Why You’ll Love This Recipe

I love this dessert because it delivers a full spectrum of flavor and texture—crunchy, smooth, fruity, and creamy—all in one slice. The tang of lemon cuts through the richness, while the blueberries bring a jammy sweetness that keeps it from being too heavy. It’s simple enough to whip up for a weeknight treat but elegant enough to serve at a dinner party or summer picnic. Plus, it can be made ahead of time, making entertaining a breeze.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
1 cup fresh blueberries
1/4 cup sugar (for blueberry filling)
1 tablespoon cornstarch
1/4 cup water
1 cup sweetened condensed milk
1/2 cup lemon juice
1 tablespoon lemon zest
3 egg yolks
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Directions

I preheat the oven to 350°F (175°C).
In a bowl, I mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until the texture resembles wet sand.
I press this mixture firmly into the bottom of a 9-inch pie pan to form the crust and bake it for 10 minutes. Then I let it cool while preparing the filling.
In a saucepan, I combine the blueberries, 1/4 cup sugar, cornstarch, and water. I cook it over medium heat for about 5 minutes, stirring occasionally, until the mixture thickens and the blueberries begin to burst. I let it cool slightly before spreading it over the crust.
In a separate bowl, I whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth and well blended.
I pour the lemon mixture over the blueberry layer and bake for 15 minutes, just until the lemon layer is set.
I let the dessert cool to room temperature, then refrigerate it for at least 2 hours to chill completely.
Once chilled, I whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. I spread this whipped cream over the top right before serving.

Servings and timing

This recipe makes 8 servings.

Prep time: 15 minutes
Cook time: 25 minutes
Chill time: 2 hours
Total time: About 2 hours 40 minutes

Variations

Gluten-free option: I use gluten-free graham crackers for the crust and keep everything else the same.
Swap the berries: Raspberries or blackberries work beautifully if I want a different twist.
Time-saver: When I’m in a hurry, I use store-bought whipped topping instead of whipping cream from scratch.
Extra lemon flavor: I stir a bit of extra lemon zest into the whipped topping for even more citrus brightness.
Crust upgrade: Sometimes I mix in a few crushed nuts (like almonds or pecans) into the crust for added texture and flavor.

Storage/Reheating

I store this dessert covered in the refrigerator for up to 3 days. It’s best served cold, straight from the fridge. I don’t recommend freezing it, as the texture of the custard and whipped topping can change. No reheating is needed—it’s meant to be enjoyed chilled.

FAQs

Can I use frozen blueberries?

Yes, I’ve used frozen blueberries when fresh ones weren’t available. I don’t thaw them first—just cook them a little longer in the saucepan to allow the mixture to thicken.

Is it safe to use raw egg yolks?

The egg yolks are baked in the oven as part of the lemon filling, so they’re cooked through and safe to eat.

Can I make this ahead of time?

Definitely. I usually prepare it the night before and add the whipped cream topping just before serving.

Can I skip the whipped cream?

Yes. The dessert is still delicious without it, but the whipped cream adds a nice finishing touch. I’ve also topped it with Greek yogurt for a tangier twist.

What’s the best way to cut clean slices?

I run a sharp knife under warm water, wipe it clean between slices, and cut straight down for clean, tidy servings.

Conclusion

Lemon Blueberry Delight is one of those desserts that feels like sunshine on a plate. The contrast of tangy lemon and sweet berries over a buttery graham crust hits every note I want in a summer dessert—or any time I need a bright, cheerful treat. Whether I’m serving guests or just indulging at home, this one never fails to impress.

Lemon Blueberry Delight

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Author: Mia
Total Time: ~2 hours 45 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

This Lemon Blueberry Delight is the perfect balance of tangy lemon and sweet blueberries on a buttery graham cracker crust, topped with whipped cream. Light, creamy, and totally irresistible!

Instructions

Preheat oven to 350°F (175°C).

Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch pie pan. Bake for 10 minutes, then cool.

Make the blueberry filling: In a small saucepan, combine blueberries, sugar, cornstarch, and water. Cook over medium heat for ~5 minutes, until thickened and berries burst. Cool slightly.

Spread the blueberry mixture evenly over the cooled crust.

Prepare lemon filling: In a bowl, whisk sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth. Pour over blueberry layer.

Bake for 15 minutes, or until lemon layer is just set. Cool to room temperature, then refrigerate for at least 2 hours.

Make whipped cream: Beat heavy cream with powdered sugar and vanilla extract until soft peaks form.

Spread whipped cream over chilled pie. Serve and enjoy!

Notes

Make it gluten-free: Use gluten-free graham crackers.

Berry swaps: Substitute with raspberries or blackberries.

Time saver: Use store-bought whipped cream.

Extra lemony? Add more zest to the whipped topping for a citrus punch.

Serving suggestion: Pairs beautifully with herbal tea, vanilla ice cream, or a chilled glass of white wine.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baked
Cuisine: American