Blueberry Cottage Cheese Pie with Lemon Cream Sauce
This blueberry cottage cheese pie combines a buttery crust, creamy cottage cheese filling, and juicy blueberries. Served with a fresh lemon cream sauce, it's a light summer dessert that's not overly sweet and tastes even better chilled.
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
Chilling the crust helps create a more stable texture.
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.
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.