Delish Blueberry Lemon Cream Pie

Here’s the dessert that tastes like summer vacation and looks like you got your life together: a blueberry lemon cream pie that’s tangy, creamy, and obnoxiously photogenic. It’s essentially a fluffy lemon cloud piled into a graham crust and smothered with juicy blueberries, which is my way of saying: fancy vibes, minimal effort, maximum applause. It’s cold, it’s bright, and it solves that “I need dessert but my oven and I aren’t on speaking terms” situation.

Last time I made this, my husband tried to “help” by zesting the lemon directly over the bowl and also, apparently, his knuckles. The kids stole half the blueberries for “quality testing,” and I bravely used the too-small pie pan because growth is overrated. Did I still serve it with confidence and a dangerously high swirl of whipped cream? Obviously. Did I pretend the drips were “artistic”? Also yes.

Time-Saving Hacks

– Buy the crust. I said what I said. If anyone judges, hand them a whisk and “invite” them to make it next time.
– Microwave the lemon for 10–15 seconds before juicing. More juice, less arm workout. We’re baking, not CrossFitting.
– Whip the cream in a big measuring cup with a handheld mixer to avoid washing an extra bowl. Yes, I will die on this hill.
– No fresh blueberries? Use frozen—but don’t thaw fully. Toss with a pinch of cornstarch and lemon zest to keep the color from staging a coup.
– Use a zip-top bag and a rolling pin to crush crackers, then “accidentally” throw the bag away so there’s no food processor to wash.

Serving Ideas

– A mountain of whipped cream, lemon zest confetti, and your best fake British bake-off accent.
– Coffee if it’s brunch, prosecco if it’s “my boss emailed me at 4:59,” or lemonade if you’re pretending to be wholesome.
– A handful of extra blueberries tossed on top so it looks like you always planned it that way.
– Serve with wine if the kids drove you nuts. Or just eat it straight from the fridge door like the chaotic neutral you are.
– Keep it simple: slice, plate, done. We’re not auditioning for a cooking show—unless there’s a prize, in which case, garnish like your rent depends on it.

What to Serve It With

– Grilled anything: chicken, salmon, or veggie skewers. The lemony tang is the cool-down act after a smoky main.
– Salty snack board: cheese, prosciutto, and almonds. It’s called balance, and I’m very scientific about it.
– Light salads with herby vinaigrettes, so you can claim this is all part of a “fresh seasonal menu” and not a plot to eat pie for dinner.
– Coffee or tea for late-night slices when the house is finally quiet and the dog is pretending not to beg.

✔Tips & Mistakes

– Don’t skimp on chill time. Warm pie filling is just lemon soup with identity issues.
– Zest first, juice second. Ask me why. (It’s because fishing a half-juiced lemon out of the bowl to zest it is chaos.)
– If using frozen berries, scatter them on top at the last minute to avoid color bleed. The smurf look is not the vibe.
– Sweetness check: taste the filling before it goes in. Your lemons don’t read directions; some are sassier than others.
– Use a springform or deep-dish pie plate if you like tall drama. Yes, this pan is too small. No, I won’t wash fewer dishes.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Cover loosely with plastic wrap so the topping doesn’t glue itself to the wrap like a clingy ex. Good for 2–3 days, assuming your household respects boundaries (mine does not). For longer holds, freeze slices on a sheet, then wrap—thaw in the fridge so the filling keeps its cool.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Graham cracker → shortbread or vanilla wafer crust. It’s your pie, live your truth.
– Cream cheese filling → swap some for Greek yogurt for a tangier vibe and extra smugness.
– Blueberries → mixed berries; toss with a spoon of jam for glossy magazine cover energy.
– Dairy-free: coconut cream + vegan cream cheese. Extra lemon helps keep it bright, not beachy.
– Meyer lemons for a softer citrus note. If you find them, buy two; you’ll need the first one for “sampling.”
– Add a thin layer of lemon curd under the cream filling if you enjoy drama and strong opinions.

Delish Blueberry Lemon Cream Pie

A bright and creamy no-fuss pie with tangy lemon cream filling, a buttery graham cracker crust, and a glossy fresh blueberry topping. Perfect make-ahead dessert for warm-weather gatherings.

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Prep Time: 25 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 40 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cup graham cracker crumbs for crust
• ▢ 0.25 cup granulated sugar for crust
• ▢ 0.5 cup unsalted butter melted, for crust
• ▢ 16 oz cream cheese softened
• ▢ 14 oz sweetened condensed milk 1 can
• ▢ 0.5 cup fresh lemon juice from about 3 lemons
• ▢ 1 tbsp lemon zest
• ▢ 0.5 cup sour cream
• ▢ 1 tsp vanilla extract
• ▢ 3 cup fresh blueberries divided
• ▢ 0.5 cup granulated sugar for blueberry topping
• ▢ 2 tbsp cornstarch
• ▢ 0.5 cup water
• ▢ 1 tbsp fresh lemon juice for blueberry topping
• ▢ 0.125 tsp fine sea salt
• ▢ 1 cup heavy cream for whipped cream, optional
• ▢ 2 tbsp powdered sugar for whipped cream, optional
• ▢ 0.5 tsp vanilla extract for whipped cream, optional

Instructions

Preparation Steps

• Preheat oven to 350°F. Lightly grease a 9-inch pie dish.
• Make the crust: In a bowl, combine graham cracker crumbs, 0.25 cup sugar, and melted butter until evenly moistened. Press firmly into the bottom and up the sides of the pie dish.
• Bake the crust for 8 to 10 minutes until fragrant and set. Transfer to a rack to cool completely.
• Cook the blueberry topping: In a medium saucepan, whisk 0.5 cup sugar and cornstarch, then stir in water, 1 tbsp lemon juice, and salt. Add 1.5 cups blueberries and cook over medium heat, stirring, until thick and glossy, 4 to 6 minutes.
• Remove from heat and fold in remaining 1.5 cups blueberries. Let the topping cool to room temperature, then chill while you make the filling.
• Make the lemon cream filling: Beat cream cheese on medium speed until smooth. Slowly mix in sweetened condensed milk. Add 0.5 cup lemon juice, lemon zest, sour cream, and 1 tsp vanilla; beat until creamy and silky.
• Assemble: Spread the lemon cream filling into the cooled crust. Spoon the cooled blueberry topping evenly over the filling.
• Chill the pie uncovered for 4 hours, or until set enough to slice cleanly.
• Optional whipped cream: Whip heavy cream with powdered sugar and 0.5 tsp vanilla to soft peaks and pipe or dollop over the chilled pie just before serving.
• Slice with a warm knife and serve cold.

Notes

For a no-bake crust, skip baking and freeze the pressed crust for 20 minutes before filling. Pie keeps well covered in the refrigerator for up to 3 days.