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It's safe to say that the time for summer fruits is truly over, however, I couldn’t resist throwing in one last recipe to make the most of the fresh seasonal berries. Blueberries tend to have a strong bitter flavour which can put people off however when accompanied correctly can provide lots of sweetness to a recipe.


This recipe is not one to do if you’re short on time but is definitely worth the wait of making.
































What you will need:


For the pie crust:

 - 85g unsalted butter

 - 140g plain flour

 - 1/8tsp baking powder

 - 65g full fat cream cheese

 - 2tbsp cold water


Blueberry filling:

 - 2tbsp cornflour

 - 160g caster sugar

 - 1tbsp golden syrup

 - 280g fresh blueberries


For the cream cheese:

 - 170g full fat cream cheese

 - Icing sugar

 - 235ml whipping cream

 - 55g caster sugar



How to:


Grease your pie dish.


Put the unsalted butter, plain flour, baking powder, 65g of cream cheese and water in a food processor and pulse until it comes together. Gather the dough and turn out onto a lightly floured surface and gently knead. Roll it out until it is just larger than the pie dish itself. Carefully line it in the dish and prick the pastry base with a fork before placing in the fridge for an hour.


Preheat the oven to gas mark 3, 170°C. Line the pie crust with some baking parchment and fill with baking beans.


Blind bake in the oven for 8 to 10 minutes before removing the parchment and beans to further bake for 15 to 20 minutes or until the crust has turned a light golden brown colour. Remove from the oven and allow to cool completely before tidying the edges with a knife.


Put the corn flour, caster sugar, golden syrup and blueberries in a medium saucepan and stir gently with a wooden spoon. On a medium heat bring to the boil and then reduce to simmer for a further 5 to 6 minutes or until you can feel that the mixture has thickened slightly. Remove from heat and add 1tsp of lemon juice. Stir gently and place to one side to cool and thicken.


Pour half of the blueberry mixture into the base of the pie crust spreading evenly.


In a clean bowl, cream together 170g full fat cheese and icing sugar until smooth. Place to one side. Using a handheld electric whisk whip the whipping cream and caster sugar until it forms soft peaks. Then fold this into the cream cheese mixture.


Top this with all of the cream cheese mix, carefully spreading so as not to bleed the layers. Finally pour the remaining blueberry mixture onto the top of the cream and place in the fridge to chill and set.


This blueberry recipe is great as a family dessert or following a classic roast dinner as it adds a sudden burst of sweetness. Although time consuming it is a simple recipe to follow and a great one to impress.


Good Luck!


Blueberry and Cream Cheese Pie  - Posted on 26th September 2016 -