I make this blueberry cream pie recipe when the kitchen feels sunny and I want a calm bake free dessert that still tastes like I fussed. The lemon lifts the cream and the berries bring a juicy pop. We get silk from the filling and a cool bite from the fruit. Easy blueberry pie recipe fans will feel right at home. We crush graham crackers or use a baked shell and then fill it with lemony cream. That smooth base sets in the fridge and waits for fresh berries. The flavor sits bright and clear. It reads like lemon blueberry dessert recipes and it eats like pure comfort. Blueberry lemon cake recipe lovers will like the same sweet citrus vibe without turning on the oven. I pour lemonade in glasses while the pie chills and think about a blueberry lemonade recipe for later. We snack on lemon blueberry muffins recipe leftovers from yesterday and talk about churning a blueberry ice cream recipe next week. Then we slice this pie and the room goes quiet. Creamy, tangy, simple, done.
Table of Contents
- 1) Key Takeaways
- 2) Easy Blueberry Lemon Cream Pie Recipe
- 3) Ingredients for Blueberry Lemon Cream Pie
- 4) How to Make Blueberry Lemon Cream Pie
- 5) Tips for Making Blueberry Lemon Cream Pie
- 6) Making Blueberry Lemon Cream Pie Ahead of Time
- 7) Storing Leftover Blueberry Lemon Cream Pie
- 8) Try these dessert recipes next
- 9) Blueberry Lemon Cream Pie
- 10) Nutrition
1) Key Takeaways
We make a chilled pie that tastes bright and creamy. A crisp crumb crust holds a lemon cream that feels light. Fresh blueberries give a clean pop. No oven heat. The chill does the work.
Steps stay short and simple. Crush. Whip. Fold. Chill. Slice. That rhythm helps a busy day. I like that the pie waits in the fridge and stays neat when cut.
Linda shares this on Cook Daily Recipe at cookdailyrecipes dot com. We aim for relaxed cooking and clear flavor. Families eat well when recipes read fast and feel calm.
2) Easy Blueberry Lemon Cream Pie Recipe
I call this my blueberry cream pie recipe for lazy sunny days. The same blueberry cream pie recipe gives joy on a rainy one. The crust snaps. The filling sits smooth with lemon. Blueberries rest on top and stain a little. That stain means flavor.
We keep the bowl cold and the whisk clean. Cream lifts well when cold. I fold the cream into the lemon mix and stop before it slumps. The pie sets with time not heat. That suits a small kitchen and a warm house.
It matches easy blueberry pie recipe fans who want a no bake path. It links to lemon blueberry dessert recipes lovers who crave citrus. If you like a blueberry lemon cake recipe you will like this cool cousin. The style stays simple and the taste stays bright.
3) Ingredients for Blueberry Lemon Cream Pie
Graham crumbs I use fine crumbs that pack tight in the pie plate. A firm base keeps slices clean and helps each bite land crisp.
Butter melted Warm butter binds the crumbs. The mix should press and hold with a gentle push from a spoon.
Granulated sugar A small scoop sweetens the crust. It adds shine and a gentle crack when you cut the pie.
Cream cheese Soft cream cheese brings body. Beat it smooth so no lumps hide in the filling.
Heavy cream Cold cream whips into soft peaks then firm peaks. That lift gives the creamy blueberry pie its float.
Powdered sugar Fine sugar melts into the cream. The texture stays silk and the flavor stays gentle.
Lemon juice Fresh juice keeps the taste clean. Bottled juice turns flat. Squeeze and strain for a smooth mix.
Lemon zest A small mound of zest perfumes the filling. The zest wakes the cream and the berries.
Vanilla One small splash rounds sharp edges. The scent fits with citrus and cream.
Fresh blueberries Firm berries hold shape and bleed a touch of color. Save a few for garnish and a few for snacking while you wait.
4) How to Make Blueberry Lemon Cream Pie
Step one press the crust Mix crumbs sugar and butter. The mix should clump when pressed. Pack it into the plate with a flat cup. Chill to set while you prep the filling.
