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Blueberry Sour Cream Pie.
As I type this post in the late night hours…I am wishing I were feasting on this delectable, heavenly pie this very minute. This pie is so delightful I invited it to both my dessert plate, and then to my breakfast plate the next morning. 
Why I am admitting this flawed behavior to you, I do not know. 
I guess that’s the sort of thing a girl burning the midnight oil is willing to share.
It was only one morning you know. I’ve enjoyed a sturdy piece of whole wheat toast every morning since, just for the record.
And now, just for the fun of it I am about to reveal yet another of my many flaws. Consider it Double Confession Delight…..
A couple of days ago my TeenSonMark brought me the phone. On the other end, asking to speak to me was my daughter BlondeEmily.
She was calling from a friends house with a very urgent matter.
“Mom, can you tell me another word for Oriental?”
“How about Asian.” was my reply.
“YES!!!” she beamed. “That’s the word I have been trying and trying to remember. It’s my Webkin Password. Hallelujah. Thanks for reminding me, Mom. Now, can you put Mark back on the phone so I can ASK HIM HOW TO SPELL IT.”
All I could say was…
“Hey, don’t you think I know how to spell Asian?”
“Um…..” came the reply “Well, no. Actually, I don’t think you do Mom.” she simply stated.
“Hmmmm. Well. It just so happens that Asian is actually one of the words I know how to spell. I suggest you take advantage since there are only a hand full in my repetoire, reppetoirre, repituare…….ok, alright…………… I’ll put Mark on.”
 And that’s what you have here folks. A Double Confession, from a Pie Lovin’, Miss-spelling, gal.
Addicted to Blueberry Sour Cream Pie.
Seriously addicted to Mr.Spell Check.

Blueberry Sour Cream Pie

Serves: 8 servings Prep Time:
Nutrition facts: NA calories NA fat
Rating: 3.5/5
( 2 voted )


  • 1  9 inch pastry crust, baked
  • Filling:
  • 8 oz cream cheese, softened
  • 1 C powdered sugar
  • 3/4 C sour cream
  • 1 t vanilla
  • 1  8 oz package cool whip 
  • dash salt
  • Topping:
  • 3/4 C sugar
  • 1/4 C cornstarch
  • 10 T water
  • 2 T fresh lemon juice
  • 3 C fresh or frozen blueberries
  • dash salt
  • 1/2 t vanilla
  • 1 T butter


1. In a large mixing bowl, or in a stand mixer beat the cream cheese until smooth.

2. Add the powdered sugar and vanilla and mix well.

3. Add the sour cream, cool whip and dash of salt. Mix until well combined, and set the mixture aside.

4. In a medium sized sauce pan mix the cornstarch and sugar together.

5. Add the water and lemon juice and stir until smooth.

6. Get that sauce pan on the stove top and turn the heat to medium. Stir in the blueberries. If you are using frozen blueberries, just pop them in the microwave for a couple minutes so they aren't ice cold when you add them to the sauce pan.

7. Bring the mixture to a boil, stirring constantly. It should thicken up after a couple of minutes. You want it to be the consistency of canned pie filling. 

8. Remove the pan from the heat and stir in the dash salt, vanilla and butter.  

9. Set it aside to cool.

10. Pour the cream filling into a pre-baked pastry crust. When the blueberry topping is cooled to room temperature spread it over the filling. Cover with Plastic Wrap and refrigerate for at least 2 hours.

Note....this pie can easily be made a day ahead. Enjoy! 

Recipe adapted from All Recipes

About Jamie

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  1. I wanted to tell you that I love the recipe…DELICIOUS, however, I couldn’t get all of it into your basic 9″ pie plate. I wanted to ask if this recipe is for a deep dish? After putting in the filling I couldn’t even get half of the blueberry mix on top. Please advise.

    1. It was hard to get all the blueberry mix on top, but I did it. It was spilling over the sides a bit. I too wonder if it is for a deep dish. My sour cream/cream cheese layer wasn’t as thick as shown in the pictures, and while we loved the pie, my husband remarked that he would put less blueberry topping on it. The filling layer filled up the entire 9 inch pie crust, and so it was heaps upon heaps of that blueberry stuff on top, just a very thick layer of it.

      Really yummy! But just wondering how all that fits into 9 inches without just heaping spoonfuls of the blueberry layer on top of each other to a great thickness.

  2. This is one of the best desserts I have made this year and the recipe was so easy! I did add extra blueberries because I had so many from the garden. Split the filling into 2 pie shells and sprinkled the top with lemon zest. This was a big hit. Thank you!