Blueberry cream cheese pie is an unforgettable combination of cheesecake and blueberry pie.
Wild Maine blueberries top a layer of sweetened cream cheese and sour cream over a flaky, butter crust. Lemon spikes the entire pie beginning with the zest in the cream cheese and ending with the juice-tossed blueberries.
The cream cheese layer tastes exactly like cheesecake only with a softer, creamier texture. The blueberries sink partway down and the cream cheese envelopes them. The two meld as one into a melt-in-your-mouth filling with a sweet, tangy rush of flavors.
You may use fresh or frozen blueberries and if you can’t find wild Maine blueberries the regular variety will work just as well.
Plan ahead when making the pie because it needs a few hours of refrigeration before serving. Although in hindsight I’m curious about what it tastes like warm. I think I need to bake another one.
You know – all in the name of taste-testing.