This creamy blueberry cream cheese pie is a pastry chef’s dream: a tender pie studded with juicy blueberries, topped with a creamy cream cheese filling and an addictive cinnamon crumb and butter topping. Perfect for brunch, dessert or a little cuddle!
Why is this recipe special?
Cream cheese swirl: adds a rich, tart
contrast Blueberry Rich: Every bite is fruity and fresh
Butter Coating: A perfect crisp, sweet finish
Soft and tender crumb – no dry cake here!
Ingredients
For the cream cheese filling
225 g of softened cream cheese
60 ml of granulated sugar
1 egg yolk
1/2 teaspoon vanilla extract
For the cake
dough 360 ml of 00 flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup softened unsalted butter
190 ml of granulated sugar
2 eggs
1/2 cup sour cream (or Greek yogurt)
1 teaspoon vanilla extract
360 ml fresh blueberries (or frozen, not thawed)
For the topping
1/2 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup cold unsalted butter, diced
Step-by-step instructions
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