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Gluten-free vegan blueberry cardamom pie

A Nordic classic: gluten-free vegan blueberry cardamom pie! This is one of my favorite Finnish pies, a simple delicious treat to make in just under 30 minutes! 
You need a tart / pie tin of about 9.4 inches / 24 cm in diameter.
Prep Time5 mins
Cook Time18 mins
Total Time23 mins
Course: Dessert
Cuisine: guten-free, vegan
Keyword: bilberry, blueberry, cardamom, Finnish cuisine, Finnish recipe, nordic classic, nordic cuisine, nordic recipe, pie, wild blueberry
Author: Tiina from My Berry Forest


  • 7 oz (200 g) frozen or fresh wild blueberries (bilberries) or any berries
  • 2 tsp potato flour (or regular flour)
  • 3,5 oz / ~3/4 cups + 1,5 tbsp (100 g/~2 dl) gluten-free oat flour
  • 1,7 oz / ~3 tbsp (20 g/~0,5 dl) almond flour Note: This is not the same as almond meal. Almond flour is made from blanched almonds and it is very fine compared to almond meal.
  • 1,5 tsp ground cardamom
  • 0,5 tsp baking powder
  • 0,5 tsp salt
  • 1,8 oz / ~1/4 cups (50 g) coconut oil
  • 1,8 oz / ~1/4 cups (50 g) maple syrup


  • Preheat oven to 392 F / 200 C.
  • Mix blueberries with potato flour so that all berries are coated in flour.
  • Mix all dry ingredients: flours, cardamom, salt.
  • Add coconut oil (room temp) and maple syrup and combine all until the dough is easy to shape.
  • Press the dough into the bottom and edges of a tart / pie pan. Pour blueberries on top and bake in the oven for about 15-18 minutes or until the edges are golden brown.
  • Serve with vanilla ice cream, vanilla sauce or whipped cream. Decorate with red berries and mint leaves.