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”Yum!” exclaimed our tasting panel over this delectable treat submitted by Lisieux Bauman of Cheektowaga, New York.
This recipe is:
Quick
Nutritional Facts 1 serving (1 slice) equals 337 calories, 15 g fat (8 g saturated fat), 31 mg cholesterol, 146 mg sodium, 50 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Cream Cheese Blueberry Pie in Taste of Home August/September 2005, p 11
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on May. 18, 2013 by Bazzlin
OH! I also doubled the cream cheese filling and it was just the right amount.
Good easy recipe. I would do a few things differently next. One would be to reduce the cornstarch. It came out too thick and syrupy for my liking. More like a blueberry pie filling rather than a topping. I'm thinking 2 tablespoons of cornstarch tops. Also, I might replace the lemon juice with lemon zest and add it to the cream cheese mixture instead. The topping is REALLY sweet. And since sugar is being added to the cream cheese, I might reduce the sugar in the topping next time too and leave half of the blueberries out to mix in at the end to result in a more light and fresh blueberry topping. Overall a good recipe but will tweak next time to accommodate my personal preference.
Reviewed on May. 16, 2013 by babywhisperer
I made this recipe as a gift and was asked for the recipe. I am seventeen years old and I have been cooking for several years...that's the first time that anyone has asked me for my recipe and I was so flattered! Also very versatile; I forgot the lemon juice the second time and it still came out great. Thank you, Taste of Home!!
Reviewed on Aug. 08, 2012 by lgrl8
Delicious and easy to make.
Reviewed on Mar. 14, 2012 by christyberry
This is perfect just as written. Thank you.
Reviewed on Jul. 21, 2011 by silly girl
It won!
Reviewed on Jun. 17, 2011 by silly girl
I just realized...I made this last year too and it was a hit but I never whipped the whip cream! I am making it again now for a church contest and realized this. It turned out really good with out whipping it..more firm. Oops. I feel like an idiot, I always follow recipes so closely..oh well, if it doesn't win it doesn't win! lol
Reviewed on Feb. 25, 2011 by jeo31874
Not only do I love this recipe, but I have friends who beg me to bring this along with me! The recipe usually makes enough for me to make 2 pies, so I bring an extra along for them to keep! (I should clarify that I only put a thin layer of the cream cheese mixture on the bottom of the pie)DELISH!
Not only do I love this recipe, but I have friends who beg me to bring this along with me! The recipe usually makes enough for me to make 2 pies, so I bring an extra along for them to keep! (I should clarify that I only put a thin layer of the cream cheese mixture on the bottom of the pie)
DELISH!
Reviewed on Aug. 12, 2010 by MS LISA
Excellent!!! The only change I made was using Clear Gel Pie Enhancer instead of corn starch for thickening. It gives the blueberries a nice dark color and shine without a cloudy appearance. This is a wonderful recipe, and, so easy !!
Reviewed on Aug. 04, 2010 by deboralbtn
Very good. I should have used a deep dish crust, especially if you do double the cream cheese filling. I will make it again!
Reviewed on Jul. 27, 2010 by jordie89
very good, I also doubled the cream cheese part, but next time I am going to tweak the cream cheese part a bit, I'd like the filling to be more firm, less fluffy. still very good flavor, everyone wanted the recipe!
Reviewed on Jul. 09, 2010 by silly girl
I agree with the previous review and double the cream cheese filling part! I may even triple it next time. It was very yummy!!1
Reviewed on Jun. 19, 2010 by Jane Emmerich
very good and easy, except I used cool whip instead of whip cream to make it lite, just as good.
Reviewed on Jun. 23, 2009 by 2161
Very good. I double the cream cheese mixture to make it even better.
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