Healthy, tasty blueberry pie? Simple recipe from sourdough and spelt

The blueberry ripening season is approaching. Many people are looking forward to this time of year. And there is a reason why. Blueberries not only have a delicious taste with a wonderful forest smell. They contain many vitamins and nutrients. They help with diarrhea and can also be used as an excellent natural dye.

Blueberries are dark blue fruits, growing on bushes that can grow up to 40 cm high.

The blueberry bush blooms in May to June and the fruit ripens in August. They are found in higher foothill and mountain areas, mostly on the edge of forests.

Dark fruits such as blueberries, but also cranberries, strawberries and raspberries, protect against the development of degenerative brain diseases such as Alzheimer's disease.

Effects of blueberries:

• They help to aid proper digestion
• Beneficial for various inflammations
• improves immunity
• contains vitamins E, B, C
• contain nutrients such as calcium, potassium, magnesium, phosphorus, iron and zinc

Do you love nature walks? Pick your own blueberries. You'll recharge your energy and do something for your health. But beware of the injuries that may be lurking. Read our article.

Before picking blueberries, make sure that the area is not a national park or protected area. In these areas, picking blueberries can cost you a lot of money.

Recipe for spelt blueberry pie made with rye sourdough

Blueberries are undoubtedly one of the rarest and tastiest berries in the forest. These fruity berries make any pie an irresistible treat. With our healthier form, you can indulge without much regret.

Recipe for healthy and fit strawberry pie with rhubarb

To prepare the blossom you will need:

• 70 g of spelt wholemeal flour (you can substitute other flour, for example wheat flour)
• 150 ml milk
• 1 tablespoon rye sourdough starter

You can get the mother starter from someone who already sows and therefore grows their own starter. Or you can make your own...

How to make homemade sourdough:
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Mix the above ingredients in a bowl and cover with cling film. You have just prepared the starter, which you will now leave to rest for 3-4 hours. Over time it should form bubbles. This is a sign that you have activated the starter.

For the dough itself, prepare:

• 350 g semi-coarse flour
• 200 ml milk
• 150 g cane sugar
• 2 eggs
• ½ teaspoon salt
• vanilla sugar

Gradually stir the ingredients into the prepared leavening. Spread the dough on a baking sheet lined with baking paper. Cover with cling film and leave to rest again for about 2 hours.

Meanwhile, prepare the crumble:

• 70 g butter
• 100 g of ground oats
• 80 g cane sugar

Stir in the oats and sugar. If the mixture is too wet, add more spelt or other flour as needed to make a crumble.

After the dough has rested for two hours, preheat the oven to 200 °C. Place the washed and dried blueberries on top and sprinkle with the crumble. Bake for about 30 to 40 minutes.

If you are short of blueberries, mix them with other berries. You can also use raspberry jam, which you brush on the cake just before it finishes baking. Then sprinkle it with crumble and leave it to bake.

You can combine the fruits or jams as you like.

Enjoy!