Introduction

This Lemon Blueberry Tart combines a buttery crust with a creamy, tart lemon filling swirled with fresh blueberry sauce. It’s a bright and delightful dessert perfect for spring or summer gatherings. Homemade and easy to prepare, it will impress your guests with its beautiful presentation and balanced flavors.

Lemon Blueberry Tart Recipe - Recipe Image

Ingredients

1 teaspoon cornstarch
2 teaspoons lemon juice (or water)
1 cup (140g) fresh or frozen blueberries (do not thaw)
2 teaspoons granulated sugar
1/2 cup (8 Tbsp; 113g) unsalted butter, melted
1/4 cup (50g) granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup (125g) all-purpose flour (spooned & leveled)
1 (14 ounce weight) can full-fat sweetened condensed milk
6 Tablespoons (90ml) lemon juice (about 2 lemons)
1 teaspoon lemon zest (1 lemon)
1 large egg yolk
Lemon slices, blueberries, leftover blueberry sauce, whipped cream (for garnish)

Instructions

Step 1: In a small bowl, mix the cornstarch and 2 teaspoons lemon juice (or water) with a fork until the cornstarch dissolves. Set aside.
Step 2: Warm the blueberries and 2 teaspoons granulated sugar together in a small saucepan over medium heat. Stir occasionally for 3 minutes, mashing the blueberries against the pan to break them up.
Step 3: Stir in the cornstarch mixture. Cook for 2 more minutes as the sauce thickens, continuing to stir and mash the blueberries as desired. Remove from heat and set aside at room temperature. This makes about 1/2 – 2/3 cup blueberry sauce; reserve half for the swirl in the tart and the rest for serving.
Step 4: Preheat oven to 350°F (177°C).
Step 5: In a medium bowl, mix the melted butter, 1/4 cup granulated sugar, vanilla extract, and salt. Add the flour and stir until fully combined. The dough will be greasy and thick.
Step 6: Press the dough firmly into a 9-inch tart pan, covering the bottom and sides evenly. Use a measuring cup bottom if needed to pack it in.
Step 7: Bake the crust for 15 minutes until edges are lightly browned. Remove from oven and poke fork holes all over the warm crust without piercing through it.
Step 8: Whisk together sweetened condensed milk, 6 tablespoons lemon juice, lemon zest, and egg yolk until smooth. Pour this filling into the warm crust.
Step 9: Stir your blueberry sauce to loosen it if thickened; warm briefly if needed. Drop spoonfuls onto the filling using about half the blueberry sauce. Use a toothpick or knife to gently swirl the sauce into the filling. Shimmy the pan back and forth to settle the mixture.
Step 10: Bake for 17-19 minutes until the center no longer jiggles when the pan is tapped lightly. The top will remain slightly sticky. Avoid over-baking to keep a creamy texture.
Step 11: Cool the tart completely on a rack, then chill uncovered in the refrigerator for at least 2 hours or up to 1 day. Cover if chilling longer than 2 hours. Remove tart pan sides if removable before serving.
Step 12: Slice and serve garnished with lemon slices, fresh blueberries, leftover blueberry sauce, or whipped cream.

Tips & Variations

Use fresh blueberries when in season for the best flavor, but frozen blueberries work well too—just do not thaw them before cooking.
Add a teaspoon of lemon zest to the crust dough for extra citrus aroma.
For a gluten-free version, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend.
The tart is best served chilled, but you can let it sit at room temperature 10–15 minutes before serving for a softer texture.

Storage

Cover the tart tightly and store in the refrigerator for up to 1 week. Reheat slices gently in the microwave for 10-15 seconds if you prefer it less cold, but it’s delicious straight from the fridge.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the blueberry sauce ahead of time?

Yes, you can prepare the blueberry sauce a day in advance and store it covered in the refrigerator. Warm slightly before using in the tart.

What if I don’t have a tart pan?

You can bake this dessert in a pie dish or round cake pan, but note that the edges won’t be as high and crisp as with a tart pan.

