Blueberry Cream Cheese Pie

Dessert | 0 comments

Shared By: Betty Rosbottom for 14th Annual Celiac Conference Cookbook

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 12 ounces cream cheese
  • 1/2 cup sugar
  • 1 1/2 teaspoons lemon juice
  • 1 1/4 teaspoons grated lemon zest
  • 2 large eggs
  • 1/2 cup sour cream


  • 3 cups blueberries
  • 1/2 cup sugar
  • 2 1/4 teaspoons lemon juice


  • 6 teaspoons sour cream
  • 6 mint sprigs


  • To prepare filling, beat cream cheese with electric mixer on mediums speed until light and smooth
  • Scrap bowl frequently, Continue beating, and add sugar in a thin stream.
  • Beat in lemon juice and zest.
  • Add eggs and sour cream and beat until well mixed
  • Pour batter into 9-inch pie plate (preferably glass)
  • Bake at 350° on center rack until filling is set and wood pick inserted in center comes out clean – 25=30 minutes
  • Mixture will puff up as it bakes. When done, remove pie from oven and cool to room temperature
  • Filling will deflate slightly as it cools, forming a shallow cavity


  • To prepare topping, place half of blueberries, sugar, and lemon juice in a medium saucepan and cook over medium, stirring constantly.
  • As mixture cooks, sugar will liquify and berries will cook down and release their juices.
  • Bring to boil and cook 1 minute
  • Remove from heat
  • Stir in remaining blueberries, cool to room temperature

When filling the pie and berries are cool, use slotted spoon and spread evenly on top of pie. Reserve any remaining sauce for serving with pie.

Cover and refrigerate pie until chilled, 2 hours or longer.




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