Amanda Moments
July 25, 2014

I’m super excited to be joining Cooks in the Kitchen with Elah Tree again, considering my recipe for last month’s challenge was an epic fail. But I am back this month, because the assigned ingredient was blueberries, and this time, I was confident in my blueberry tart recipe.

I’ve made this recipe probably at least 20 times by now. I make it all the time in the summer, for potlucks, family gatherings, etc. It’s one of my go-to dessert recipes because it’s easy and delicious. I originally used Paula Deen’s recipe, but over the years I’ve tweaked it, and now I’m so comfortable with my adaptation that I don’t even need to look at the recipe anymore. This baby is all in my head.

Without further ado, here we go!

blueberry tart recipe


1 premade graham cracker pie crust
1 8-oz package of softened cream cheese
About half a cup heavy whipping cream
Few tablespoons powdered sugar

2 regular size containers of blueberries
2 T corn starch
1/2 cup sugar
Squirt of lemon juice

(Or replace the second list of ingredients with one can of blueberry pie filling if you’re feeling lazy.)



-Blend together your cream cheese, whipping cream and powdered sugar till it’s creamy. Taste and adjust to your preference. Add more powdered sugar till you get the sweetness you desire. I only put a little in mine since the blueberries are so sweet, and I like the cream cheese to really shine.

mixing cream cheese

-Gently spread your cream cheese mixture into the pie crust. Be careful not to spread it too aggressively, or you will eff up your crust. It doesn’t have to be pretty since it gets covered later.

first layer

-Place your half-filled pie in the fridge to chill.

-Meanwhile, wash your blueberries and place in a medium-size saucepan on medium heat with half of the sugar. Stir occasionally, and after several minutes, the berries will be bright, softened and juices coming out. Add in the cornstarch, remaining sugar and squirt of lemon juice, and stir, cooking for another several minutes till the consistency looks just like regular pie filling.

cook berries

-Allow the berry mixture to cool, and then spoon it over the cream cheese layer in your pie crust. (Or, plop in your canned filling at this point if you didn’t make your own.) Spread it till it’s pretty. Chill the entire pie again till you’re ready to consume it.

finished tart


slice of blueberry tart

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What is your favorite blueberry recipe?

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29 responses to “Blueberry Tart Recipe”

  1. It definitely is! And so yummy!

  2. Nicole says:

    Mmmm, that looks so yummy!

  3. Thanks so much for linking up! It looks great!

  4. This looks so delicious! It reminds me of a strawberry no-bake cheese cake I made. I bet Tyler would love this, I’ll have to give it a try! So glad you linked up!

  5. Mary says:

    This looks so yummy. It looks like this would be a good recipe for different fruits, too. Yum!

    I’d love if you shared this at my weekly recipe link up, delicious dish Tuesday!

  6. Beka says:

    I’d like a piece of that right now! That looks so good and pretty easy to make!

    I like that you adapted a recipe and made it your own. I think those are the best kind!

  7. This looks delicious! I love desserts that involve cream cheese!

  8. 365hangers says:

    This looks way too yummy, we’ll definitely have to try!

    xx 365hangers

  9. This looks delicious! We used to go blueberry picking all of the time when I was younger– I wish pinterest and blogging was around then so I had good ideas for how to use the blueberries 🙂

  10. this looks scrumptious! i may just have to add this to my ‘i only bake sugary things recipes’!

  11. Ileana says:

    Nam! These looks delicious 🙂
    Lately, Ive been craving anything with blueberries on it ^^


  12. That looks delicious! Pinning for later. 🙂

  13. WOW. This looks SO amazing! I wish I had a slice right now. Will definitely have to make this (and take it to pot luck at church so I won’t eat it all myself)!
    Thank you so much for linking up with us at Delicious Dish Tuesday this week!

  14. That looks phenomenal! Though I’m still biased towards my grandma’s recipe. 😉

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