I’m probably the most indecisive person you’ll ever meet.
The other night I had my 3rd cousin over for dinner and I couldn’t decide whether I wanted to make a crumble, a cake, or a pie for dessert. I knew it had to include blueberries because I just bought a 5 pound box. Plus blueberries are awesome…
Since I couldn’t make up my mind, I decided to do the logical thing and make all three of them into one incredible dessert.
This Blueberry Crumble Cream Pie is simply magical, and so so sooooo easy to make!
Crisp oat topping covers a layer of luscious blueberries that are nestled into a moist cream cake, all inside a flakey pie crust.
It basically covers all your dessert bases.
Have you ever heard of the Turducken? It’s a chicken stuffed into a duck, stuffed into a turkey… it’s the triple threat of the savory kind.
This Blueberry Crumble Cream Pie is the triple threat of the sweet kind.
You start with a single pie crust. I used the refrigerated, ready to go, pie crust.
I’m telling you, this is so simple, it will blow your mind.
While the pie crust is pre-baking, whip up your creamy cake layer. It’s just sugar, flour, eggs, sour cream, a dash of vanilla, and a whole lotta blueberries!
The blueberries tend to float to the top, so you end up with a layer of moist cake on the bottom and a layer of blueberries on top. A perfect bed for a brown sugar and oat crumble.
Toss it all into the oven and you’re done!
It’s my most favorite dessert ever.
It satisfies all of my dessert cravings in one bite. Of course I paired it with a big scoop of vanilla ice cream, that’s just a no brainer.
You can use other types of berries instead of blueberry, or a mixture of all sorts of berries.
I feel like I am unlocking a whole new world of dessert possibilities.
I mean… seriously… how could you not want to just dive into that!?
Yup… I’m in love.
Blueberry Crumble Cream Pie
Ingredients
- 1 pie crust dough
For the Pie:
- 1 cup sugar
- 1/2 cup flour
- 1/2 cup sour cream
- 2 eggs
- 1/2 tsp vanilla
- 2 cups blueberries
For the Crumble:
- 4 tbsp butter, melted
- 1/2 cup brown sugar
- 1/4 cup flour
- 3/4 cup quick oats
Instructions
- Preheat oven to 450 degrees F.
- Place your pie dough into a 9" pie pan and prick the dough several times with a fork. Bake for 9-10 minutes or until the edges are lightly golden brown. Remove from oven, reduce heat to 350 degrees F.
For the Cake:
- In a medium bowl whisk together the sugar, flour, sour cream, eggs and vanilla until smooth. Gently fold in the blueberries. Pour into the pie shell.
For the Crumble:
- In a medium bowl combine the melted butter, brown sugar, flour and oats. Mix until combined, sprinkle evenly over the cake mix.
- Bake for 55-60 minutes or until toothpick inserted in center comes out clean.*
- Let cool on wire rack. Serve slightly warm with a scoop of vanilla ice cream! Enjoy!
Notes
Nutrition
If you love this, you’ll also love my Blueberry Crumble Ice Cream!
Check out these Blueberry Crumble Cheesecake Bars too!
Zesty Chipotle Chopped Chicken Salad
»
Patricia
How much blueberry do you use and do you mix them with anything? Didn’t seem them even mentioned in the recipe?
Shawn
Hi Patricia, you’ll use 2 cups of blueberries and mix them directly into the sour cream and egg mixture. You’ll find all of the details in the recipe above. Enjoy!
Lisa Aldrich
Do you serve this warm or chilled. I just made this recipe with wild blackberries. It looks and smells delicious!
Tara
I made your pie this weekend–So tasty! Brilliant! Thank you for sharing this awesome recipe.
I’m trying to learn to make pie crusts, so I experimented with this one instead of a pre-made crust: http://www.yourhomebasedmom.com/perfect-pie-crust-tutorial/
It didn’t turn out as pretty as yours but was the yummiest homemade crust I’ve made yet 🙂
Nicolai @ Instphil
It combines two of my favorite things – butter and milk! I could seriously eat this whole cake mysel
Alicia
This was amazing!!! Thank you for sharing your blueberry crumble pie. I am sure it would be excellent with other fresh fruit.
