Blueberry Lemon Cream Pie Recipe
Meet your next favorite summer dessert: Blueberry Lemon Cream Pie. This luscious, creamy pie is bursting with bright lemony flavor and sweet, juicy blueberries, all nestled into a buttery graham cracker crust. Each bite offers the perfect blend of tart and sweet, finished with a melt-in-your-mouth texture that’s pure bliss. Whether you’re celebrating with friends or just treating yourself to a slice of sunshine, this pie brings a pop of color and flavor to any table. Trust me, it’s the kind of dessert people will ask you about—and beg for seconds!
Ingredients You’ll Need
Every great pie starts with a handful of simple, quality ingredients, and this Blueberry Lemon Cream Pie is no exception. Each component plays a key role in delivering that signature tangy-sweet flavor and rich, dreamy texture.
- Graham cracker crumbs: They create a crunchy, buttery base that holds up beautifully under the creamy filling.
- Granulated sugar: Just enough to sweeten the crust and add a subtle caramelized edge.
- Unsalted butter (melted): Binds the crust ingredients and adds richness for a truly decadent bite.
- Sweetened condensed milk: Brings luscious creaminess and sweet flavor to the filling, making it unbelievably smooth.
- Fresh lemon juice: The heart of the pie’s tang—fresh is best for that bright, zesty taste.
- Lemon zest: Adds an extra layer of citrus aroma and depth.
- Cream cheese (softened): Makes the filling super creamy and balances out the sweetness.
- Heavy whipping cream: Whipped to airy peaks, it folds in for lightness and cloud-like texture.
- Powdered sugar: Sweetens the whipped cream without any grittiness.
- Fresh blueberries: Juicy bursts of flavor in every bite—plus extra for that gorgeous garnish up top!
How to Make Blueberry Lemon Cream Pie
Step 1: Make the Graham Cracker Crust
Preheat your oven to 350°F. In a medium-sized bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir everything together until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish—use the bottom of a measuring cup to really pack it down. Bake the crust for 8 minutes, just until it’s set and lightly golden. Let the crust cool completely while you prepare the filling.
Step 2: Prepare the Lemon Cream Filling
In a large mixing bowl, beat the softened cream cheese until it’s silky-smooth with no lumps. Add the sweetened condensed milk, fresh lemon juice, and lemon zest. Continue mixing until the filling is creamy and completely combined—the aroma alone will have you swooning!
Step 3: Whip the Cream
In a separate cold bowl, add the heavy whipping cream and powdered sugar. Whip with a hand mixer or stand mixer until stiff peaks form. This whipped cream will add beautiful volume and richness to your Blueberry Lemon Cream Pie.
Step 4: Gently Fold It All Together
Carefully fold the whipped cream into the lemon-cream cheese mixture using a spatula. Mix gently to keep all that airy lightness intact. Next, fold in the fresh blueberries, distributing them evenly through the creamy filling.
Step 5: Assemble and Chill
Spoon the lemon-blueberry filling into your fully cooled graham cracker crust. Smooth out the top with a spatula, pressing gently to eliminate air pockets. Cover the pie and let it chill in the refrigerator for at least 4 hours—or overnight if you can wait. This rest time helps the pie slice cleanly and lets all the flavors meld together.
Step 6: Garnish and Serve
Right before serving, top the pie with a scattering of extra fresh blueberries and a sprinkle of lemon zest. Not only does it look stunning—you’ll get a burst of fresh flavor with every slice!
How to Serve Blueberry Lemon Cream Pie
Garnishes
For a show-stopping finish, I like to pile on a handful of extra blueberries and add some curls of lemon zest right before serving. If you’re feeling fancy, a dollop of whipped cream or a sprig of fresh mint takes this pie from delicious to downright dazzling. These simple touches really highlight the freshness of the fruit and make the Blueberry Lemon Cream Pie irresistible.
