Mustikkapiirakka (Finnish blueberry cake)

Ingredients
For the dough
200 g of Whole wheat flour
100 g of Type 00 Soft Wheat Flour
160 g of softened butter
110 g of granulated sugar
1 large egg
7 g of baking powder
1 pinch of salt
The crushed seeds of 3–4 green cardamom pods

For the filling
300 g of sour cream
1 large egg
75 g of granulated sugar
1 teaspoon of vanilla extract
350–400 g of cultivated blueberries

Procedure
To begin, preheat the conventional oven to 175°C and butter a 28-cm cake pan. Cream the softened butter and sugar together using a spatula until the mixture is smooth and creamy, without beating it. Then add the egg and mix until it is completely incorporated. Now add the two types of flour—previously mixed with the baking powder, salt, and crushed cardamom seeds—and mix just long enough to form a smooth dough. At this point, transfer the dough to the buttered pan and press it with your fingers onto the bottom and along the sides, forming an even crust about 2.5–3 cm high. In a separate bowl, whisk together the sour cream, sugar, egg, and vanilla extract until you have a smooth, even cream. Now pour the filling into the pastry shell and distribute the blueberries evenly over the surface, then bake the cake for 40–45 minutes until the edges are golden brown and the center of the filling is still slightly wobbly. Let the cake cool completely in the pan before removing it. For a well-set filling and cleaner slices, let it rest in the refrigerator for at least 3 hours before serving.

In collaboration with Fiordifrolla