Summer Blueberry Lemon Cream Pie

One of the simplest pleasures of summer is venturing out to harvest blueberries. Yes, bring a sun hat. Yes, your fingertips are likely to turn purple for a while. For sure a few will find their way into your mouth, still warm from the sun. That fresh, just-off-the-branch flavor is 1000% worth the effort. O You’ll have enough for this recipe in a few minutes, but pick enough for a batch of jam, some muffins, and a few bags to put in the freezer for fall and winter. The creamy filling of this pie was made with farm-fresh cream cheese.

How to Find the Ripest Blueberries

A blueberry that’s at its ripest isn’t too firm or too soft. Too soft is going to be mushy, and too firm isn’t going to be sweet enough to be good for this recipe. They should have a deep blue color with hints of dusty silver on the surface. Also, once you pick them, don’t place the berries in a closed bag or container. Leave the container open so moisture doesn’t form in the container. And if you do pick unripe berries, a fun fact is that they can be ripened by placing an apple, banana, or avocado in a paper bag with them. 

Blueberry Lemon Cream Pie Recipe

For the Blueberry Topping

1. 3 ½ cups fresh blueberries, divided
2. ¼ cup granulated sugar
3. 2 tablespoons brown sugar
4. 2 tablespoons cornstarch
5. 2 tablespoons water
6. 1 teaspoon lemon zest

For the Pie 

• 2 blocks cream cheese, room temperature
• 1 cup powdered sugar
• 3 tablespoons freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 1 pinch kosher salt
• 1 ½ cups whipped topping
• 1 store bought graham cracker pie crust
• 1 store bought pie crust

Instructions

1. In a small bowl, whisk together the cornstarch and water until the cornstarch is dissolved.
2. Pour the cornstarch mixture into the blueberries and stir until thickened. Add the lemon zest and stir to combine.
3. Remove from heat and fold in the remaining blueberries.
4. Pour the blueberry mixture into a separate bowl. Allow it to cool a few minutes before transferring the bowl to the refrigerator to chill as you make the filling. This will make about 2 cups.
5. In a large bowl, beat the cream cheese until it is light and fluffy.
6. Add in the powdered sugar, lemon juice, lemon zest, and salt. Beat until everything is combined.
7. Gently fold in the whipped topping. This will make about 3 ½ cups of filling.
8. Pour the filling mixture into the prepared pie crust.
9. Top with the cooled blueberry topping.
10. Chill the cream pie in the refrigerator for about 2 hours, or until set.
11. While your pie is chilling, using flower cookie cutters, cut out little flowers from the store bought pie crust. Bake one a parchment.

More Summer Berry Recipes

• Orange Mulberry Quick Bread
• Summer Salad with Blueberries & Blue Cheese
• Panna Cotta, Strawberries, Basil Sorbet & Strawberry Pop Rocks

Story by Emma Riva / Recipe by Anna Franklin / Photography by Laura Petrilla 

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