The Lemon Blueberry Tart Recipe is one of those desserts that instantly feels like a celebration of sunshine. Fragrant lemons and plump blueberries come together in a velvety, tangy filling, all nestled on top of a buttery, melt-in-your-mouth crust. Each bite strikes the perfect balance between bright citrus, sweet berries, and a satisfyingly crisp base. Whether you bake this tart in the heat of summer or as a pick-me-up during cooler months, it’s guaranteed to perk up your table and delight anyone lucky enough to have a slice.

Lemon Blueberry Tart Recipe - Recipe Image

Ingredients You’ll Need

This ingredient list keeps things refreshingly simple, but each bit packs a flavorful punch! Every component has its role: from the foundational crunch of good flour and butter, to the intense color and zing of lemons and blueberries, everything works together beautifully in this Lemon Blueberry Tart Recipe.

All-purpose flour: Provides the base for the crust, giving structure and just the right amount of tenderness.
Unsalted butter (cold and cubed): Ensures a flaky, crisp pastry that tastes rich without being greasy.
Granulated sugar: Sweetens both the crust and a portion is used in the luscious lemon filling.
Salt: A little bit enhances all the other flavors, keeping the tart from being bland.
Ice water: Added cold to help the dough come together for a perfect pastry texture.
Fresh or frozen blueberries: Plump and juicy, their sweetness pops against the lemony backdrop; fresh is best, but frozen will work, too!
Lemon juice (freshly squeezed): Gives the filling its bright, tangy punch—freshly squeezed is non-negotiable here.
Lemon zest: Adds that extra depth of fragrant citrus; don’t skip it for ultimate zing.
Granulated sugar (for filling): Sweetens the tart, balancing out the tartness of the lemon juice.
Large eggs: The backbone of the filling, keeping it set and creamy once baked.
Heavy cream: Adds silkiness and a gentle richness to the lemon custard.
Cornstarch: Helps thicken the filling so it slices beautifully every time.
Vanilla extract: Infuses a hint of warmth and rounds out the bright flavors.
Powdered sugar (optional, for garnish): For that picture-perfect finishing touch, a light dusting goes a long way!

How to Make Lemon Blueberry Tart Recipe

Step 1: Make the Tart Crust

Start by preheating your oven to 375°F (190°C). Pulse together the flour, sugar, and salt in a food processor to blend them evenly. Add the cold, cubed butter, and pulse again just until the butter is pea-sized—this is the secret to that flaky tart crust. Drizzle in ice water, one tablespoon at a time, until the dough comes together. Pat the dough into a 9-inch tart pan, making sure it’s even across the bottom and up the sides. Chill it in the fridge for at least 15 minutes to prevent shrinking, then prick the bottom with a fork to stop any puffing as it bakes. Bake for about 15–18 minutes, until it’s just kissed with a golden color. Set aside to cool slightly.

Step 2: Prepare the Lemon Filling

While the crust cools, it’s time to bring out the stars of this Lemon Blueberry Tart Recipe. In a saucepan, whisk together the lemon juice, grated zest, sugar, eggs, heavy cream, cornstarch, and vanilla extract. Place the pan over medium heat, and whisk constantly—this keeps the eggs from scrambling and gives your custard that velvet-smooth texture. In about 5–7 minutes, the mixture should thicken enough to coat the back of a spoon. That’s when you know it’s ready.

Step 3: Assemble the Tart

Pour the tangy, thickened lemon custard through a fine mesh sieve directly into your cooled tart shell. This step ensures your filling is silky—no surprise lumps or bits of zest. Gently scatter the blueberries evenly over the top. They’ll nestle into the lemony layer and burst with juicy flavor as the tart bakes.

Step 4: Bake and Cool

Return your assembled tart to the oven for another 15–18 minutes, just until the filling is set (it should jiggle slightly in the center). Allow it to cool at room temperature for a bit so everything firms up, then finish with a chill in the fridge for at least 2 hours to make slicing a breeze. Just before serving, dust with a shower of powdered sugar if you’d like an extra-fancy finish.

How to Serve Lemon Blueberry Tart Recipe

Garnishes

The Lemon Blueberry Tart Recipe is already a showstopper, but a few thoughtful garnishes can make it even more irresistible. A flutter of fresh lemon zest or a handful of extra fresh blueberries scattered on top offers a simple, colorful finishing touch. For an elegant brunch, try a twist of candied lemon peel, or go playful with a scoop of vanilla bean ice cream or softly whipped cream alongside.

Side Dishes

Keep things light and bright with complementary sides. A mound of fresh berries, a fruit salad, or a pitcher of icy-cold lemonade all pair beautifully with this tart. If you’re serving after a meal, simple mint tea or a flute of sparkling wine will highlight the citrus notes and feel wonderfully refreshing.