Amy
I just had a friend at work send me home with some blueberries from her yard and was looking to make a pie when I saw this wonderful pin on Pinterest. I just popped the pie into the oven but have tasted everything as I was assembling and my mouth is watering as I am staring at the oven until this gorgeous beauty is ready I used Greek yogurt instead of sour cream and added the zest of one lemon to the cake part which I’m am licking out of the bowl as we speak, and added a cup more of blueberries. I have a feeling that I’m going to be in love in about 50 more minutes! Thank you for this awesome recipe! The pictures are gorgeous!
Rosa
Is it possible to cook this the night before? If so how should I store it? Or should I just bake it the day of when I need it? Want it for thanksgiving dessert.
Anna C
I made this last night for a party. It was a huge hit! I used a Pioneer Woman’s crust recipe (already in my freezer), didn’t have enough sour cream, so I added some yogurt and used frozen instead of fresh berries. Amazing! I will make this again for sure!
Shawn
Awesome!! So glad you enjoyed it!
Shawn
Awesome! So glad you enjoyed this! 🙂
heather
What kind of Flour(self rising) and butter (salted?) did you use?
Shawn
Just regular all-purpose flour and I tend to use salted butter, but unsalted will work fine. 🙂
MARY
Made this today- it is delicious!
Shawn
Thanks Mary! So glad you enjoyed it!
Laura
Do you use a 9 inch regular or deep dish pie crust?
Shawn
I would shoot for a deep dish pie crust if you’re going with the frozen crust.
becca
This was super tasty, but would definitely add another cup of blueberries.
wendy
I happened on your recipe by chance. It was AWESOME! I will make this many times to come. Thanks for sharing it!
Maria
Yes, like above…Can we use frozen blueberries?
Shawn
Yes, frozen blueberries will work. 🙂
Leslie
Can I use frozen blueberries?
Michelle
Made this tonight for dessert and everyone LOVED it. Will definitely make again. This is a recipe that is going into each of my children’s recipe boxes.
Shawn
Wow!! I’m so honored that you’ll be passing this recipe down to your children! 🙂 Thank you for making my day!
Carolyn
My son wants blueberry pie and my daughter wants apple pie for Thanksgiving dessert. I just saw your apple version of this and followed the link to the bleberry version and now I can’t decide, sooooo I’m making both versions and everybody’s happy!
Kathleen
I am definitely going to try this dessert…yummy! I love your blog, by the way—I’ll be back!!
Dina
looks yummy!
Mary Frances @ The Sweet Tooth Life
Blueberries and crumble are the best. And with our crust? I like the sound if that!
Consuelo @ Honey & Figs
This looks like one of the best desserts ever, what an original idea!! I’m so in love with it. Straight to my baking bucket list it goes, this pie sounds amazing 😀
Carla
Genius. I love hybrid desserts because it takes the ordinary up a whole new level. I would probably sub for another fruit since I’m not a big fan of blueberry. Imagine the possibilities – strawberry, raspberry, even peaches!
Jen @ Jen's Favorite Cookies
This is so gorgeous! Looks delicious!
Jocelyn @BruCrew Life
I love that you put all three dessert into one amazing looking pie! I could seriously dive right into it!!!
Jaclyn
This pie looks unbelievably delicious, blueberries, cream AND crumble! Seriously?? I NEED!
Cookbook Queen
Beautiful!!
Tina @ Tina's Chic Corner
So creative! I love this idea and totally want to try this. It looks delicious. 🙂
Dorothy @ Crazy for Crust
I saw this on instagram and was drooling! What a genius idea Shawn!
Chels R.
Those are some pretty gorgeous pics! What a great dessert! And has anyone ever told you that you look just like Jennifer Morrison? She’s gorgeous and so are you!
Shawn
If my cheeks got any redder, I’d probably get a sunburn! Thanks for all the flattering comments!! You just made this girl’s day! 😀
Gerry @ Foodness Gracious
You totally think like me! I would have done exactly the same thing 🙂
Shawn
Great minds Gerry, great minds… 😉