My small blueberry cobbler with pie crust is an easy and scrumptious fresh fruit pie. Made with fresh blueberries and dollops of cream cheese, topped with a simple ready-made pie crust or you can make your own pie dough with this easy rustic mini pie crust recipe. This dessert can be put together in minutes and baked up and on the table in under an hour. More summery small pies include this small cherry pie made with a puff pastry crust, my yummy banana cream pie for one and mini fresh strawberry pie.
Why make this recipe
This blueberry cobbler recipe is a wonderful summer dessert made with fresh ripe blueberries. You can also use frozen berries any time of the year. The pie dough is super easy to make from scratch or use a store-bought refrigerated pie crust. The cream cheese adds just enough creaminess to the berries.
The recipe can be easily doubled.
When I make a small cobbler in a baking dish I don’t use a bottom crust, just seems like too much pie crust to berry ratio for my liking. You can certainly make this in a more traditional manner and par-bake a bottom crust for more of pie.
No mixer is needed here, just a bowl or large measuring cup and a wooden spoon. I like to call this quiet baking because sometimes you just don’t want to pull out a mixer.
This recipe can be made in a small baking dish like the one in the photos by Emile Henry or small pie dishes.
If you like small fruit cobblers and pies, then check out my mini cherry pie recipe for one.
The Ingredients
- The recipe calls for two and a half cups of fresh blueberries, however, it’s perfectly fine to use frozen blueberries. You can also substitute another berry or combine it for a mixed berry cobbler.
- Neufchatel cheese or low-fat cream cheese can be substituted for the two tablespoons of cream cheese. You can omit the cream cheese, but it really adds a layer of creamy goodness that makes the blueberry pie extra yummy.
- The one-sheet of pre-made pie crust makes this a super simple dessert. However, you can make your favorite pie crust from scratch. This is a good use for those bits and pieces if you save pie crust dough scraps. Another way I’ve made this is with a graham cracker crust topping.
- The cornstarch is used to thicken the blueberry filling.
- You can adjust the sweetness of the pie by adjusting the amount of sugar in the recipe.
Instructions
- In a large measuring cup add the blueberries, sugar, cornstarch, and squeeze of lemon juice and stir to mix. Let sit while you roll out the crust and preheat the oven.
- Pour the blueberries into a small baking dish and dollop with cream cheese. The cream cheese will melt into the blueberries.
- Roll out the pie crust and cut it into strips. *The crust is only on the top*
- Create a lattice pattern on top of the blueberries.
- Bake at 350 degrees for about 35-40 minutes, or until the crust turns a nice golden brown.
How to serve the cobbler
Let the blueberry cobbler cool slightly, serve warm top with a scoop of vanilla ice cream or lemon sorbet.
How to store leftovers
Cover with plastic wrap and store in the refrigerator for a couple of days. The blueberry cobbler is best served warm and can be reheated in the oven or microwave.
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Blueberry Cream Cheese Pie
Ingredients
- 2 ½ cups fresh blueberries
- 3 tablespoons sugar
- 1 tablespoon cornstarch
- 2 teaspoons lemon juice
- 1 sheet Pillsbury pie crust
- 2 tablespoons cream cheese
Instructions
- In a large measuring cup add the blueberries, sugar,cornstarch,and squeeze of lemon juice and stir to mix.
- Pour the blueberries into a small baking dish and dollop with cream cheese. The cream cheese will melt into the blueberries.
- Roll out the pie crust and cut into strips.
- Create a lattice pattern on top of the blueberries.
- Bake at 350 degrees for about 35-40 minutes, or until the crust turn a nice golden brown.
Notes
Nutrition Disclaimer
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below is an estimate only and provided as a general guide only.
Please add cream cheese to ingredients in the printable area, thanks so much.
Hi Sheri,
Thank you, I’ve updated. 🙂
Thanks so much, I’ve printed it☺️