Blueberries! Pie! Cupcake!

I really couldn’t make up my mind folks, sorry. I had a hankering for berry pie, but I also love my cupcakes. So I did both with the assistance of my sweet friend Jocelyn. Yes, teens bake too. She pretty much ran the show! In four easy steps I present the Blueberry Pie Cupcake. This cupcake has the juicy sweetness of the blueberry, combined with a crispy pie crust and topped with a moist vanilla cupcake. With a swirl of whipped frosting and a drizzle of blueberry filling, this combo satisfied all my hankerings.

blueberry cupcake on top of crisp pie crust


  1. Pie crust – Cheat with storebought and cut into rounds!  If you want to be a pie champ, follow the easy dough recipe below.
  2. Blueberry filling – Go upscale, and buy the freshest out there like Driscoll berry so this flavor pops!
  3. Vanilla cupcakes – I love a classic vanilla bean cupcake.  If you need to cheat, try Duncan Hines white boxed cake.
  4. Whipped Frosting – Keep it simple and let the fruit steal the show!


After mixing the ingredients it’s very important to follow steps to chill the dough. When you’re ready to cut the dough into mini crusts, roll out the disc on a lightly floured surface until it is about 1/4 inch thick. Use a 2-inch round cookie cutter to cut out 24 pieces of dough.  Or feel free to buy a store-bought pie crust.  I promise you won’t compromise too much!
Prick each round with a fork twice, and bake for about 9 minutes on the prepared sheet pan. You’re looking for mini crusts that are firm but still pale – they go in the oven once more so don’t over bake the first time!


Now for the showstopper…those sweet little blueberry wonders.  The process of making the filling is mostly about adjusting the heat and appropriate cooking time. The lemon juice and the corn starch will create a slurry, which you’ll add to the simmering blueberries, sugar, lemon zest, and butter. Cool for 20 minutes, and add a small scoop on top of each mini pie disc at the bottom of the cupcake liners.

cupcake batter on top of pie crust


Use your favorite vanilla cupcake recipe, or use mine posted below. I’m so glad I had assistance with the scoopin’. Fill the liners, on top of the blueberry filling, to about 3/4 full. Bake for 20 minutes, but the hue of the cupcakes should still be very pale with just a touch of golden edges.


Make sure the cupcakes are completely cooled in the pan before transferring to a cooling rack. Whip up the heavy cream, confectioner’s sugar and vanilla. I used a piping bag with a star tip, but using a spoon works, too. After adding a dollop of the extra blueberry filling on top, it’ll all ooze together deliciously anyway!

There are lots of ways to modify this lovely recipe, like use another fall favorite like cranberries, persimmons, or apples.

presenting...blueberry pie cupcakes!


blueberry pie cupcake

Photos by: Maria Hedrick Photography

Blueberry Pie Cupcakes

By TheSweetNerd  

November 6, 2018


Pie Crust

3/4 cup cold, unsalted butter

3 tablespoons cold water

1 1/2 teaspoons sugar

3/4 teaspoon salt

1 3/4 cups plus 2 tablespoons cake flour (not self-rising)

Blueberry Filling

2 1/2 cups fresh or frozen blueberries

4 1/2 tablespoons sugar

1 tablespoon lemon zest

1 tablespoon unsalted butter

1 tablespoon freshly squeezed lemon juice

2 teaspoons corn starch

Vanilla Cupcakes

2 1/4 cups all-purpose flour

1 cup cake flour (not self-rising)

2 teaspoons baking powder

1 teaspoon salt

1 1/2 cups milk

3 tablespoons heavy cream

1 tablespoon vanilla extract

1 cup unsalted butter, at room temperature

2 3/4 cups of sugar

3 eggs

Whipped Cream Frosting

2 cups of heavy cream, well chilled

1 cup confectioner's sugar

1 teaspoon vanilla extract


Pie Crust

1Preheat the oven to 400° F. Line a sheet pan with parchment paper and set aside.

2Put the bowl and paddle attachment of a stand mixer in the refrigerator. Cube the butter and refrigerate the butter. Put the cold water in a small cup, add the sugar and salt, stir to dissolve, and refrigerate for about 30 minutes.

3Remove everything from the refrigerator. Sift the flour into the bowl, and position the bowl in the stand. Add the cold butter pieces and mix at the slowest speed until they are the size of peas. Slowly add the water mixture and mix just until it is incorporated and the dough just starts to come together. Add a little more cold water, 1 teaspoon at a time if the dough is not holding together.

4Form the dough into a flattened disc, wrap in plastic, and refrigerate for at least 1 hour.

5Remove the chilled dough disc from the refrigerator. Roll our one disc on a lightly floured surface until it is about 1/4 inch thick. Use a 2 inch round cookie cutter to cut our 24 pieces of dough (for the bottom crusts of the cupcakes).

6Place the rounds on the prepared sheet pan. Prick each round with a fork a couple of times. Bake until the rounds feel firm but are still pale, for about 9 minutes. Let cool on the pan for 5 minutes.

Blueberry Filling

1Put the blueberries, sugar, lemon zest, and butter in a large pot over medium heat.

2Bring the mixture to a simmer, stirring constantly and crushing the berries as you stir to make juice.

3Reduce the heat to keep the mixture at a simmer and continue to cook, stirring occasionally, until blueberry juices begin to concentrate, for about 8 minutes.

4Mix the lemon juice with corn starch to make a slurry. When the berries have finished cooking, turn off the heat and slowly add the slurry, stirring constantly, until the mixture thickens.

5Cool completely for 15-20 minutes, and use immediately or transfer the mixture to an airtight container and store in the refrigerator for up to a week. Bring up to room temperature before using.

Vanilla Cupcakes

1Preheat the oven to 350° F and line 24 muffin cups with paper liners.

2In a large bowl, sift together the all-purpose flour, cake flour, baking powder, and salt.

3Combine the milk, heavy cream, and vanilla extract in a large measuring cup with a spout.

4Cream together the butter and sugar in the bowl of a stand mixer using the paddle attachment until smooth and creamy, for about 1 minute.

5Add the eggs one at a time, mixing well and scraping the bowl until incorporated.

6Add the dry ingredients in three parts, alternating with adding the wet ingredients in two parts. Do this with the mixer at a low speed. Scrape the bowl and paddle until everything is incorporated and the batter is smooth.

7Let the batter rest for 15 minutes. Stir gently before use.

8Place pie crust rounds in the bottom of your liners, and then fill the liners 3/4 full.

9Bake for about 20 minutes. The cupcakes should still be very pale and turn golden on the edges. Let cupcakes cool in the pans for 5 minutes before transferring to a cooling rack.

Whipped Cream Frosting

1Beat the heavy cream in the bowl of a stand mixture with a whisk attachment.

2Gradually add in the vanilla and confectioner's sugar.

3Whip until it becomes a light, fluffy, thick consistency.

4Frost your cupcakes, and enjoy!



  • 5 years ago

    I love this idea..Blueberry pie cupcakes sound like the best of both worlds so you don’t even have to choose.

  • Kendall
    5 years ago

    I love how cute these cupcakes are! What a fun idea and just in perfect time for thanksgiving. Thanks Cindy!

  • These are the best of both worlds and more! I can’t wait to try these out. And love your help – good to put her to work. LOL

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