It’s been over a year since I did my first test kitchen. The blog was brand new and I didn’t know of all the amazing link parties yet so the first few recipes have very few hits. But some of them were quite good and deserve a repost in my opinion. Only when I went back to my very first test kitchen recipe the link is broken. As in I can no longer get to the original recipe that I originally shared. Back then I just linked the recipe I used I didn’t type it out. Really glad that at some point I started sharing the full recipe on here because now I’m wondering how many links may not actually link to anything anymore.
Anyway, I did a little digging around and found a recipe that looks and sounds pretty much like I remember so I’ve kind of pieced it together and came up with a revised blueberry cream pie. In my original post I
mentioned that I thought there was a tad too much sugar so I have reduced it accordingly.
There were two things about this pie that really make me want to make it again. No, wait there are three things that sold me on this pie.
1.) Super easy
2.) The sour cream mixed with the blueberries. Oh. My. Goodness. It was so good.
3.) The crumb topping is a dessert in and of itself. Seriously, I could make a batch of it and enjoy it with a spoon.
Bake at 350 degrees for 55 minutes or until the top is nice and brown and the pie seems set. Let the pie cool completely before cutting.
I think it’s possible to just do it in a 9×13 pan cobbler style and eat with some vanilla ice cream. And an addition of oats to the crumb mixture could be nice as well. But then again why mess with perfection?