This lemon blueberry tart brings together buttery shortbread, tangy lemon filling, and gorgeous blueberry swirls in one stunning dessert. The crust bakes up golden and crumbly, the filling sets into this silky, creamy layer that tastes like sunshine, and those purple streaks of blueberry make every slice look like it came from a fancy bakery. I first made this tart for my sister Karla's birthday last spring, and she kept calling it "fancy but not fussy," which is exactly right.
If you love creamy lemon desserts, you'll also want to try my Easy Giant Cinnamon Roll Cake Recipe for another crowd-pleaser, or check out these Cream-Filled Chocolate Cupcakes when you're craving something rich and sweet.
What Makes This Lemon Blueberry Tart Special
This isn't your typical Lemon Blueberry Tart recipe. Instead of making a custard from scratch, you use sweetened condensed milk as the base, which means the filling comes together in about two minutes. The blueberry sauce adds a pop of color and a fruity sweetness that balances the tartness of the lemon perfectly. The shortbread crust is buttery, sturdy, and holds up beautifully when you slice it.
It's elegant enough for spring gatherings or holidays, but simple enough to make on a random Tuesday when you want something special.
Jump to:
- What Makes This Lemon Blueberry Tart Special
- Lemon Blueberry Tart Ingredients
- How to Make Lemon Blueberry Tart
- Substitutions and Variations
- Equipment For Lemon Blueberry Tart
- How to Store This Lemon Blueberry Tart
- Serving Suggestions
- Expert Tips
- Why You'll Love This Lemon Blueberry Tart
- FAQ
- Related
- Pairing
- Lemon Blueberry Tart
Lemon Blueberry Tart Ingredients
Here's everything you need to make this beautiful Lemon Blueberry Tart.
See Recipe Card Below This Post For Ingredient Quantities
Blueberry Sauce
- Cornstarch: Thickens the blueberry sauce so it swirls nicely into the filling without sinking.
- Lemon juice: Helps dissolve the cornstarch and adds a little extra brightness to the sauce. You can use water if you prefer.
- Blueberries: Fresh or frozen both work. Don't thaw them if using frozen, they'll release too much liquid.
- Granulated sugar: Sweetens the berries and helps them break down into a jammy sauce.
Shortbread Crust
- Unsalted butter: Melted butter makes the crust easy to press into the pan and gives it that rich, crumbly texture.
- Granulated sugar: Adds sweetness and helps the crust turn golden as it bakes.
- Pure vanilla extract: Brings warmth and depth to the crust.
- Salt: Balances the sweetness and makes all the flavors pop.
- All-purpose flour: Forms the structure of the shortbread crust tart. Make sure to spoon and level it so you don't pack in too much.
Filling
- Sweetened condensed milk: This is the magic ingredient. It makes the filling thick, creamy, and sweet without needing to cook a custard.
- Lemon juice: Fresh is best here. It gives the filling that bright, tangy flavor.
- Lemon zest: Adds extra lemon flavor and a little texture. Zest the lemon before you juice it.
- Egg yolk: Helps the filling set up nicely in the oven and adds richness.
Optional Garnishes
- Lemon slices, blueberries, leftover blueberry sauce, whipped cream: These make the tart look even prettier and add extra flavor when serving.
How to Make Lemon Blueberry Tart
Let's walk through how to make this Lemon Blueberry Tart step by step.
Make the blueberry sauce: Mix the cornstarch and lemon juice in a small bowl with a fork until the cornstarch dissolves completely. Set it aside. In a small saucepan, warm the blueberries and sugar over medium heat, stirring occasionally for about 3 minutes. Use the back of your spoon to mash the blueberries against the pan as they soften. Stir in the cornstarch mixture and cook for 2 more minutes, stirring and mashing until the sauce thickens and looks glossy. Remove from heat and let it cool at room temperature. You'll use about half of it for the swirl.
Preheat oven: Set your oven to 350°F (177°C) so it's ready when you need it.
Make the crust: In a medium bowl, stir together the melted butter, sugar, vanilla, and salt until smooth. Add the flour and mix until everything is combined. The dough will feel thick and a little greasy, but that's normal. Press it firmly and evenly into the bottom and up the sides of a 9-inch tart pan. You don't need to grease the pan. Use your hands or the back of a spoon to get it smooth.
Bake the crust: Bake for 15 minutes, or until the edges start to turn light golden brown. Take it out of the oven and use a fork to poke a few holes across the bottom of the warm crust. Don't go all the way through, just make little dots to let steam escape.
Make the filling: In a bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolk until smooth and creamy. Pour it into the warm crust right away.
Add blueberry swirl: Give the blueberry sauce a stir. If it's too thick, warm it slightly in the microwave for a few seconds. Drop spoonfuls of the sauce over the lemon filling, using about half of what you made. Use a knife or toothpick to gently swirl it through the filling. Shimmy the pan back and forth a couple of times to help everything settle.
Bake: Bake for 17 to 19 minutes, just until the center stops jiggling when you gently tap the pan. The top might look a little sticky, and that's okay. Don't overbake it, or the filling will lose its creamy texture.
Cool and chill: Let the tart cool completely on the counter at room temperature. Then refrigerate it uncovered for at least 2 hours, or up to 1 day. If you're chilling it longer than 2 hours, cover it with plastic wrap. Before serving, remove the sides of the tart pan by gently pushing up from the bottom.
Serve: Slice into wedges and serve with optional garnishes like fresh blueberries, lemon slices, a drizzle of the leftover blueberry sauce, or a dollop of whipped cream.
Store: Cover any leftovers tightly and keep them in the fridge for up to 1 week.
