If creamy desserts are your jam, you’re in for a real treat with this Creamy Lemon Blueberry Pie Recipe. Imagine a crunchy, buttery shortbread crust filled with tangy lemon mousse, studded with plump, fresh blueberries, and topped with dreamy clouds of whipped cream. Every bite is a joyful balance of sweet, tart, and creamy — a slice of sunshine that’ll brighten even the cloudiest days. Whether you’re hosting a backyard barbecue or need a cheerful dessert for a weeknight dinner, this pie never fails to dazzle.

Creamy Lemon Blueberry Pie Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Creamy Lemon Blueberry Pie Recipe is in its simplicity. Each ingredient plays its own important role, from the sweet crumbly crust to the vibrant, juicy berries, guaranteeing a pie that’s not only easy to make but also full of flavor and contrast.

Shortbread Cookies (2 ¾ cups, 277g): These form the crunchy, buttery crust and are essential for that classic melt-in-your-mouth base.
Granulated Sugar (1 tablespoon & 2 tablespoons separately): Just a hint sweetens both the crust and the creamy filling perfectly without overpowering the fruit.
Unsalted Butter (6 tablespoons, 85g): Offers richness and binds the crust together with its luscious flavor.
Heavy Whipping Cream (2 cups, 474 ml): Whipped to soft peaks, this creates the creamy, airy texture that makes the filling so decadent.
Vanilla Extract (1 teaspoon): Adds a background warmth that enhances every other flavor.
Sweetened Condensed Milk (1 can, 14 ounces): The secret to the filling’s silky smoothness and subtle sweetness.
Lemon Zest (¾ teaspoon): Packs a punch of bright lemon aroma and intense citrus flavor.
Lemon Juice (½ cup, 118ml): Delivers that delicious, tart zing that defines each bite.
Lemon Extract (¼ teaspoon): Doubles down on lemony goodness, giving an extra burst of citrus essence.
Fresh Blueberries (1 ½ cups, 218g): Juicy, fresh, and bursting with color, these take the pie over the top.

How to Make Creamy Lemon Blueberry Pie Recipe

Step 1: Make the Shortbread Crust

Start by placing your crushed shortbread cookies into a medium bowl and sprinkle in that little bit of granulated sugar. Stir them together with a fork, then pour in the melted butter. When you mix it all up, the crust ingredients should look like wet sand — perfect for pressing into your pie plate. This step creates the crunchy, golden foundation your filling will rest on, so be sure to press the mixture evenly across the bottom and up the sides of a 9- or 10-inch pie plate. Pop that crust into the fridge to chill while you prepare the dreamy filling.

Step 2: Whip the Cream

Now for the luscious part! Pour the heavy whipping cream into a large, chilled bowl. Beat it using a hand or stand mixer until stiff peaks just form, gradually sprinkling in the two tablespoons of sugar and a teaspoon of vanilla extract. The peaks should stand up on their own but still look smooth and satiny. Refrigerate the whipped cream until you’re ready to fold it into the rest of your filling (and don’t forget, you’ll use some for decorating later too).

Step 3: Prepare the Lemon Filling

In a separate big bowl, whisk together the sweetened condensed milk, lemon zest, lemon extract, and fresh lemon juice. This mixture comes together easily and already smells irresistibly fresh. Gently fold in half of your whipped cream using a spatula, making sure not to deflate its fluffiness — this step is the secret to that signature light mousse texture of the Creamy Lemon Blueberry Pie Recipe!

Step 4: Add Blueberries

Time for the fruity fun! Carefully fold in the fresh blueberries, making sure they’re evenly distributed throughout the creamy lemon mixture. The pop of color and burst of tartness from the berries is what makes this pie so gorgeous and irresistible.

Step 5: Fill the Crust and Chill

Spoon the lemon-blueberry filling into your chilled pie crust, smoothing out the top with a spatula. Cover the pie snugly with plastic wrap and refrigerate for at least 3 hours, or until the pie is set and refreshingly cool. Chilling is key here — it allows the filling to firm up perfectly while the flavors meld together.

Step 6: Garnish and Serve

Right before serving, let your creativity shine! Pile on the reserved whipped cream, arrange a few slices of fresh lemon, and sprinkle on more blueberries. The pie will soften if left at room temperature, so slice and serve it chilled — and don’t let it hang out on the counter for more than an hour.

How to Serve Creamy Lemon Blueberry Pie Recipe

Garnishes

Gild the lily with a big swirl of fresh whipped cream, a handful of blueberries, and bright lemon slices. A sprinkle of extra lemon zest gives a pop of color and citrus scent that announces your pie’s arrival before it even hits the table. If you want to get really fancy, try edible flowers or a dusting of powdered sugar for a bakery-style look.

Side Dishes

This pie is the star of any dessert table, but it’s dreamy alongside iced tea, lemonade, or a scoop of vanilla or blueberry ice cream. For brunch, serve with fresh fruit salad, or alongside a basket of warm, fluffy scones to turn dessert into an occasion.

Creative Ways to Present

If you love to impress, try making mini pies in individual tart pans for a picnic or party — or cut the pie into small squares for a finger-food dessert tray. You can even serve slices in vintage teacups with extra berries for a whimsical twist that’ll have everyone talking!

Make Ahead and Storage

Storing Leftovers

Store any leftover Creamy Lemon Blueberry Pie Recipe in the refrigerator, loosely covered in plastic wrap or foil. The pie keeps well for up to two days, though the crust is at its best in the first 24 hours before it starts to soften just a bit from the creamy filling.

Freezing

If you’d like to make the pie ahead, you can freeze it after assembling but before garnishing. Wrap tightly in several layers of plastic wrap and freeze for up to one month. Thaw overnight in the refrigerator before serving, then add fresh whipped cream and fruit right before bringing it to the table for best presentation and texture.

Reheating

No need to reheat — this delight is meant to be served cold! If the pie has been in the fridge for a while, let it sit out for 10-15 minutes to soften just slightly before slicing for the silkiest, creamiest results. Avoid microwaving or baking, as this will change the texture of the filling and the crust.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but make sure to thaw and pat them very dry with paper towels. Extra moisture can make the filling runny and muddy the color, so fresh is always best if you can find them.

What can I substitute for shortbread cookies in the crust?

If you don’t have shortbread cookies, graham crackers, vanilla wafers, or digestive biscuits are all excellent alternatives for the base. Each will yield its own unique flavor, but the creamy filling will still shine!

Can I make Creamy Lemon Blueberry Pie Recipe in advance?

Absolutely! Making it a day ahead allows the flavors to fully meld and the filling to firm up perfectly. Just wait to garnish with whipped cream and fruit until right before serving for the best look and texture.

Is there a way to make this pie gluten-free?

Yes! Simply use gluten-free shortbread cookies for the crust, and the rest of the ingredients are already naturally gluten-free. The pie will taste just as delicious as the classic version.

What’s the best way to get neat, clean slices?

For picture-perfect slices, use a sharp knife dipped in hot water and wiped dry between cuts. This helps slice through the creamy filling smoothly and keeps your slices looking bakery-worthy every time.

Final Thoughts

This Creamy Lemon Blueberry Pie Recipe is sunshine in a slice, and I can’t recommend it enough! From its buttery crust to the lush lemon mousse and bursts of juicy blueberry, every bite will make your day a little brighter. Give it a try — I promise, this is one recipe you’ll find yourself craving all year long.