Blueberry Cake Pie

Interesting smash up

Who says you can’t have your cake and pie and eat it too? Admittedly a strange combination but the blueberries bring normalcy to the whole concoction and make it shine.  Give it a whirl

Blueberry Cake Pie

Having your cake and pie and eating it too.
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Servings 8



  • one 9 inch unbaked pie shell


  • 2 cups blueberries, fresh or if frozen, thawed
  • 1/2 - 3/4 cups sugar
  • 1/4 cup water
  • 1 1/2 tbsp cornstarch
  • 1/2 tsp lemon juice


  • 1/4 cup shortening
  • 2/3 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup milk


  • Preheat oven to 350 degrees


  • Combine all filling ingredients in a saucepan and cook until thickened, stirring constantly.
  • Set aside


  • Cream shortening and sugar together.
  • Add egg and vanilla, beating until fluffy.
  • Combine flour, baking powder and salt in a separate bowl.
  • Add dry ingredients to creamed mixture alternatively with milk.
  • Pour blueberry mixture into pie crust.
  • Drop cake batter by spoon as evenly as possible over the blueberry mixture.
  • Bake for approximately 40 minutes but do not overbake.


Serve finished pie warm with whipped cream or ice cream.