Step two whip the cream Beat cold cream to stiff peaks. Stop once the whisk leaves ridges. Place the bowl in the fridge so it holds its lift.
Step three smooth the base Beat cream cheese until glossy. Add powdered sugar lemon juice zest and vanilla. Beat again until the spoon draws lines.
Step four fold with care Slide whipped cream into the lemon base. Fold with a wide spatula. Lift and turn until streaks fade. Do not overmix so the airy texture stays.
Step five layer and chill Spread half the filling into the crust. Scatter berries in an even layer. Top with the rest. Smooth the top. Chill until set. A creamy blueberry pie guide marks three hours for a clean slice.
5) Tips for Making Blueberry Lemon Cream Pie
Use cold tools. A cold bowl and whisk help the cream whip fast and hold firm. Warm tools drop air and the filling sinks.
Soft cheese blends clean. Let the cream cheese sit until your finger leaves a small dent. Beat it well before you add lemon and sugar.
Rest the pie. Time sets the blueberry cream pie dessert. Slice with a warm knife. Wipe between cuts for tidy wedges.
6) Making Blueberry Lemon Cream Pie Ahead of Time
I make the crust a day ahead and keep it covered. The texture turns firm and the flavor deepens a bit. That small step makes the final build quick.
Mix the filling in the morning. Pour it into the crust and let it sit in the fridge. Add berries near serving so the color stays fresh on top.
If you need longer hold time use a teaspoon of powdered gelatin bloomed in lemon juice. Fold it in with the cream. The set turns extra tidy which helps for travel.
7) Storing Leftover Blueberry Lemon Cream Pie
Cover the pie with an inverted plate or a loose wrap. Keep it cold. The crust stays crisp for a day and the filling stays smooth for three.
Store slices in single layers. A little paper keeps the tops neat. Late night snacks taste better when the wedge looks sharp.
For longer storage freeze slices on a sheet. Wrap and label. Thaw in the fridge. The texture turns slightly denser yet still pleasant for a weekday treat.
8) Try these dessert recipes next
9) Blueberry Lemon Cream Pie
Blueberry Cream Pie Recipe with Fresh Lemon
Ingredients
For the Crust
- 1 and 1 2 cups graham cracker crumbs or use a baked 9 inch crust
- 5 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
- pinch of fine salt optional
For the Filling
- 8 ounces cream cheese softened
- 1 cup heavy whipping cream cold
- 1 2 cup powdered sugar
- 1 4 cup fresh lemon juice
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla extract
For the Topping
- 1 cup fresh blueberries plus more for serving
- 2 tablespoons blueberry preserves warmed optional
- small mint leaves for garnish optional
Instructions
Make the Crust
- Stir crumbs sugar and salt with the melted butter until the mix holds when pressed
- Press into a 9 inch pie plate and chill 15 minutes to set or bake until lightly set and cool
Whip the Cream
- Beat the cold cream to stiff peaks and keep it chilled
Mix the Filling
- Beat the cream cheese until smooth
- Add powdered sugar lemon juice lemon zest and vanilla and beat until silky
- Fold the whipped cream into the lemon cream with gentle strokes
Assemble
- Spread half of the filling into the crust
- Scatter blueberries over the layer
- Top with the rest of the filling and smooth the surface
- Drizzle warmed preserves over the top if using
Chill and Serve
- Refrigerate until set about 3 hours
- Garnish with more blueberries and mint and slice with a warm knife
10) Nutrition
One slice offers a balanced treat for a sweet craving. Cream and berries bring energy and a little protein. Lemon adds brightness with no weight.
Serve modest portions and pair with water or a cool tea. A small fork slows the bite and helps the moment last. That habit keeps dessert joyful.
For ingredient notes see the recipe card on Cook Daily Recipe. We share simple swaps for dairy and gluten. We test and taste so you can relax.
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