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Walnut Creek Magazine


Plump, juicy, sweet, vibrant blueberries are one of nature’s great treasures. 


28 ounces fresh blueberries

1/2 cup sugar + 3 tablespoons

2 tablespoons cornstarch

1/3 cup water

2/3 cup mascarpone cheese

2/3 cup plain Greek yogurt

1-1/3 cups nondairy whipped topping

1 (9-inch) prepared graham cracker pie crust (or make your own!)

Garnish with any mix of strawberries, blueberries, raspberries, and blackberries


In a medium saucepan combine blueberries, cornstarch, and water. Cook on medium-high heat until combined. Add sugar and stir in. Be careful not to mash the berries. All of this should only take about 3-5 minutes in the pan. Let cool to room temperature. When the blueberry mixture is cool, add to pie crust.  In a medium bowl, combine mascarpone cheese, yogurt, and remaining 3 tablespoons sugar. Beat with an electric mixer until smooth. Spread over the cooled blueberry mixture. Chill until set, about 5 hours.  Garnish with fresh berries.

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