Lemon Blueberry Tart Recipe

Print Recipe

★★★★★

4.8 from 136 reviews

This luscious Lemon Blueberry Tart features a buttery crust and a creamy lemon filling swirled with homemade blueberry sauce. Perfectly balanced with tart citrus and sweet blueberries, this easy-to-make dessert is ideal for any occasion, offering a fresh and fruity treat that can be served chilled and adorned with fresh fruit and whipped cream.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 36 minutes
Total Time: 3 hours 15 minutes (includes chilling time)
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Blueberry Sauce

1 teaspoon cornstarch
2 teaspoons lemon juice (or water)
1 cup (140g) fresh or frozen blueberries (do not thaw)
2 teaspoons granulated sugar

Crust

1/2 cup (8 Tbsp; 113g) unsalted butter, melted
1/4 cup (50g) granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup (125g) all-purpose flour (spooned & leveled)

Filling

1 (14 ounce weight) can full-fat sweetened condensed milk
6 Tablespoons (90ml) lemon juice (about 2 lemons)
1 teaspoon lemon zest (1 lemon)
1 large egg yolk

Garnishes (Optional)

Lemon slices
Blueberries
Leftover blueberry sauce
Whipped cream

Instructions

Make the Blueberry Sauce: In a small bowl, dissolve the cornstarch in lemon juice using a fork. In a small saucepan over medium heat, warm the blueberries and sugar together for about 3 minutes, stirring occasionally and mashing the berries against the pan. Stir in the cornstarch mixture and cook for another 2 minutes while mashing to thicken. Remove from heat and let cool at room temperature until needed.
Preheat Oven: Set your oven to 350°F (177°C) to prepare for baking the crust.
Prepare the Crust: In a medium bowl, mix melted butter, sugar, vanilla extract, and salt. Add the flour and stir until combined forming a thick, greasy dough. Press this dough evenly into a 9-inch tart pan, packing firmly on the bottom and around the sides using your hands or the bottom of a measuring cup.
Bake the Crust: Bake the crust for 15 minutes until edges are lightly browned. Remove from oven and poke shallow holes all over the surface with a fork to help the filling adhere.
Prepare the Filling: Whisk together sweetened condensed milk, lemon juice, lemon zest, and egg yolk until smooth and well combined.
Assemble Tart: Pour the filling into the warm crust. Stir the separated blueberry sauce (which may have thickened) and drop spoonfuls of about half the sauce over the filling. Use a toothpick or knife to gently swirl the sauce into the filling, then shimmy the pan to even out the layers.
Bake the Tart: Bake for 17 to 19 minutes, until the center no longer jiggles with a gentle tap. The tart will still be slightly sticky on top. Avoid overbaking to prevent a rubbery texture; it’s better to underbake slightly because it will firm up during chilling.
Cool and Chill: Remove the tart from the oven and cool completely on a rack. Then refrigerate uncovered for at least 2 hours or up to 1 day (cover if chilling longer). Remove tart pan sides before serving if yours are removable.
Serve: Slice the tart and garnish with reserved blueberry sauce, lemon slices, fresh blueberries, and whipped cream as desired.
Store Leftovers: Cover leftovers tightly and refrigerate for up to one week.

Notes

Use fresh or frozen blueberries for the sauce, but do not thaw frozen before cooking.
Press the crust dough firmly and evenly to prevent cracks during baking.
Poking holes in the crust helps the filling adhere and prevents bubbling.
Be careful not to overbake the tart; it should be creamy and soft, not rubbery.
Chilling is essential for the filling to set properly and enhance flavor.
The leftover blueberry sauce is perfect for drizzling over the tart or serving as a side condiment.
Use a removable tart pan for easy slicing and serving.
For best results, prepare the tart a day ahead to allow chilling time.

Keywords: Lemon blueberry tart, blueberry sauce, lemon tart dessert, creamy lemon tart, homemade tart, fruit tart recipe