Blueberry Cottage Cheese Pie with Lemon Cream Sauce
This blueberry cottage cheese pie is one of those desserts that feels perfect for summer.
It starts with a buttery homemade crust, followed by a creamy cottage cheese filling and plenty of juicy blueberries. Once baked, the pie is lightly sweet, incredibly creamy, and full of fresh berry flavor.
What makes it truly special is the lemon cream sauce served on top. Made with Greek yogurt, a little condensed milk, fresh lemon juice, and lemon zest, it adds a bright citrus note that pairs beautifully with the blueberries and creamy filling.
I love serving this pie chilled on warm days. It’s not overly sweet, easy to make, and large enough to feed the whole family. In fact, it tastes just as good the next day, making it a wonderful make-ahead dessert or even a special summer breakfast.
Why You’ll Love This Recipe
- creamy and not overly sweet
- packed with juicy blueberries
- buttery homemade crust
- refreshing lemon cream sauce
- perfect for summer
- easy to prepare ahead of time
- delicious served chilled
- stays fresh in the refrigerator for up to 3 days
🛒 Ingredients You’ll Need
For the Crust
- eggs
- sugar
- salt
- flour
- baking powder
- butter
For the Filling
- cottage cheese
- egg
- sugar
- sour cream
- cornstarch
- vanilla sugar
- blueberries
Lemon Cream Sauce
- Greek yogurt or sour cream
- sweetened condensed milk
- lemon juice
- lemon zest
How to Make Blueberry Cottage Cheese Pie
First, prepare the crust. In a large bowl, combine the eggs, sugar, salt and butter. Use an immersion blender to blend the mixture until smooth and no butter lumps remain. 
Add the flour and baking powder (or self-rising flour).
Start mixing with a spoon, then bring the dough together with your hands using a gentle folding motion. The dough should be soft, sticky, and easy to press into the pan.
Next, line a 28 cm baking dish with parchment paper. Press the dough evenly across the bottom and up the sides.
Then, place the crust in the refrigerator while you prepare the filling. This helps the butter firm up and gives the crust a better texture.
For the filling, combine the cottage cheese, egg, sugar, sour cream, cornstarch, and vanilla sugar.
Blend until smooth and creamy. The filling will be quite soft and pourable.
Next, spread the blueberries over the chilled crust. Pour the cottage cheese filling over the blueberries and smooth the top gently.
Bake at 180°C (350°F) for 40–50 minutes, or until the filling is set and the edges are lightly golden.
After baking, let the pie cool completely before slicing.
Meanwhile, make the lemon cream sauce. Stir together the Greek yogurt or sour cream, sweetened condensed milk, lemon juice, and lemon zest.
Taste the sauce and add a little more lemon juice if you want a brighter, tangier flavor.
Finally, serve the cooled pie with the lemon cream sauce spooned over each slice.
Tips for the Best Blueberry Cottage Cheese Pie
- Chill the crust while preparing the filling for the best texture.
- Fresh or frozen blueberries both work well.
- Don’t overbake the pie; the center should still have a slight wobble.
- Let the pie cool completely before slicing.
- The lemon sauce is highly recommended and adds a wonderful fresh contrast.
Variations and Add-Ins
This pie is easy to customize:
- use raspberries instead of blueberries
- add a little lemon zest to the filling
- replace vanilla sugar with vanilla extract
- serve with extra fresh berries
- drizzle with honey instead of condensed milk in the sauce
FAQ
Can I make this pie ahead of time?
Yes. In fact, it tastes even better after a few hours in the refrigerator.
Can I use frozen blueberries?
Absolutely. There’s no need to thaw them first.
How should I store leftovers?
Store covered in the refrigerator for up to 3 days.
Can I skip the lemon cream sauce?
Yes, but the sauce adds a fresh citrus flavor that pairs beautifully with the blueberries and creamy filling.
Is this pie very sweet?
No. It’s lightly sweet with a creamy filling and a bright, slightly tangy lemon sauce.
Blueberry Cottage Cheese Pie with Lemon Cream Sauce
Ingredients
For the Crust
- 2 eggs
- 30 g sugar
- pinch of salt
- 230 g all-purpose flour
- 1 tsp baking powder
- 100 g butter
For the Filling
- 200 g cottage cheese
- 1 egg
- 25 g sugar
- 180 g sour cream
- 35 g cornstarch
- vanilla sugar to taste
- 200 g blueberries
For the Lemon Cream Sauce
- 80 g Greek yogurt or sour cream
- 20 g sweetened condensed milk
- 2 tsp lemon juice
- zest of ½ lemon
Instructions
- Preheat oven to 180°C (350°F).
- Mix the eggs, sugar, salt, flour, baking powder, and butter until a soft dough forms.
- Press the dough into a parchment-lined 28 cm baking dish.
- Refrigerate while preparing the filling.
- Blend together the cottage cheese, egg, sugar, sour cream, cornstarch, and vanilla sugar until smooth.
- Scatter the blueberries over the crust.
- Pour the filling on top and spread evenly.
- Bake for 40–50 minutes until set and lightly golden.
- Let the pie cool completely.
- Mix the Greek yogurt, condensed milk, lemon juice, and lemon zest to make the sauce.
- Serve the pie with the lemon cream sauce.
Notes
Fresh or frozen blueberries both work well.
Let the pie cool completely before slicing.
Adjust the lemon juice to taste.
Store leftovers in the refrigerator for up to 3 days.
