Blueberry Lemon Cream Pie

Oh my gosh, have you ever tasted something so bright and happy? This blueberry lemon cream pie is like sunshine on a plate. I just can’t stop thinking about it!

It’s creamy, it’s tangy, and oh boy, those juicy blueberries pop in your mouth. The lemon makes it taste so fresh. Every bite feels like a sweet little surprise.

I promise, you’ll wanna make this again and again. It’s super easy, too. So yeah, let’s dive in and I’ll show you how I make it!

Come on, grab your pie pan. Let’s whip up some blueberry lemon joy together. You’re gonna love it!

Why You’ll Love This Recipe

• Perfect Sweet-Tart Balance: Bright lemon zest and juicy blueberries create a harmony of flavors.
• No-Bake Simplicity: The creamy filling comes together in minutes, and the crust is a breeze.
• Crowd Favorite: I’ve had friends beg for this recipe after one slice!
• Make-Ahead Friendly: Prepare it a day ahead for stress-free dessert planning.
• Light and Refreshing: Ideal for warm weather gatherings or a sweet pick-me-up.

Required Kitchen Tools

• Mixing bowls (various sizes)
• Electric hand mixer or stand mixer
• Saucepan
• Whisk
• Zester or Microplane
• Juicer (optional but helpful)
• Rubber spatula
• 9-inch pie pan
• Measuring cups and spoons

Ingredients

Here’s what you’ll need to create this dreamy pie (exact measurements in the recipe card below):

Graham Cracker Crust:

• Graham Cracker Crumbs: Crushed graham crackers give the crust its classic taste and crunch.
• Unsalted Butter: Melted butter binds the crumbs and adds richness.

Lemon Cream Filling:

• Cream Cheese: Softened to room temperature for a smooth, lump-free filling.
• Confectioners’ Sugar: Also known as powdered sugar; gives the filling a silky sweetness.
• Fresh Lemon Juice: Brings a bright, tart kick to balance the creamy sweetness.
• Lemon Zest: Adds that extra citrus punch.
• Kosher Salt: Just a pinch to enhance all the flavors.
• Whipped Topping: Lightens up the filling and gives it a mousse-like texture.

Blueberry Topping:

• Fresh Blueberries: Divided – some for the sauce and some for decoration.
• Granulated Sugar: Sweetens the blueberries and balances the tart lemon.
• Brown Sugar: Adds a hint of caramel-like depth.
• Water: Helps cook the blueberries into a sauce.
• Lemon Zest: Ties the topping to the pie’s lemon theme.

Variations for Blueberry Lemon Cream Pie

• Swap the Berries: Raspberries, blackberries, or mixed berries work beautifully.
• Add Vanilla: A splash of vanilla extract in the filling for a warm note.
• Make It Gluten-Free: Use gluten-free graham crackers for a celiac-friendly version.
• Extra Lemon Kick: Stir in a little lemon extract for a bolder citrus flavor.
• Sweeten It Up: Drizzle honey over the blueberries before serving for added sweetness.

Step-by-Step Instructions

1. Make the Graham Cracker Crust

1. Crush graham crackers into fine crumbs using a food processor or a zip-top bag and rolling pin.
2. In a bowl, mix crumbs with melted butter until the texture resembles wet sand.
3. Press mixture firmly into a 9-inch pie pan, covering the bottom and up the sides.
4. Chill in the refrigerator for at least 30 minutes to set.

2. Prepare the Lemon Cream Filling

1. In a large bowl, beat softened cream cheese until smooth and creamy.
2. Gradually mix in confectioners’ sugar until fully combined.
3. Add fresh lemon juice, lemon zest, and a pinch of kosher salt. Beat until smooth and fluffy.
4. Gently fold in whipped topping with a spatula until incorporated.
5. Spread the filling evenly into the chilled crust.

3. Cook the Blueberry Topping

1. In a small saucepan, combine half of the blueberries, granulated sugar, brown sugar, water, and lemon zest.
2. Bring to a gentle simmer over medium heat, stirring occasionally until blueberries break down and sauce thickens (about 8-10 minutes).
3. Remove from heat and let cool to room temperature.
4. Stir in the remaining fresh blueberries for a burst of whole berries in every bite.

4. Assemble the Pie

1. Spoon the cooled blueberry topping over the lemon cream filling.
2. Smooth the topping evenly, letting some sauce drip down the sides for a rustic look.
3. Chill the pie for at least 4 hours, preferably overnight, for the best set and flavor.

Serving and Decoration

How to Serve Blueberry Lemon Cream Pie

• Classic Style: Serve chilled, with an extra dollop of whipped topping.
• Garnished: Sprinkle lemon zest and a few whole blueberries on top.
• Fancy Drizzle: Add a swirl of honey or lemon curd over each slice.
• Ice Cream Sidekick: A scoop of vanilla ice cream elevates the experience.

Storing Blueberry Lemon Cream Pie

• Refrigerate: Store the pie covered with plastic wrap or foil for up to 4 days.
• Freezing: Freeze the pie (without the topping) for up to 1 month. Add blueberry topping after thawing.

Nutrition Information (Per Slice)

Nutrient	Amount
Calories	320 kcal
Carbohydrates	42g
Protein	4g
Fat	16g
Saturated Fat	9g
Fiber	2g
Sugar	28g
Sodium	120mg

Conclusion

This Blueberry Lemon Cream Pie is more than just dessert – it’s a little slice of sunshine. The creamy lemon filling, juicy blueberry topping, and buttery crust create the perfect balance of sweet, tart, and smooth. It’s a no-fuss pie that looks as impressive as it tastes. Whether you’re treating your family or wowing guests, this pie will leave everyone asking for seconds.

Blueberry Lemon Cream Pie FAQs

Can I use frozen blueberries?

Yes, but thaw and drain them before using in the topping.

Can I make this ahead of time?

Absolutely! This pie is best made a day in advance.

How do I prevent a soggy crust?

Ensure your crust is chilled properly before adding the filling.

Can I swap whipped topping with homemade whipped cream?

Yes! Whip 1 cup of heavy cream with 2 tablespoons sugar until stiff peaks form.