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!!

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.

Blueberry Crumble Cream Pie
  • 1 (9") pie crust dough
For the Cake:
  • 1 cup sugar
  • ½ cup flour
  • ½ cup sour cream
  • 2 eggs
  • ½ tsp vanilla
  • 2 cups fresh blueberries
For the Crumble:
  • 4 tbsp butter, melted
  • ½ cup brown sugar
  • ¼ cup flour
  • ¾ cup quick oats
  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 from Shawn:
*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.

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


  1. You totally think like me! I would have done exactly the same thing :)

  2. 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!

    • 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! 😀

  3. I saw this on instagram and was drooling! What a genius idea Shawn!

  4. So creative! I love this idea and totally want to try this. It looks delicious. :)

  5. Beautiful!!

  6. This pie looks unbelievably delicious, blueberries, cream AND crumble! Seriously?? I NEED!

  7. I love that you put all three dessert into one amazing looking pie! I could seriously dive right into it!!!

  8. This is so gorgeous! Looks delicious!

  9. 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!

  10. 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 😀

  11. Blueberries and crumble are the best. And with our crust? I like the sound if that!

  12. looks yummy!

  13. I am definitely going to try this dessert…yummy! I love your blog, by the way—I’ll be back!!

  14. 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!

  15. 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.

  16. Can I use frozen blueberries?

  17. Yes, like above…Can we use frozen blueberries?

  18. I happened on your recipe by chance. It was AWESOME! I will make this many times to come. Thanks for sharing it!

  19. This was super tasty, but would definitely add another cup of blueberries.

  20. Do you use a 9 inch regular or deep dish pie crust?

  21. Made this today- it is delicious!

  22. heather says:

    What kind of Flour(self rising) and butter (salted?) did you use?

  23. 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!

  24. 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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