Lemon Blueberry Cream Cheese Pie

by Kelli H. on January 1, 2014

What a way to bring in 2014!
I know most people are ready and looking forward to seeing healthier recipes as January rolls in. I’m totally on board with that but let’s be real. I doubt you were ringing in the new year with a salad topped with some lean chicken, am I right? If you were…well, good for you but it sounds kind of boring. I’m all about living it up on holidays. 

This pie was so delicious when I made it on Christmas that I decided I better make it again for my friends Jeff & Debby for New Years Eve. I already had a frozen pie crust left from Christmas, an extra brick of cream cheese, and all the remaining ingredients. It was meant to be!

I love this pie for a few reasons.
Pie crust. Yum! This pie crust is really easy to make and is flakey, buttery, delicious!
Blueberries. Not in season I know, but frozen works perfectly in this recipe. Just don’t defrost them.
Lemon. Ummm…lemon and blueberry is a match made in heaven.
Cheesecake. In a pie crust. Yes!
Minimal ingredients. Yay!

So, those are my reasons for loving this pie recipe. I’ll be making this pie for years to come. It may be the beginning of a new year, but you can never have too many good pie recipes. Stash this one away for later if you want. You’ll thank yourself when you finally get around to making it.

Lemon Blueberry Cream Cheese Pie
Recipe adapted from Joanne Eats Well With Others
Makes one 9″ pie

Pie Crust:
2 cups all purpose flour
1/2 teaspoon salt
2 teaspoons sugar
3/4 cup unsalted butter, cold and cut into 1/2″ pieces
4-7 tablespoons ice cold water

Pie Filling:
1 (8 oz) package cream cheese, room temp.
1/2 cup sour cream
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
1 lemon, zested & juiced for 1 tablespoon
1/8 teaspoon salt
3 cups blueberries, fresh or frozen (don’t thaw if frozen)
2 tablespoons corn starch
1/4 cup sugar

1. In a food processor; pulse flour, salt, and sugar until combined. Add in butter pieces and pulse until flour looks like it has little peas in it from the butter or like coarse sand. Pulse in 1 tablespoon of cold water at a time. Continue doing this until the flour mixture starts to come together. Remove the dough and form into a ball. Cut the ball in half and flatten each ball into a disk about 6″ wide. Cover in plastic wrap and place in the fridge for at least 30 minutes. The less you touch the dough the better! You could also freeze one pie dough and when you want to use it place it in the fridge to defrost.

2. Preheat oven to 400 degrees. Roll out one of the pie disks into a 12″ circle. Place into the pie dish and cut off extra dough. Prick the dough on the bottom with a fork all over. Crimp the edges or decorate them however you like. Place a piece of parchment paper inside the pie crust and fill with pie weights or dried beans. Place in oven and bake for 12 minutes. Remove from oven and take out the pie weights and parchment paper. Place back in oven for an additional 5 minutes then remove from oven. Lower oven down to 350 degrees.

3. While the pie crust is baking make the pie filling. Beat cream cheese, sour cream, and 1/2 cup sugar in the bowl of an electric mixer until creamy. Add in the egg, vanilla, lemon zest, salt, and beat until well combined. Pour filling into baked pie crust.

4. In another bowl; combine blueberries, corn starch, 1 tablespoon lemon juice, 1/4 cup sugar until sugar is dissolved. Gently pour blueberries evenly over the cream cheese filling. Bake for 40-50 minutes or until filling is set. Mine took 50 minutes. Remove from oven, cool on a wire rack before cooling it completely in the refrigerator for 4 hours or oven night.

{ 5 comments… read them below or add one }

Brittany (A Healthy Slice of Life) January 1, 2014 at 1:06 pm

My goodness, you’ve had my mouth water lately!! YUM>


David Wells January 1, 2014 at 5:30 pm

Yep, it’s a good one! Love that pie crust with the cheesecake… mmm.


Sarah Cook January 2, 2014 at 3:49 am

It may be a new year but I’m not giving up on sweets. Cutting back, maybe, but life’s too short not to have the goods.

Blueberries and cheesecake are a delicious combination! One of my friends in Texas used to make a pie like it and it was amazing.


natalie @ once upon a cutting board January 2, 2014 at 4:58 am

Blueberries, lemon, and cream cheese are all some of my favourite things and combining them in this pie sounds delicious! Definitely a great way to start off the new year!


That's so Michelle January 5, 2014 at 2:54 pm

OMG this looks so good. It makes me want CHEESE. Haha. Seriously this is beautiful though.


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