Substitutions and Variations
Use lime instead of lemon: Swap the lemon juice and zest for lime to make a lime blueberry version. The flavor is a little more tropical and just as delicious.
Try raspberries or strawberries: If you don't have blueberries, raspberries or chopped strawberries work beautifully in the sauce.
Make it gluten-free: Use a gluten-free 1-to-1 baking flour in place of the all-purpose flour for the crust.
Skip the blueberry swirl: If you want a plain Lemon Blueberry Tart, just leave out the blueberry sauce and bake the filling as directed.
Add a graham cracker crust: Swap the shortbread crust for a graham cracker crust if you want something even easier.
Equipment For Lemon Blueberry Tart
- 9-inch tart pan: A pan with a removable bottom makes it easier to serve, but a regular Lemon Blueberry Tart pan works too.
- Mixing bowls: You'll need a couple for the crust, filling, and sauce.
- Whisk: For mixing the filling until smooth.
- Silicone spatula: Helps you scrape down the sides of bowls and stir the sauce.
- Saucepan: A small one for making the blueberry sauce.
- Fork: For poking holes in the crust.
- Cooling rack: Lets air circulate under the Lemon Blueberry Tart as it cools.
- Measuring cups and spoons: For accurate measurements.
How to Store This Lemon Blueberry Tart
Keep the Lemon Blueberry Tart covered in the fridge for up to 1 week. The filling stays creamy and the crust holds up nicely. I like to cover it with plastic wrap or a cake dome to keep it fresh.
If you want to make it ahead, bake and chill it the day before you need it. Just wait to add the garnishes until right before serving.
This Lemon Blueberry Tart doesn't freeze well because the filling gets a little watery when it thaws, so it's best enjoyed fresh from the fridge.
Serving Suggestions
This Lemon Blueberry Tart is beautiful on its own, but here are a few ideas to make it even better.
Serve with whipped cream: A small dollop of fresh whipped cream adds a light, airy contrast to the rich filling.
Add fresh berries on top: Scatter fresh blueberries, raspberries, or sliced strawberries over each slice for extra color and flavor.
Drizzle with extra blueberry sauce: Warm the leftover sauce slightly and drizzle it over each slice for a restaurant-style presentation.
Pair with iced tea or lemonade: The bright, citrusy flavor of this Lemon Blueberry Tart is perfect with a cold glass of lemonade or sweet tea on a warm day.
Expert Tips
Let the butter cool slightly before mixing: If the melted butter is too hot, it can make the dough harder to work with. Let it sit for a minute after melting.
Don't skip poking holes in the crust: This step helps prevent the crust from puffing up too much and keeps it flat and even.
Use fresh lemon juice: Bottled lemon juice doesn't taste the same. Fresh lemons give the filling that bright, tangy flavor.
Don't overbake the filling: The center should still jiggle a little when you take it out. It will firm up as it chills.
Chill it fully before slicing: If you try to slice it too soon, the filling will be too soft and won't hold its shape.
Why You'll Love This Lemon Blueberry Tart
You get bakery-style results without the stress. The crust is forgiving, the filling is foolproof, and the blueberry swirl makes it look like you spent hours decorating. It's also make-ahead friendly, which means you can prep it the day before and let it chill overnight.
The flavor combination is refreshing and bright. Lemon and blueberry are a classic pairing, and the creamy filling keeps everything from being too tart or too sweet.
Plus, it slices cleanly and serves a crowd. One Lemon Blueberry Tart feeds 8 to 10 people, and every slice looks gorgeous on the plate.
FAQ
Do lemon and blueberry go well together?
Yes, they're a classic pairing. The tartness of the lemon balances the sweetness of the blueberries, and together they create a bright, refreshing flavor. My friend Jackeline always says lemon and blueberry taste like summer in a bite.
What are common blueberry tart mistakes?
Overbaking the filling is the biggest one. If you bake it too long, the filling can crack or become rubbery. Also, not chilling the tart long enough can make it hard to slice cleanly. Give it at least 2 hours in the fridge.
What makes a lemon tart taste so good?
The combination of sweet and tart is key. A good lemon tart has a rich, buttery crust, a creamy filling with just enough tang, and a smooth texture. Using fresh lemon juice and zest makes a huge difference in flavor.
What fruit goes well with lemon tart?
Blueberries, raspberries, strawberries, and blackberries all pair beautifully with lemon. Stone fruits like peaches or apricots also work well. Basically, anything that's sweet and a little tart complements the lemon filling.
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Lemon Blueberry Tart
Ingredients
Method
- Stir the cornstarch and lemon juice together in a small bowl until smooth and set aside.
- Combine the blueberries and sugar in a small saucepan and cook over medium heat, stirring and gently crushing the berries as they warm and release their juices.
- Pour in the cornstarch mixture and continue cooking, stirring constantly, until the sauce thickens into a spoonable consistency, then remove from heat to cool.
- Preheat the oven to 350°F (177°C).
- In a bowl, stir together the melted butter, sugar, vanilla, and salt until fully blended.
- Add the flour and mix until a thick, soft dough forms.
- Press the dough evenly across the bottom and up the sides of the tart pan, packing it firmly into place.
- Bake the crust until just lightly golden around the edges, then remove it from the oven and poke a few shallow holes across the surface with a fork.
- Whisk the condensed milk, lemon juice, lemon zest, and egg yolk together until completely smooth.
- Pour the lemon filling into the warm crust and gently level the surface.
- Spoon small dollops of the blueberry sauce over the top and swirl it lightly through the filling with a knife or toothpick.
- Bake the tart just until the center is set and no longer wobbly when gently tapped.
- Let the tart cool completely at room temperature, then refrigerate until fully chilled and firm.
- Remove the tart from the pan, slice, and serve with any desired garnishes.
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