hand held electric mixer (choose a favorite color with this KitchenAid). As far as a bowl for mixing, I happen to have a very cool Mason batter bowl from World Market, not necessary, but I love it. Any-hoo, beat the butter, sugar until starting to lighten up and add the egg. Now go ahead, and beat the living daylights out of those eggs; you want batter!
Next, add the lemon juice, zest, salt, vanilla and flour. Yep, let that mixer whisk the whole bowl into perfect lemon brownie batter.
Stir in the blueberries (above) and then spread the mixture into a prepared unbaked pie crust (below).
Bake the pie at 350 F for 40 to 45 minutes. It is okay for the middle to slightly wobble (like set gelatin), but not sloshing around.
Stir the lemon juice and powdered sugar together for a glorious glaze and drizzle on with a fork.
Let this lady cool before slicing and serving. Store leftover pie in the fridge for up to a week, like it’s going to last that long, come on.
You are going to enjoy every single bite!
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Blueberry Lemon Brownie Batter Pie
Ingredients
Blueberry Lemon Brownie Batter Filling:
- 1 unbaked 9.5 to 10-inch pie shell**
- 1 cup butter, room temp
- 1-1/3 cups granulated sugar
- 3 large eggs
- 1/2 cup lemon juice
- Zest of one-half lemon
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1-1/3 cups all-purpose flour (Substitute Bob's Red Mill 1 to 1 flour for gluten free)
- 1 cup fresh blueberries
Lemon Glaze
- 1 cup powdered sugar
- 3 tablespoons lemon juice
Instructions
Blueberry Lemon Brownie Batter Filling & Assembly:
- Pre-heat oven to 350 F.
- In a large bowl, add the sugar and butter. Using an electric mixer (like KitchenAid) beat the sugar and butter together for about 2 to 3 minutes.
- Add the eggs, lemon juice, lemon zest, salt, and vanilla. Beat with mixer another 2 minutes to ensure eggs are thoroughly beaten.
- Slowly add in the flour while beating mixture to make the batter. Use a spatula to stir in the blueberries.
- Spread the lemon batter into the prepared pie shell. Bake at 350 F for 40 to 45 minutes.
- To check for doneness, the center of the pie should have a very slight to no wobble. If it is sloshy, bake another 5 minutes and check again. Using a toothpick or knife is problematic because the filling will stick to the surface of both, even when done. Remove from oven when done baking and place on counter.
- While the pie cools, make the lemon glaze by mixing the powder sugar and lemon juice together. Drizzle over the warm pie and let cool completely before serving. Store extra pie in refrigerator.
