Blueberry Pizza With Cream Cheese

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 09/29/19
Blueberry Pizza
Diana Rattray
Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Servings: 12 servings
Nutrition Facts (per serving)
389 Calories
22g Fat
45g Carbs
5g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 389
% Daily Value*
Total Fat 22g 28%
Saturated Fat 13g 65%
Cholesterol 61mg 20%
Sodium 222mg 10%
Total Carbohydrate 45g 16%
Dietary Fiber 2g 7%
Protein 5g
Calcium 137mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Because they maintain their shape better, fresh blueberries are the best choice for the topping on this dessert pizza. In this dessert "pizza" recipe, the shortbread cookie-like crust is topped with a sweetened cream cheese filling and the thickened glazed blueberries. What a great way to enjoy fresh berries!

Additionally, you can garnish this pizza with sliced fresh strawberries alongside the fresh blueberries for a fabulous July 4th-themed dessert.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/3 cup confectioners' sugar
  • 3/4 cup butter (melted)
  • 1 package/8 ounces cream cheese softened
  • 1 can/14 ounces sweetened condensed milk
  • 1/3 cup lemon juice (fresh)
  • 1 teaspoon vanilla extract
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/2 cup water
  • 4 cups blueberries (fresh)
  • Garnish: whipped topping or fresh whipped cream

Steps to Make It

  1. Heat the oven to 350° F.

  2. Combine flour and confectioners' sugar in mixing bowl. Add melted butter and mix to blend well. Pat the dough out into a 12-inch or 14-inch pizza pan. Bake the crust for 10 minutes, or until lightly browned.

  3. In a medium bowl with an electric mixer, beat the cream cheese with sweetened condensed milk, lemon juice, and vanilla. Spread over the cooled pizza crust.

  4. In a large saucepan, combine sugar and cornstarch; stir in water. Cook, constantly stirring, over medium heat until thickened.  Add blueberries and cool completely.

  5. Spread cooled blueberry mixture over cream cheese layer. Chill thoroughly.

  6. Cut wedge-shaped portions for serving. Top each wedge with a generous dollop of whipped cream or whipped topping and fresh blueberries or strawberry slices, if desired.