Name: Lemon Blueberry Tart Recipe
Prep time: 20 min
Cook time: 34 min
Total time: 4 h 54 min
Cuisine: American
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

Jump to Recipe· 4.2 from 76 reviews

If you have a thing for bright, zesty desserts that burst with fresh flavor, then this Lemon Blueberry Tart Recipe is about to become your new best friend. Imagine a buttery, tender crust hugging a smooth, creamy lemon filling with swirls of luscious blueberry sauce — it’s a perfect balance of sweet and tart that will make your taste buds dance. Whether you’re looking for a stunning dessert for a special occasion or a delightful treat to brighten up your afternoon, this tart delivers on every level. Trust me, once you try this Lemon Blueberry Tart Recipe, you’ll be hooked!

Ingredients You’ll Need

The image shows two stages of dough preparation on a white marbled surface. On the left side, a clear glass bowl holds a pale yellow dough with a rough, crumbly texture. A red spatula with a wooden handle is partly stuck in the dough. On the right side, a silver fluted pie pan holds a smoother, spread-out layer of the same pale yellow dough. The red spatula with the wooden handle rests flat on the dough, pressing it down gently in the center of the pan. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully straightforward but each one plays an essential role in making this tart memorable. From the crispness of the crust to the silky lemon filling and that vibrant blueberry swirl, every component has been chosen to create a perfect harmony of taste, texture, and color.

Cornstarch (1 teaspoon): Helps thicken the blueberry sauce for a luscious consistency.
Lemon juice (6 tablespoons, plus 2 teaspoons for sauce): The star citrus flavor that brightens the entire tart.
Fresh or frozen blueberries (1 cup): Adds a juicy, sweet-tart contrast and beautiful pops of color.
Granulated sugar (about 2 1/2 teaspoons total): Sweetens both the crust and the blueberry sauce perfectly.
Unsalted butter (1/2 cup melted): Gives the crust that rich, melt-in-your-mouth texture.
Pure vanilla extract (1 teaspoon): Enhances the flavor complexity without overpowering the lemon.
Salt (1/4 teaspoon): Balances the sweetness and elevates all the other flavors.
All-purpose flour (1 cup): The foundation of the crisp, sturdy tart crust.
Sweetened condensed milk (1 can, 14 ounces): Provides a creamy, luscious base for the lemon filling.
Lemon zest (1 teaspoon): Offers an extra punch of fresh citrus aroma that makes all the difference.
Large egg yolk (1): Binds the filling ingredients together for a silky, smooth texture.
Lemon slices and whipped cream: Optional but wonderful garnishes to elevate your presentation.

How to Make Lemon Blueberry Tart Recipe

Step 1: Make the Blueberry Sauce

Start by mixing the cornstarch and lemon juice in a small bowl until smooth — this will help thicken the sauce. Then, warm the blueberries and sugar together on medium heat, mashing the berries to release their juicy goodness. Stir in the cornstarch mixture and cook another couple of minutes until the sauce thickens beautifully. Set this flavorful sauce aside for the filling and garnish later.

Step 2: Prepare the Crust

While your oven heats to 350°F, combine melted butter, sugar, vanilla, and salt in a bowl, then fold in the flour until a thick dough forms. Don’t worry if it feels greasy or dense — that’s just right. Press this dough into your tart pan, making sure to create an even layer all around the bottom and sides. Pop it in the oven for 15 minutes until the edges turn lightly golden, then poke holes with a fork to let the filling settle in perfectly.

Step 3: Whisk the Filling

In a bowl, whisk the sweetened condensed milk, lemon juice, lemon zest, and egg yolk until silky and smooth. This mixture is where the tart’s luscious, creamy texture comes from, so take a moment to enjoy how vibrant it looks.

Step 4: Assemble and Bake

Pour the lemon filling into the warm crust. Spoon out about half of the blueberry sauce over the top, then use a toothpick or knife to gently swirl the sauce into the filling, creating a gorgeous marbled effect. Bake for 17 to 19 minutes until the center barely jiggles — this ensures a creamy, tender finish. Remember, it’s better to under-bake slightly than overdo it to keep that soft texture.

Step 5: Chill and Serve

Once out of the oven, let the tart cool completely before chilling it uncovered in the fridge for at least 2 hours. This step helps the filling set perfectly without losing its delicate creaminess. If you like, you can cover it after 2 hours and chill up to a full day before serving.

How to Serve Lemon Blueberry Tart Recipe

A close-up view of a tart with one slice being lifted by a silver pie server. The tart has three main parts: a golden, crumbly crust at the bottom and edges, a smooth pale yellow creamy filling in the middle, and a dark purple blueberry sauce swirled on top in a marbled pattern. Fresh whole blueberries are scattered on the surface, adding a vibrant blue color. The tart is on a white ceramic fluted plate, placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A few fresh lemon slices, extra blueberries, and a dollop of whipped cream add just the right amount of elegance and freshness. Leftover blueberry sauce drizzled on top or alongside makes every bite even more luscious.

Side Dishes

This tart pairs wonderfully with a light green salad or some buttery shortbread cookies if you want to keep the citrus theme going. A cup of fresh herbal tea or a chilled glass of sparkling wine also complements the bright flavors beautifully.

Creative Ways to Present

Try serving slices on colorful plates to make the vibrant yellows and blues pop, or add edible flowers for an extra special touch. You could also make mini tart versions using a muffin tin for bite-sized treats that are perfect for parties or afternoon tea.

Make Ahead and Storage

Storing Leftovers

Cover your tart tightly and refrigerate leftovers for up to a week. The flavors continue to meld beautifully, so it tastes just as fantastic the next day.

Freezing

If you want to save some for later, slice the tart and freeze individual portions wrapped in plastic wrap and foil. Thaw overnight in the fridge before serving.

Reheating

Because this tart is best served chilled, avoid microwaving. Instead, if you prefer it a bit warmer, let it sit at room temperature for 20 minutes before enjoying.

FAQs

Can I use frozen blueberries for this Lemon Blueberry Tart Recipe?

Absolutely! Just make sure not to thaw them before making the sauce to retain the best texture and flavor.

What if I don’t have a tart pan with removable sides?

You can still make this recipe in a regular pie dish, though it may be a little trickier to get neat slices. Just be gentle with cutting and serving.

How important is the chilling step?

Chilling is key to letting the creamy filling set properly and gives the tart its classic texture. Don’t skip it!

Can I substitute other citrus juices in this tart?

Lemon is definitely the star here, but lime juice can work in a pinch for a slightly different but still delicious profile.

What’s the best way to swirl the blueberry sauce into the filling?

Use a skewer or toothpick to gently swirl the sauce — small, careful moves create pretty patterns without mixing everything completely.

Final Thoughts

This Lemon Blueberry Tart Recipe is a true celebration of fresh, bright flavors wrapped in a tender, buttery package. It’s one of those recipes that feels special yet is totally doable and sure to impress anyone you serve it to. I can’t recommend it enough — do yourself a favor and make it soon, you won’t regret it!