Blueberry cream pie is in my future whenever fresh blueberries make their way to our local farmer’s market! I admit it: there’s just nothing better than a blueberry cream pie. More than just fruit, it’s an awesome combination of creamy filling decked out in plump, ripe blueberries just bursting with flavor. Yet it is substantial enough to hold up a thick, delicious topping.
No matter how you look at it, this pie is a beauty! This is a variation on a recipe found on Food.com. I decided to go with a sweetened oat topping. I thought it would better complete the flavors of the pie filling than the mess of cinnamon and sugar cited in the original. I wanted something sweet yet almost wholesome. This blueberry sour cream pie fit the bill! It’s fancy enough for company yet quick enough to whip together when you just feel like surprising the family with something unexpected. Make this it!
I love the way this pie comes together so easily. I chose to make my own pie crusts. That’s entirely up to you. Whether you make your own pie crust or your purchase one, pre-bake it according to the directions of the recipe or the packaging. While it cools a little, you will mix up your filling ingredients. There’s nothing strange involved in this one! Simply mix together pantry staples, bake it, and then make the topping. It will then have a second, shorter, baking time to brown up the topping. Although you could potentially skip the topping, it really makes the pie! Not only does it look lovely, hiding the bumpy top of berries and cream, but the taste is simply divine. It is summer in a pie plate.
Blueberry Sour Cream Pie Recipe
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