Welcome back to my Red, White, and Blue Series, where I’m celebrating July 4th with recipes inspired by each color of the American flag. For the blue installment, I’m sharing a recipe that couldn’t be more fitting: my Bubby’s Blueberry Pie Cake.
This recipe is deeply nostalgic for me because it comes straight from my family’s kitchen. Growing up, this was one of those desserts that appeared at family gatherings, summer celebrations, and of course, the Shabbos morning breakfast table. It’s the kind of recipe that’s been passed down through generations, not because it’s fancy or complicated, but because it’s delicious, dependable, and always brings people together.
This year, making the recipe was especially meaningful because I had a very special guest helping me. My sister was visiting from Australia to celebrate our mom’s birthday, and we filmed this reel together. Living on opposite sides of the world means we don’t get many opportunities to cook side by side anymore, so spending time together in the kitchen recreating a beloved family recipe felt incredibly special.
As fifth-generation Americans, we often talk about the recipes that have become part of our family’s story. While our traditions are rooted in our heritage, we’ve also embraced the classic American dishes that have found a permanent place on our tables. And it doesn’t get much more American than blueberry pie.
Of course, true to Bubby’s style, this recipe takes a shortcut with canned blueberry pie filling. That’s exactly how she made it, and honestly, I wouldn’t change a thing. There’s something wonderfully nostalgic about those familiar ingredients and the simple, unfussy approach to baking that defined so many family recipes of her generation.
The result is a dessert that’s exactly what Bubby promised, as she always used to say: it’s as easy as pie. With a tender cake-like base that comes together with a spoon and sweet blueberry filling, it’s the perfect combination of comfort, nostalgia, and summer flavor.
As we celebrate Independence Day, I’m proud to share a recipe that represents both family tradition and the American experience. Food has a way of connecting generations, preserving memories, and bringing people together around the table. This Blueberry Pie Cake has done exactly that in our family for years, and I’m honored to pass it along to yours.
From my family’s kitchen to yours, I hope you enjoy this simple, nostalgic dessert and find an opportunity to create some sweet memories of your own. Happy Fourth of July!
Bubby’s Blueberry Pie
YIELD: 2 9″ pies
3 eggs, beaten
¾ cup canola oil
1 cup granulated sugar
1 tsp vanilla extract
1 tbsp baking powder
3 cups all purpose flour
21oz. can blueberry pie filling
Method:
Preheat oven to 350 degrees. Grease 2 9” pans with cooking spray.
In a mixing bowl, combine the eggs, oil, sugar, vanilla, baking powder and flour. Mix with a spoon until a dough forms. Freeze the dough for 20 minutes.
Remove the dough from the freezer and divide it in two. Working with one batch at a time, place half of the dough on the bottom of the pan, spreading out a thin layer over the bottom and a bit up the sides. Top with half of the pie filling. Divide the remaining half of the dough into 6 balls, roll them into strips and form a lattice over the pie filling. Repeat with the second pie.
Bake for 45-50 minutes until the cake is golden and starting to brown.
VARIATION: You can use any canned pie filling of your choice including cherry, apple, strawberry or peach, or combine 2 or 3 flavors in different sections of the pie.
Related recipes:
Lemon Blueberry Crumb Cake
Blueberry Apple Crisp
Italian Ricotta Cherry Pie
Knafeh Apple Pie
ricotta cherry pies in the window of Boccione
Boccione’s famous ricotta cherry pie
