Layers of fruit and cheesecake make this Blueberry Cream Pie a delightful treat. A crunchy streusel topping adds extra flavor and texture that will have you savoring every bite.
When my husband, Kyle, and I were in college we both worked for the university food service. I worked in the bakery while he supervised a cafeteria on weekends and handled the midnight pizza shift. Our schedules rarely overlapped—we’d often exchange quick “Love you”s as he came home at midnight and I left for a night shift. Those years were hectic but memorable.
Most colleges offer all-you-can-eat cafeterias for students living on campus, which explains why many gain the “freshman fifteen.” During Kyle’s weekend shifts he would plate desserts we baked in the bakery and place them in the dessert case. He always saved a slice of this blueberry cream pie for his break—he called it his favorite dessert.
I love this pie too. I adapted the bakery version slightly for home: instead of canned pie filling I usually use frozen blueberries and I’ve doubled the cheesecake layer for more creamy richness. The result is a versatile, crowd-pleasing pie that’s perfect for gatherings and special occasions.
This blueberry cream pie with a streusel topping combines a tender homemade crust, a rich cheesecake layer, juicy fruit filling, and crunchy streusel. It’s best served chilled and keeps well in the refrigerator, making it a great make-ahead dessert.
Blueberry Cream Pie with Streusel Topping
8 Servings
Ingredients
Streusel:
- ½ cup (40 g) quick oats
- ½ cup (100 g) brown sugar
- ¼ cup (30 g) all-purpose flour
- ½ tsp cinnamon
- ¼ cup (57 g) butter, softened
Cream Cheese Layer:
- 8 oz (228 g) cream cheese
- ¼ cup (50 g) granulated sugar
- 1 Tbsp all-purpose flour
- 1 tsp vanilla
- 1 large egg
Pie Crust:
- 1½ cups (180 g) all-purpose flour
- ½ tsp salt
- ½ cup (113 g) butter-flavored shortening
- 1 egg
- 2½ Tbsp COLD water
- ½ Tbsp white vinegar
Blueberry Layer: (or one 21 oz can blueberry pie filling)
- 3 cups (420 g) frozen blueberries
- ½ cup (100 g) sugar
- ¼ cup (40 g) cornstarch
Instructions
- Prepare Streusel: Combine oats, brown sugar, flour, and cinnamon in a bowl. Add softened butter and mix with a fork until pea-sized crumbs form. Set aside.
- Prepare Cheesecake: In a bowl, beat cream cheese, granulated sugar, and 1 tablespoon flour with a hand mixer until smooth, about 1 minute. Scrape the bowl, add the egg and vanilla, and mix until combined. Set aside.
- Prepare Pie Crust: In a large bowl combine flour and salt. Cut in shortening with a pastry blender or fork until pea-sized crumbs form. Whisk the egg, add it to the flour mixture along with COLD water and white vinegar. Mix with your hands and form a ball. Lightly flour a work surface and roll the dough into a circle about ¼ inch thick. Fit into a deep 9-inch pie dish, trim excess dough, and crimp the edges.
- Spread the cream cheese mixture evenly across the bottom of the prepared pie crust. Chill in the fridge or freezer briefly if needed to keep the crust cold while you prepare the berries.
- Blueberry Layer: Place frozen blueberries in a large bowl and toss with sugar and cornstarch. Gently spoon the mixture over the cheesecake layer, distributing the cornstarch-sugar evenly. Optional: microwave the berries in short intervals (about 60 seconds, stir, repeat up to three times) to help dissolve the cornstarch and release some juice—berries should remain slightly frozen but starting to soften.
- Sprinkle the streusel evenly over the blueberry layer.
- Bake at 350°F (175°C) for 1 hour 15 minutes, or until the blueberry filling bubbles in the center and the crust and streusel are golden brown. If the top browns too quickly, tent with foil. Check at the 1-hour mark. Consider placing a pan on the rack below to catch any spills if your pie dish isn’t deep. Allow the pie to cool to room temperature, then cover and refrigerate.
Notes
*You can substitute canned blueberry pie filling for the frozen fruit mixture if preferred; baking time may be shorter—check after 1 hour.
*Using a clear pie dish helps you see whether the bottom crust is fully cooked and browned.
Sharing this recipe with a link is encouraged and appreciated. Copying/pasting full recipes or screenshots to social media is prohibited. Content and photographs are copyright protected.
Did you make this?
Don’t forget to leave a rating below and follow for more recipes and photos.
*Originally published 2/19/13. Post and photos updated 3/11/18.