Blueberry Pie or Cake

READY IN: 3hrs 25mins
Recipe by Studentchef

It's a pie that kind of looks like a cake but is not. It's definetely not a traditional looking pie as I used a springform pan for this recipe. You can use a 9" springform pan, or you can use a deep dish pie pan or quiche pan of the same size. Since I haven't used gelatin in such a long time I looked at other recipes that used gelatin to give me ideas on how to use it. It turned out beeter than I thought. Cooking time includes refrigeration.

Top Review by MommaEllen

While this doesn't look like a cake to me, this is a really great tasting blueberry dessert. I halved the recipe and used a 8x8 cake pan. The recipe is very easy to make. If you don't have access to mascarpone cheese, use recipe#4543. I think next time I make this I will bake the graham crackers for only 3 minutes and add more blueberries (personal preference!), but otherwise it is great as it is written. Thank you for sharing!

Ingredients Nutrition


  1. Preheat the oven to 350 degrees F.
  2. In a small bowl mix the crushed graham crackers with the cinnamon, 2 teaspoon of sugar and melted butter. Spread it over the bottom of a 9" springform pan, deep dish pie pan or quiche dish. Bake for 6 minutes then set aside to cool.
  3. In a small saucepan combine the blueberries with 1/2cup water and 1/2 cup of sugar. Bring to a boil over medium high heat, then let it simmer over low heat until it bexcomes a coulis. Stir often to avoid the sauce sticking to the bottom of the sauce pan. Let cool.
  4. In the meantime (while the blueberry coulis is cooling), mix the gelatin with warm water and let it sit for 5-10 minutes.
  5. In a large bowl mix the marscapone cheese with the blueberry coulis. Once properly mixed, add the gelatin mixture and and mix again. Very quickly add the whipped cream half a cup at a time, mixing thoroughly each time.
  6. Pour over the baked graham crust and refrigerate for 2-3 hours. Serve either cold or at room temperature.

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