We don’t know what to say here. We all feel pretty helpless. The people at UNICEF seem to know how to help the kids in Ukraine, Gaza & Armenia (amongst, sadly, many other countries). Donate to UNICEF by clicking through this big box here. We’ll be updating our games this year but not much else, sorry.

Mustikkapiirakka (blueberry pie)

Finnish blueberry pie - mustikkapiirakka

Mustikkapiirakka is a popular dessert in Finland using bilberries, a small flavourful berry found in abundance across the country. We have to make do with blueberries, but the sweet cakey crust and cooling cream filling in this pie more than make up for it. Make this for your Eurovision party and enjoy every last crumb!



This is a sweet tart! (It’s a tart, right?) We have made this many times and frequently adjust the sugar quantities depending on how sweet our tooth is – some recipes swap the sugar in the cream for honey too.

Fresh or frozen blueberries, it’s all good here (or bilberries if you can find them). Some recipes say to cook from frozen, but we have defrosted in the past to keep baking times the same.

You can keep this in the fridge for up to 3 days. Our house prefers this on the second day – we have been known to make extra little tarts purely for next day treats.


We always check Cecilia’s website first if there’s a Finnish recipe we want to find. And bingo! Here’s a great Mustikkapiirakka recipe with adjustments for ingredients that are easier to find outside of Finland. We amended it to include some rye flour & pre-bake the crust a little too. 

TIME: 50 mins + cooling / CAN MAKE UP TO 3 DAYS IN ADVANCE





Pre-heat oven to 180°C. Lightly butter a 23cm fluted tart pan with a removable bottom.

Cream the butter & sugar with a hand mixer until pale. Mix the dry ingredients in a separate bowl then sift into the butter mixture. Fold in until just combined.

Use your fingers to push the dough into the pan to form your crust. Prick with a fork and bake in the oven for 5 minutes.

Whisk the sour cream, sugar, egg and vanilla extract together. Put to one side.

Sprinkle the cornflour over the blueberries, then tip into the crust. Pour the cream mixture over the top and carefully spread to the edges of the crust.

Bake for 30 minutes. Remove and leave to cool in the pan for 30 minutes.