Side Dishes
Since this pie is already the star, keep sides light and refreshing. I recommend a fruit salad with strawberries, kiwi, and more blueberries, or a crisp glass of iced tea with a lemon wedge. For coffee lovers, a hot cup of light roast or a cold brew pairs beautifully by cutting some of the sweetness and waking up those citrus notes.
Creative Ways to Present
You can create individual parfaits by layering the crust crumbs, cream filling, and blueberries in small jars—perfect for picnics or parties. Or, turn the pie into mini tartlets using a muffin tin for adorable hand-held desserts. For summer gatherings, serve small squares “bar-style” on a platter for easy sharing. However you serve it, Blueberry Lemon Cream Pie always gets rave reviews!
Make Ahead and Storage
Storing Leftovers
Cover any leftover Blueberry Lemon Cream Pie tightly with plastic wrap or aluminum foil. It keeps best in the refrigerator, where it’ll stay fresh and delicious for up to 3 days. The flavors only get better as they meld together, making leftovers a real treat!
Freezing
Want to make it even further in advance? Simply wrap the whole pie (or individual slices) in a layer of plastic wrap and then foil. It’ll keep in the freezer for up to a month. Let the pie thaw overnight in the fridge before serving—if you like it extra cold, you can even enjoy it semi-frozen for a summer treat.
Reheating
No reheating necessary for this dessert! Blueberry Lemon Cream Pie is best enjoyed straight from the fridge. If you’ve frozen it, just give it enough time to fully thaw in the refrigerator before slicing for the creamiest texture.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! If fresh blueberries aren’t available, frozen (thawed and well-drained) blueberries work just as well. They still burst with flavor and blend beautifully with the creamy, lemony filling.
Can I make the pie crust ahead of time?
Yes, you can bake and completely cool the graham cracker crust a day or two ahead. Store it at room temperature, covered tightly to prevent it from drying out, until you’re ready to prepare the filling.
Can I substitute bottled lemon juice for fresh?
While bottled lemon juice is convenient, I highly recommend using fresh lemon juice and zest. It gives the Blueberry Lemon Cream Pie its bright, aromatic flavor that really sets it apart.
Will the pie hold its shape for slicing?
Definitely! After chilling for at least 4 hours (or overnight), the filling sets up beautifully and slices cleanly. For even cleaner cuts, pop the pie in the freezer for 30 minutes before slicing.
Is this pie gluten-free?
Not as written, since most graham cracker crumbs contain gluten. To make it gluten-free, opt for certified gluten-free graham crackers or a similar alternative for the crust.
Final Thoughts
I can’t wait for you to experience just how delightful Blueberry Lemon Cream Pie is. With its vibrant, zesty filling and pops of fresh berries, it’s truly the kind of dessert that brightens any day. Whip it up for your next gathering—or whenever you need a little sunshine on your plate!
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Blueberry Lemon Cream Pie Recipe
- Total Time: 4 hours 28 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the delightful combination of sweet blueberries and tangy lemon with this luscious Blueberry Lemon Cream Pie. A perfect balance of flavors in a creamy filling nestled in a buttery graham cracker crust, this no-bake dessert is a summer must-have.
Ingredients
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Lemon Cream Filling:
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 4 ounces cream cheese, softened
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 1/2 cups fresh blueberries, plus extra for garnish
Instructions
- Prepare the Graham Cracker Crust: Preheat oven to 350°F. Mix graham cracker crumbs, sugar, and melted butter. Press into pie dish and bake for 8 minutes. Cool.
- Make the Lemon Cream Filling: Beat cream cheese until smooth. Add condensed milk, lemon juice, and zest. Whip cream and sugar until stiff peaks form. Fold into lemon mixture, then add blueberries.
- Assemble the Pie: Pour filling into crust, smooth the top. Refrigerate for at least 4 hours or overnight to set.
- Serve: Garnish with blueberries and lemon zest before serving.
Notes
- Use thawed and drained frozen blueberries if fresh ones are not available.
- For a firmer texture, freeze the pie for 30 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: No-Bake + Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 28g
- Sodium: 160mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
