Blueberry Almond Pie is one of those special family recipes that brings back warm memories and cozy moments. This recipe comes from my mom’s recipe book. She didn’t make it often, but when she did, it was a festive treat cherished by everyone. The pie features a subtle almond flavor thanks to marzipan in the crust and the crumble on top. It pairs beautifully with fresh, juicy blueberries for a dessert that feels both comforting and a little special.

Growing up, Saturdays were sacred baking days in our home. My mom baked fresh pastries or pies every Saturday afternoon to enjoy during our traditional weekend coffee. The house would fill with the inviting aroma of baking, and we’d gather around the table for a relaxing break with something sweet and warm. When my son was small, I started continuing that tradition, baking every weekend for our family. Now, the tradition extends to family gatherings and special occasions, and this Blueberry Almond Pie remains a beloved favorite.

Blueberry Almond Pie – A Family Tradition with a Festive Touch

What makes this pie stand out is the buttery marzipan crust combined with a crunchy almond crumble topping. The crust is rich and tender, giving the pie a slightly nutty sweetness that complements the bright blueberry filling perfectly. The filling is thickened just right with potato starch to hold its shape without being too firm or gummy.

This pie is ideal for late summer when wild blueberries are in season and bursting with flavor. It’s rustic but elegant enough to serve when guests come over or when you simply want to treat yourself and your family to something a bit extra special.

Why You’ll Love This Blueberry Almond Pie

The marzipan crust adds a subtle almond sweetness and buttery richness
The fresh blueberry filling is juicy and perfectly thickened
Crunchy almond crumble topping gives a satisfying texture contrast
Perfect for cozy coffee afternoons, family traditions, and festive occasions

Serve the pie warm or at room temperature, ideally with a scoop of vanilla ice cream or a drizzle of homemade vanilla sauce. It pairs wonderfully with a cup of coffee or tea, making it the perfect centerpiece for your weekend baking ritual.

If you love blueberries, try my Blueberry Mini Layered Cakes or my Blueberry Pie.

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How to make Blueberry Almond Pie

Overhead view of a freshly baked blueberry almond pie in a white decorative pie dish

Rustic Blueberry Almond Pie Recipe – Buttery Crust & Crunchy Topping

This rustic blueberry almond pie combines wild blueberries with a buttery marzipan crust and a golden, crunchy almond crumble topping. Made with real marzipan and ground almonds, it’s a Nordic-style dessert that’s both rich and beautifully textured. Serve as-is or with vanilla sauce for the perfect summer or autumn treat.

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Prep Time 15

Cook Time 45

Total Time 1

Course Baking, Dessert

Cuisine Finnish

Servings 8 people

Ingredients

Crust:

100 g butter
100 g almond paste
1 dl ½ cup sugar
2 dl ¾ cup + 2 tbsp all-purpose flour
1 tsp baking powder

Filling:

7 dl about 3 cups wild blueberries
1 dl ½ cup sugar
1.5 tbsp potato starch

Almond Crumble Topping:

50 g butter
1 tbsp sugar
2 dl ¾ cup + 2 tbsp almond flour
0.5 dl 3 tbsp all-purpose flour

Instructions

Make the crust:

Preheat your oven to 200°C (390°F) before beginning the preparation to ensure it reaches the right temperature for baking the pie.
In a mixing bowl, quickly combine all crust ingredients by hand until smooth. Press the dough evenly into the bottom and sides of a pie tin or springform pan.
Fold a strip of foil into a ring and place it around the edges to prevent overbrowning. Pre-bake the crust at 200°C (390°F) for 10–15 minutes, until slightly cooked.

Make the topping:

In a small bowl, mix all crumble ingredients together by pinching with your fingers until the mixture resembles coarse crumbs. Set aside.

Prepare the filling:

Mix the blueberries with sugar and potato starch. Lightly mash with a spoon to release a little juice.

Assemble and bake:

Remove the crust from the oven and discard the foil.
Spread the blueberry filling evenly onto the base. Sprinkle the almond crumble topping over the berries.

Bake:

Return to the oven and bake at 200°C (390°F) for 20–25 minutes, until the topping is lightly golden. Remove and let cool at room temperature.

Notes

Marzipan Matters: This recipe uses marzipan, not almond paste. Marzipan is sweeter and smoother, which adds richness and subtle almond flavor to the crust. If your marzipan is firm, coarsely grate it for easier mixing.
Wild Blueberries Preferred: Wild blueberries offer a deeper, tangier flavor and hold their shape better during baking. If using cultivated berries, reduce the sugar slightly and expect a softer filling.
No Potato Starch? You can substitute cornstarch in equal amounts. It helps the filling thicken without turning gummy.
Let It Cool: For best texture, allow the pie to cool completely before slicing — this helps the blueberry filling set properly.
Serve with Vanilla Sauce: This pie is delicious with homemade vanilla sauce, whipped cream, or vanilla ice cream for a cozy Nordic-style dessert.
Make Ahead & Freeze: The pie keeps well for up to 3 days, covered at room temp or refrigerated. It can also be frozen after baking. Thaw at room temperature before serving.

Keyword Almond flour, almond flour cake, Blueberry almond pie, Easy blueberry pie, Finnish blueberry pie, Finnish family recipe, Homemade blueberry pie, Nordic baking, Wild blueberry pie

More Finnish Baking Recipes You Might Like

If you enjoyed this Blueberry Almond Pie, here are a few more traditional and seasonal bakes from my kitchen:

These recipes are perfect for weekend baking, summer gatherings, or simply enjoying a slice with your afternoon coffee.