Photo by Janet Bailey


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Blueberry Cheese Pie


Wild cottage-picked blueberries aren’t always available, but the soft, creamy base of this dessert can be topped with almost any other fruit.

  • Serves: 8–12



  • 1 3/4 cups (425 ml) graham cracker crumbs
  • 1/3 cup + 2 tbsp (75 ml + 30 ml) soft unsalted butter

Fruit topping

  • 2 tbsp (30 ml) sugar
  • 1 tbsp (15 ml) cornstarch
  • 1 tbsp (15 ml) fresh lemon juice
  • 2 cups (500 ml) blueberries, fresh or frozen


  • 2 cups (500 ml) blueberries, fresh or frozen
  • 1 lb (500 g) cream cheese, softened and at room temperature
  • 1/4 tsp (1 ml) salt
  • 2/3 cup (150 ml) sugar
  • 2 large eggs
  • 1 egg yolk
  • 1 tsp (5 ml) fresh lemon juice
  • 1 cup (250 ml) sour cream
  • 1 tsp (5 ml) vanilla


  1. Crust
  2. Mix the graham crumbs and butter. Press mixture in to the bottom and about 11⁄2" (4 cm) up the sides of a 10" (25 cm) springform pan. Refrigerate the crust for at least 1/2 hour.
  3. Filling
  4. If using frozen blueberries, allow them to thaw. Preheat oven to 375F (190C
  5. Sprinkle the blueberries over the bottom of the pie crust. Beat the cream cheese, salt, and 1/2 cup (125 ml) of the sugar until smooth. Beat in the eggs, egg yolk, and lemon juice. Pour this mixture over the blueberries.
  6. Bake for 25 minutes. Meanwhile, mix the sour cream, vanilla, and remaining sugar. After 25 minutes, remove the pie from the oven and increase the temperature to 450F (230C). Spoon the sour cream mixture over the pie and smooth gently with a spatula. Return the pie to the oven for an additional 5 minutes.
  7. Cool the pie for about 30 minutes and then refrigerate for at least 2 hours. Once cold, wrap it loosely with plastic wrap until ready to serve.
  8. Fruit topping
  9. In a small saucepan, stir together sugar, cornstarch, and lemon juice, and add blueberries. Simmer over medium heat, stirring constantly, until the topping is thick and translucent, about 5 minutes. If the glaze is too thick, add a bit of water. Allow to cool.
  10. Just before serving, unmold the pie and add the topping.

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