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Delicious Baby Blueberry Lemon Impossible Pies topped with a crumble, ideal for spring celebrations.

Baby Blueberry Lemon Impossible Pies

These delightful mini pies combine a soft cake-like top with a creamy center and juicy blueberries, all infused with fresh lemon flavor, making them a simple and impressive dessert.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 mini pies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Impossible Pies
  • 2 cups milk Whole milk gives the best creamy middle, but 2 percent works.
  • 4 large eggs
  • 3/4 cup sugar
  • 1/2 cup melted butter Slightly cooled.
  • 1 teaspoon vanilla extract
  • 1 lemon zest Zest from one lemon.
  • 1/4 cup fresh lemon juice About 1 to 2 lemons.
  • 1/2 cup all purpose flour
  • 1 pinch salt
  • 1 to 1 1/2 cups blueberries Fresh is best; if using frozen, do not thaw and toss with a teaspoon of flour.

Method
 

Preparation
  1. Preheat the oven to 350 F.
  2. Grease a standard muffin tin well or use liners.
  3. Zest and juice your lemon.
  4. Rinse and dry your blueberries.
Mixing Ingredients
  1. Whisk milk, eggs, sugar, melted butter, vanilla, lemon zest, and lemon juice until smooth.
  2. Whisk in flour and salt just until you do not see dry streaks.
  3. Fold in most of the blueberries, saving a few for the tops.
Baking
  1. Pour the mixture into greased muffin cups and dot with the remaining blueberries.
  2. Bake for 22 to 26 minutes, checking at 20 minutes.
  3. Let them cool in the pan for 10 minutes before transferring to a rack.

Notes

Serve warm with a dusting of powdered sugar or chilled with yogurt. They travel well for parties and bake sales.