Creative Ways to Present

Try serving your Lemon Blueberry Tart Recipe as small tartlets for party-perfect finger food, or cut it into elegant rectangles for a modern twist. If you’re feeling whimsical, plate slices with a zigzag of berry coulis or a dollop of lemon curd on each plate. You can even layer individual portions in glass jars for a dramatic picnic or garden party dessert that shows off every pretty layer.

Make Ahead and Storage

Storing Leftovers

Your leftover tart will keep beautifully in the fridge for up to 3 days. Just cover the pan tightly with plastic wrap, or transfer slices to an airtight container. The flavors will deepen overnight, making for a wonderfully zesty breakfast treat (just don’t tell anyone I said so!). Always serve chilled for the best texture.

Freezing

If you’d like to freeze your Lemon Blueberry Tart Recipe, wrap individual slices securely in plastic wrap and then foil to prevent freezer burn. Store in the freezer for up to a month. Defrost slices overnight in the refrigerator before serving—they’ll taste almost as good as fresh baked!

Reheating

While this tart is meant to be enjoyed chilled, if you prefer it just slightly warm, you can pop a slice in a 300°F (150°C) oven for 5–8 minutes. Be mindful not to heat it too long, or the filling could become runny. Avoid the microwave if possible, as it could make the crust soggy.

FAQs

Can I use frozen blueberries instead of fresh?

Absolutely! Just thaw them first and pat dry to minimize extra moisture. Frozen berries are a great year-round option, though if you can get fresh, the texture and “pop” will be even better.

Can I make the tart crust ahead of time?

Yes, you can bake the crust a day in advance and store it, tightly wrapped, at room temperature. This is a smart way to save time for gatherings or dinner parties.

How do I know when the filling is set?

You’re looking for the filling to be firm at the edges and just slightly wobbly in the center when you remove it from the oven. It will continue to set as it cools, so don’t overbake!

Can I substitute limes or other citrus?

It’s a fun twist! Swap in lime juice and zest for a tropical variation, or experiment with Meyer lemons for extra sweetness. Just adjust sugar to taste, since some citrus fruits are less tart than lemons.

Is it possible to make this Lemon Blueberry Tart Recipe gluten free?

Yes! Substitute your favorite 1:1 gluten-free baking flour in the crust. The filling itself has no wheat, so your gluten free friends can indulge with everyone else.

Final Thoughts

There’s something magical about the burst of flavor in every bite of Lemon Blueberry Tart Recipe. I hope you’ll roll up your sleeves and give this approachable, dazzling dessert a try—you’ll be amazed at how simple ingredients can create such a joyful treat. Here’s to sharing a slice (or two) with people you love!

Lemon Blueberry Tart Recipe

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4.7 from 16 reviews

Author: admin
Total Time: 1 hour
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the perfect balance of sweet and tangy flavors with this delightful Lemon Blueberry Tart. A buttery crust filled with a luscious lemon custard and topped with juicy blueberries, this tart is a refreshing dessert that’s perfect for any occasion.

Ingredients

Scale

Crust:

1 1/4 cups all-purpose flour
1/2 cup unsalted butter (cold and cubed)
1/4 cup granulated sugar
1/4 teaspoon salt
1–2 tablespoons ice water

Filling:

1 cup fresh or frozen blueberries
1/2 cup lemon juice (freshly squeezed)
1 tablespoon lemon zest
3/4 cup granulated sugar (for filling)
3 large eggs
1/4 cup heavy cream
2 tablespoons cornstarch
1/2 teaspoon vanilla extract
Powdered sugar (optional, for garnish)

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C).
Prepare the crust: In a food processor, pulse together the flour, sugar, and salt. Add the cubed butter and pulse until the mixture resembles coarse crumbs. Add the ice water, 1 tablespoon at a time, until the dough comes together. Press the dough into a 9-inch tart pan and chill in the fridge for 15 minutes.
Bake the crust: Prick the bottom of the crust with a fork, then bake for 15–18 minutes until lightly golden. Remove and set aside to cool slightly.
Make the filling: In a saucepan, whisk together lemon juice, lemon zest, sugar, eggs, heavy cream, cornstarch, and vanilla. Cook over medium heat, whisking constantly, until thickened, about 5–7 minutes. Strain the filling through a fine mesh sieve into the tart shell and smooth the top.
Add blueberries: Sprinkle the blueberries evenly over the lemon filling. Bake for an additional 15–18 minutes until the filling is set.
Chill and serve: Cool to room temperature, then chill in the fridge for at least 2 hours before serving. Dust with powdered sugar if desired.

Notes

Fresh blueberries provide the best texture, but thawed frozen blueberries can be used in a pinch.
For a brighter lemon flavor, increase the zest or use Meyer lemons.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American