Blueberry Crumble Cream Pie

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.

Blueberry Crumble Cream Pie! A combination of a blueberry crumble, cake and pie!!

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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.

Blueberry Crumble Cream Pie! A combination of a blueberry crumble, cake and pie!!

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!

Blueberry Crumble Cream Pie! A combination of a blueberry crumble, cake and pie!!

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!

Blueberry Crumble Cream Pie! A combination of a blueberry crumble, cake and pie!!

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.

Blueberry Crumble Cream Pie! A combination of a blueberry crumble, cake and pie!!

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.

Blueberry Crumble Cream Pie! A combination of a blueberry crumble, cake and pie!!

I mean… seriously… how could you not want to just dive into that!?

Blueberry Crumble Cream Pie! A combination of a blueberry crumble, cake and pie!!

Yup… I’m in love.

Print

Blueberry Crumble Cream Pie

Crisp oat topping covers a layer of luscious blueberries that are nestled into a moist cream cake, all inside a flakey pie crust

  • Author: Shawn
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 8 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
Scale

Ingredients

  • 1 (9″) 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 fresh blueberries

For the Crumble:

  • 4 tbsp butter, melted
  • 1/2 cup brown sugar
  • 1/4 cup flour
  • 3/4 cup quick oats

Instructions

  1. Preheat oven to 450 degrees F.
  2. 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:

  1. 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:

  1. In a medium bowl combine the melted butter, brown sugar, flour and oats. Mix until combined, sprinkle evenly over the cake mix.
  2. Bake for 55-60 minutes or until toothpick inserted in center comes out clean.*
  3. Let cool on wire rack. Serve slightly warm with a scoop of vanilla ice cream! Enjoy!

Notes

*if your pie crust is browning too much, cover the edges with aluminum foil and continue to bake until toothpick inserted in center comes away clean.

Keywords: blueberry, pie, sour cream, oats

If you love this, you’ll also love my Blueberry Crumble Ice Cream!

Blueberry Crumble Ice Cream {eggless}

Check out these Blueberry Crumble Cheesecake Bars too!

Blueberry Crumble Cheesecake Bars

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
41 Responses
    1. 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!

  1. 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!

  2. 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.

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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