Savory Lemon Blueberry Tart Recipe

Sunshine seems to get trapped inside this dessert, bursting with bright citrus notes and sweet berry swirls. I always serve this Lemon Blueberry Tart when I want to impress guests without spending hours decorating a cake.

The combination of the crisp, buttery crust and the smooth, creamy filling creates a texture that feels incredibly luxurious. I find myself craving the fresh pop of blueberries against the tart lemon layer as soon as the weather starts to warm up.

Why This Lemon Blueberry Tart Will Become Your Go-To Recipe

The contrast between the creamy, tangy filling and the crisp, buttery shortbread crust is absolutely addictive. You will appreciate how quickly the simple press-in dough comes together without needing a rolling pin or special pastry skills.

My Lemon Blueberry Tart balances sweet and tart flavors perfectly, ensuring every bite feels refreshing rather than heavy. It looks elegant enough for a holiday table but remains simple enough for a casual weekend baking project.

I love that the blueberry sauce is homemade, allowing the natural fruit flavor to shine without artificial additives. This recipe consistently delivers professional-looking results that make me feel like a master pastry chef.

If you enjoyed this fruity treat, my Classic Homemade Pecan Pie offers a rich, nutty alternative. For another zesty option, try the Zesty White Chocolate Cranberry Cookies Recipe next time you bake.

Everything You Need for Perfect Lemon Blueberry Tart

Here are the pantry staples you will need to gather for this recipe:

• Blueberries: Fresh or frozen berries work equally well to create the vibrant purple swirl that cuts through the lemon filling.
• Lemon Juice: Freshly squeezed juice provides the sharp, clean acidity essential for balancing the sweetness of the condensed milk.
• Sweetened Condensed Milk: This ingredient thickens the filling and adds a velvety, rich texture without any fuss.
• Unsalted Butter: Melted butter binds the shortbread crust together and ensures a tender, flaky bite.
• Granulated Sugar: You need a small amount for the crust and the blueberry sauce to enhance the natural sweetness.
• All-Purpose Flour: This forms the structure of the simple press-in crust.
• Cornstarch: A teaspoon helps thicken the blueberry sauce so it swirls perfectly without bleeding too much.
• Egg Yolk: Just one yolk helps set the filling while keeping it silky smooth.
• Vanilla Extract: A splash adds warmth and depth to the buttery crust.

My Method for Perfect Lemon Blueberry Tart

Let’s get baking with these simple steps:

1. Start by mixing cornstarch and lemon juice in a small bowl until dissolved. Combine blueberries and sugar in a saucepan over medium heat, cooking for 3 minutes while mashing the berries, then add the cornstarch mixture and cook 2 more minutes until thickened.
2. Preheat your oven to 350°F (177°C). In a medium bowl, mix melted butter, sugar, vanilla, and salt, then stir in the flour until completely combined to form a thick dough.
3. Press the dough firmly into the bottom and up the sides of a 9-inch tart pan using a spatula or your hands. Bake for 15 minutes until edges are lightly browned, then use a fork to poke shallow holes all over the warm crust.
4. Whisk the sweetened condensed milk, lemon juice, lemon zest, and egg yolk together until smooth. Pour this filling directly into the warm crust.
5. Drop spoonfuls of the blueberry sauce over the filling and use a toothpick or knife to gently swirl them together. Bake for 17 to 19 minutes until the center no longer jiggles when tapped.
6. Allow the Lemon Blueberry Tart to cool completely at room temperature before chilling in the refrigerator for at least 2 hours to set fully.

My Best Tips for Perfect Lemon Blueberry Tart

Always use fresh lemon juice rather than bottled varieties to ensure the Lemon Blueberry Tart has a bright, authentic flavor. Bottled juice often lacks the zesty punch that makes this dessert so refreshing and delicious.

Be careful not to overbake the tart, as the center should still have a slight jiggle when you pull it from the oven. The filling will continue to firm up as it cools and chills in the refrigerator.

I recommend chilling the finished tart for at least two hours to allow the filling to set into a clean, sliceable consistency. If you try to slice it while warm, the filling may be too soft to hold its shape.

How I Like to Serve This Lemon Blueberry Tart

A dollop of whipped cream on top softens the tanginess and adds a lovely creamy finish to each slice. I also like to garnish the plate with a few fresh mint leaves for a pop of color.

You can serve this Lemon Blueberry Tart chilled or let it sit at room temperature for 15 minutes before serving. It pairs beautifully with a hot cup of tea or coffee in the afternoon.