Blueberry Pie

A delicious summer blueberry pie with melted chocolate! What could be better? This pie is one of my favourites and is very similar to sour cherry pie (recipe here) which I also like. The Blueberry Pie is made of regular vanilla crust, loads of blueberries, blueberry pudding, and chocolate drizzle. Fresh or frozen blueberries can be used. 

The baking and preparation time is about 1 and a half hour. I bake the pie in rectangle shaped baking tray of 35×40 cm dimensions. If using a round pie baking tray, use two thirds of each ingredient. 


Vanilla Crust

  • 600 g flour
  • 200 g sugar
  • 300 g unsalted butter
  • 2 eggs
  • 15 g baking powder
  • Tsp vanilla essence

Blueberry Filling

  • 300 g blueberries, fresh or frozen
  • 1 l blueberry juice (or any berry juice)
  • 120 g blueberry pudding powder
  • 9 tbsp sugar

Chocolate Drizzle

  • 150 g baking chocolate
  • 100 g unsalted butter


Knead the dough from all listed ingredients. Split it in half. Use the first half for the bottom and let the second half rest in fridge. Roll out the first half and cover the bottom of the greased baking tray. Sprinkle with blueberries.

Prepare the blueberry pudding. Boil blueberry (or berry) juice and sugar. Take some of the juice and mix it with blueberry pudding powder. When boiling, pour the mixture into juice. Stir and cook until thick or until it boils again. Immediately pour the hot pudding over the blueberries. 

Take the second half of the dough and grate it over the pie. Bake for 30 minutes on 180° C until the pie gets a nice, golden brown colour on the top.

For chocolate drizzle, melt baking chocolate and butter. Drizzle it all over the baked blueberry pie. 

You don’t need to wait for pie to cool down, the best is eaten warm. If you prefer the cold version, you can keep the pie in fridge for up to 4 days. 


Blueberry Pie

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