Blueberry Cream Cheese Pie

This blueberry cream cheese pie is a variation of my strawberry cream cheese pie, which was my mom’s recipe from the 50s. This pie is packed with nearly 2 pounds of fresh blueberries. It’s a blueberry lover’s dream.

A mound of fresh blueberries is piled over a creamy, tangy lemon curd and cream cheese layer, in a flaky pie crust. It’s a truly rich and decadent dessert. There are no artificial colors, flavors, or HFCs, nor any canned pie filling. 

Ingredients for this blueberry pie recipe

• Pre-baked pie crust. Here’s one option. I use a small round cutter to make small circles, then attach the disks with beaten egg.

For this pie, I cut out different size stars. I brushed them with egg wash and baked them at the same time I baked the pie crust. Arrange them on top of the finished pie.

Cream cheese filling

• 8 ounces cream cheese
• 1/3 cup sour cream
• 1/3 cup lemon curd
• 1 teaspoon lemon zest

Glaze

• 1 cup water
• 1 cup sugar
• 4 Tablespoons corn starch
• 1 Tablespoon lemon juice
• 1 3/4 pounds fresh blueberries 

How to make blueberry cream cheese pie

• Pre-bake crust in a 9-inch pie plate using pie weights. I like this 1 Minute Pie Dough recipe. Allow to cool on a wire rack while preparing filling. Here’s another option for the pie crust, a simple crimp.

• Beat softened cream cheese and sour cream in bowl of electric mixer fitted with paddle attachment until light and creamy. Scrape down sides of bowl with a rubber spatula Fold in lemon juice and lemon curd and mix until combined.
• Spread cream cheese mixture over cooled pie crust.

Blueberry pie filling and glaze

• Place 2 cups blueberries and water in a medium saucepan and bring to a simmer over medium low heat, cooking for about 5 minutes. 

• In a small bowl, combine sugar and cornstarch together and add to sauce pan, and continue to cook, over medium heat, stirring constantly, until syrup is thick and clear, about 10 minutes.
• Remove from heat and stir in lemon juice. Toss remaining un-cooked blueberries and allow to cool about 10 minutes.

• Top pie with blueberry mixture, cover with plastic wrap, and allow to chill a minimum of 2 hours in refrigerator.

• Top with pre-baked pie dough stars if desired.

Love fresh fruit desserts?

Try these other fruit forward desserts.

Homemade Blueberry Crisp

Lemon Blueberry Cheesecake

Blueberry Sauce

Raspberry Tart

Fruit Tart