Just in time for July 4th, try this gluten free Blueberry Cream Cheese Pie! Found in “The Big Book of Backyard Cooking” by Betty Rosbottom, the pie was extremely easy to prepare and make. The recipe below is directly from the book.
Cream Cheese Filling
- 12 ounces regular or reduced-fat (not nonfat) cream cheese
- 1/2 cup sugar
- 1 1/2 tablespoons fresh lemon juice
- 1 1/4 teaspoons grated lemon zest
- 1/2 cup sour cream
- 2 large eggs
- 3 cups fresh blueberries, divided
- 1/2 cup sugar
- 2 1/4 teaspoons fresh lemon juice
Arrange an oven rack at the center position and preheat oven to 350 degrees F. Butter a 9-inch Pyrex pie plate.
To Make the Filling: With an electric mixer on medium speed, beat cream cheese until smooth, about 3 minutes, scraping down sides of bowl if necessary. Continue beating while gradually adding sugar in a thin stream. Beat in lemon juice and zest. Finally, add sour cream and eggs, and beat until incorporated, scraping down sides of bowl if necessary.
Pour batter into the prepared pie plate and bake until filling is set and a toothpick inserted in middle comes out clean, 25 to 30 minutes. As it bakes, the mixture will puff up. When done, remove pie from oven and cool to room temperature. The filling will deflate slight as it cools, forming a shallow cavity.
To Make the Topping: Combine half of the blueberries, the sugar and the lemon juice in a medium saucepan over medium heat. Stir constantly. As the mixture cooks, the sugar will liquefy and the berries will cook down and release their juices. Bring to a boil and cook 1 minute. Remove from heat, and stir in remaining blueberries. Cool to room temperature.
When both filling and berries are cool, use a slotted spoon and spread berries evenly on top of pie. Reserve remaining sauce for serving with pie. Refrigerate pie until chilled, 2 hours or longer. (The pie can prepared 1 day ahead; refrigerate pie and sauce separately. Reheat sauce just to liquefy so that it is easy to pour.)