Lemon Blueberry Pie Recipe

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There are a few flavors to me that just scream springtime and warmer weather in each and every bite.  Two of those flavors include lemon and blueberry.

Oddly enough, winter is citrus season here, but I always feel the need to use more lemon in the spring and summertime. Whether it’s in a homemade lemonade, a lighter salad dressing, a garnish for fish or even a sour cream sauce – lemon is a bright and happy flavor that makes me think sunshine and summer days.

Creamy Lemon Blueberry Pie

Now pair that lovely lemon flavor with blueberries and you have a combination that’s classic and a favorite for most people.

Silly growing seasons

Again, oddly enough, peak blueberry season isn’t until mid to end of summer, so these flavors are almost a contradiction when it comes to growing season, but they’re a perfect pair when it comes to a bunch of recipes that people eat throughout the spring and summer.

Lemon Blueberry Pie
Because this pie crust is baked without filling, you need to fill it with something to keep it from shrinking too much

Lemon Blueberry Pie Lemon Blueberry Pie Lemon Blueberry Pie

This Lemon Blueberry Pie is no exception. This pie marries these two beloved flavors in a way that’s smooth, light and fresh. It takes everything good and sweet about both lemons and blueberries and makes them taste like little bits of sunshine.

It all starts with the crust…

To make this, I like to make my own crust, but you can certainly use your own crust to make it easier for you. Then the filling for this pie is no-bake. You just need to leave yourself some time for it to chill and make the blueberry sauce that goes on top.

Lemon Blueberry Pie Lemon Blueberry Pie

You can find my pie crust recipe for this over on my other website about our new farm Sugar Maple Farmhouse and see all the pies I’ve used it in. I’ve used this in some many recipes and it’s also my favorite crust for delicious fall pies, including these hand pies. I’ve also added it below for your convenience.

You can also use a graham cracker crust if you like that better. However, since the inside of this pie doesn’t hold up as well once you cut it, I prefer a stronger crust.

Grab the Lemon Blueberry Pie recipe below and please let me know if you decide to make it. It’s perfect for Easter, Mother’s Day or a slow Sunday afternoon.

For more dessert recipes, click here. For more holiday recipes – including some delicious breakfast and brunch casseroles – click here.

Lemon Blueberry Pie

Lemon Blueberry Pie

4.82 from 22 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cream cheese pie, lemon blueberry pie
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Author: Rachel Quenzer


Pie Filling

  • 16 oz. cream cheese softened
  • 1 cup heavy cream
  • 1/2 cup sugar
  • 3 Tbsp. lemon zest
  • 2 Tbsp. lemon juice

Pie Crust

  • 2 1/2 cups of all-purpose flour
  • 1/2 cup of sugar
  • 1 cup of butter
  • 1/4 cup sour cream
  • 2 eggs
  • 1/4 tsp. of baking powder
  • 3 cups dried beans or noodles You will need this if you decide to make this crust.
  • Parchment paper You will need this if you decide to make this crust.
  • Additional 1 cup of flour for rolling

Blueberry Sauce

  • 3 cups fresh blueberries
  • 2 cups of water
  • 1 1/4 cups of sugar
  • 4 Tbsp. corn starch


Pie Crust

  • Preheat your oven to 350 degrees.
  • Combine all your dry ingredients and mix thoroughly. 
  • Add your butter, eggs and sour cream and mix well. Make sure there are no  lumps but that you do not over mix. 
  • Chill 30 minutes to 1 hour. 
  • Once chilled, roll out and place in pie pan. Make sure you have some overhang. This crust is being cooked without filling so it will shrink more than a crust with filling. 
  • Crimp your side however you prefer. I just use a simple fork. Poke holes in the bottom of the crust with a fork too. 
  • Layer your parchment paper on your pie crust and then fill it with the beans or pasta. This will help to hold the pie crust in place as it cooks. If you skip this step it will shrink down so far that it will not be useable as a pie. It will still be good, just not large enough to fill. 
  • Bake for 35-45 minute. All oven times will vary so just keep an eye on the crust. You want the edges to be golden brown. 
  • Remove from oven and let cool completely. 

Filling Instructions

  • While the pie crust is baking, make your filling. 
  • Mix your heavy whipping cream with a hand mixer until it starts to stiffen. 
  • Add your softened cream cheese and sugar and mix well. 
  • Add your lemon juice and lemon zest and combine well.
  • Chill until you're ready to fill the crust. 

Blueberry Topping Instructions

  • While the pie is baking, make your blueberry topping by combining all your ingredients on the stove. 
  • You want to stir this continuously until it is well combined. Bring it to a low boil and then simmer for about 5-10 minutes. 
  • Once done, let cool completely before adding it to the pie. 

Putting it together

  • Once the pie crust is completely cooled, add the pie filling to the crust. If your blueberry sauce isn't completely cooled yet, put it back in the refrigerator to keep it cold. 
  • Once blueberry sauce has cooled, add to the top of the pie. 
  • Top with additional lemon zest and serve. 



  1. 5 stars
    This pie just screams Spring and summer! I love lemon pie, and, when you add the blueberries to it, that is a winner in my book!

  2. I love lemon. Any dessert with lemon is my favorite! I am going to make this for Easter! Thank you so much for sharing!

  3. This for sure can be our dessert during Easter brunch, it looks so delicious and easy to make, I am sure my family is going to love it

  4. 5 stars
    Just bought a flat of blueberries for my homemade blueberry jam & now I’m thinking I may need to reserve a few so I can try this recipe.

  5. 5 stars
    That pie looks delicious lemon and blueberry makes wonderful combo. I love it. Your post made me think that I haven’t made a pie lately. Perfect summer dessert.

  6. 5 stars
    Lemon and blueberries are a great combination. I don’t think you can wrong with cream cheese either, I’ll have to make this sometime soon.

  7. 5 stars
    As I was looking through this post, my fiance saw the images of your pie and said how much he would love to have that! Not being the best baker in the world, the pastry part is what concerns me the most, so I will probably give it a go without making the pastry from scratch. The combination of lemon and blueberry flavors sounds really yummy (aside from looking great) so I am looking forward to giving this a go when he is out, and surprise him with my creation of your recipe. Here’s hoping it all goes well!

  8. Looks delicious. I think blueberry and lemon are such a classic combination. It’s tangy and sweet, And the creaminess goes so well with the thang.

  9. 5 stars
    Oh goodness. So many delicious recipes to try. I have to remember to list down the ingredients I need for his Lemon Blueberry Pie. I am doing another grocery run this weekend and I need to replenish my pantry with items for baking. Saved your recipe. Can’t wait to make this for my family to enjoy.

  10. 1 star
    It’s clear from the replies that no one actually made this pie. If they did, they would realize that the pie is flavorless and bland. The taste of the cream cheese completely overwhelms the dessert. There was just a suggestion of lemon taste even after doubling the amount of lemon juice and lemon zest. Luckily I made enough blueberry compote to serve with this dessert or it would have been a total loss. Disappointing to be sure.


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