Why You’ll Love This Recipe
I’ve tested many crust variations over the years, and I always land on this winning method. Pressing finely pulsed crumbs with melted coconut oil and maple syrup creates a moisture-resistant shell that bakes firm yet tender.
Filling the crust while it is still slightly warm seals the crumbs so blueberry juices cannot seep in. If you love Key Lime Pie’s bright tang, wait until you taste that same zing wrapped in sweet blueberries.
This lemon blueberry tart recipe makes an easy and delicious spring or summer dessert, and is especially great for holidays: think Mother’s Day brunch, Father’s Day BBQs, 4th of July, and more!
Need another lemon-blueberry treat? Try my blueberry lemon quick bread next. My blueberry cobbler hits the spot when you need spoon-and-bowl comfort.
Ingredients You’ll Need
- Graham-cracker crumbs: classic comfort; swap gingersnaps or vanilla wafers for spice or extra vanilla.
- Coconut oil or butter: keeps the crust golden brown and flavorful.
- Pure maple syrup: natural sweetener that binds; honey works too.
- Fresh blueberries: or thawed frozen berries drained well.
- Arrowroot: thickens the blueberry mixture without clouding flavor.
- Sweetened condensed milk: ensures silky lemon filling.
- Whole-milk Greek yogurt: adds protein and subtle tang.
- Fresh lemons: you will use both lemon juice and zest.
How to Make a Blueberry Lemon Tart
Bake a pressed graham-cracker crust 10 minutes; whisk condensed milk, yogurt, lemon, and zest; swirl with quick blueberry sauce; bake 15 minutes until gently set; chill three hours for a crisp-crusted, creamy blueberry lemon tart.
Step 1: Preheat oven to 375°F and lightly grease a 9-inch tart pan with removable bottom. Line with parchment paper if desired. In a food processor, pulse graham cracker crumbs, coconut oil, maple syrup, and salt until the mixture resembles wet sand. Firmly press into pan,
Step 2: Bake crust 10 minutes until fragrant and lightly toasted. Set aside and let cool at room temperature; reduce oven to 350°F.
Step 3: Simmer blueberries and cane sugar for five minutes. Stir in arrowroot slurry and cook until thick.
Step 4: Blend once cooled to lukewarm for a velvety blueberry swirl.
Step 5: Whisk condensed milk, Greek yogurt, lemon zest, and juice until smooth.
Step 6: Pour half of the creamy lemon filling into the warm crust; dot with half the blueberry mixture. Add the remaining lemon filling, then the remaining blueberry sauce. Drag a skewer through to create elegant swirls.
Step 7: Bake 15 minutes. Center should wobble slightly. Cool 30 minutes, then refrigerate at least three hours until chilled through. Slice cold, wiping knife between cuts, and serve with vanilla ice cream or a mound of fresh berries.
Craving more citrus? My lemon ricotta soufflé delivers a cloud-light finish.
Troubleshooting Your Tart
- Soggy crust: Blind-bake 10 minutes and fill while the crust is still warm.
- Cracked filling: Bake only until the center jiggles slightly; over-baking causes cracks.
- Runny curd: Chill the tart fully; condensed-milk custard firms while cold.
- Blueberries sank: Swirl the sauce lightly so it rests near the surface.
Try my lemon poppy seed muffins for citrus lovers and mixed berry crumble pie when you need a crowd-pleasing dessert.
Serving & Storage Tips
- Serve by itself or with whipped cream or vanilla ice cream.
- Store leftovers, covered with plastic wrap, in the pan inside an airtight container for up to four days.
Recipe FAQs
Bake the graham crust first, cool five minutes, then add filling; the warm crumbs seal together and repel moisture.
Yes. Thaw completely, drain excess liquid and proceed with the stovetop sauce for identical set and flavor.
A short ten-minute bake contracts the crumbs and locks in fat so the crust slices neatly without crumbling.
Cover the pan lightly with plastic wrap; in the refrigerator the crust stays crisp and the filling creamy for four days.
Press crust into four-inch tart pans or a mini muffin tin and bake five minutes. Fill and bake for eight to ten minutes until set. Serve your mini tarts on plates with desired toppings.
More Delicious Recipes
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Classic Blueberry Lemon Tart (with Graham Cracker Crust)
Ingredients
Crust
- 2 cups graham cracker crumbs, about 14-18 standard crackers pulverized in a food processor
- 6 Tablespoons unrefined virgin coconut oil, melted, or melted butter or plant butter
- 3 Tablespoons pure maple syrup or honey
- Pinch sea salt
Blueberry Swirl
- 6 ounces blueberries, fresh or frozen/defrosted
- 1 Tablespoon cane sugar or maple sugar
- 1 teaspoon water mixed with 1 teaspoon arrowroot, cornstarch can be substituted
Filling
- 14 ounces (1 can) sweetened condensed milk or sweetened condensed coconut milk
- ½ cup + 1 Tablespoon plain unsweetened whole milk Greek yogurt
- 1 Tablespoon grated lemon zest, from approximately 2-3 lemons
- 6 Tablespoons freshly squeezed lemon juice, from approximately 2-3 lemons
Instructions
- Position oven rack to the middle position of the oven and preheat the oven to 375 degrees F. Grease the bottom of a 9-in tart pan with a removable bottom. Line the bottom, if desired, with parchment. You do not need to grease the sides.
- Prepare the crust: process all crust ingredients in the bowl of a food processor fitted with the metal blade until it resembles wet sand. If you don’t have a food processor, you can combine graham cracker crumbs, coconut oil, maple syrup and salt in a large bowl. Transfer mixture to the prepared tart pan and press crumbs firmly into the bottom and up the sides of the dish making an even layer. You can use the bottom of a stainless steel measuring cup to do this. The better you press the crust, the better it will hold together.
- Bake for 10 minutes, until just slightly browned. Remove from the oven and let the crust cool if you have time. Even if it’s a little warm, you can still fill it. This can be done a day in advance.
- Lower the oven temperature to 350 degrees F.
- Place the blueberries and sugar in a small saucepan and cook over medium-low heat until the blueberries have started to lose their shape, about 5 minutes. Add the arrowroot-water mixture and cook over low heat until thickened. Cool slightly. Puree in a personal blender or with an immersion blender and reserve. Only blend in a personal blender if the mixture has cooled. Otherwise, use an immersion blender or a regular blender with the top ajar slightly.
- In a large bowl (I like to use something with a spout like a large measuring cup) whisk together the condensed milk, yogurt, lemon zest, and lemon juice until smooth. Pour half of the lemon yogurt mixture onto the crust and dollop with half of the blueberry sauce. Pour the other half of the lemon mixture on top and dollop with the remaining blueberry sauce. Swirl the filling with a thin skewer or the tip of a paring knife, but do not over swirl.
- Bake for 15 minutes, until the filling is almost set; it should wobble a bit like jell-o. Let cool at room temperature for 30 minutes, then place in the refrigerator to chill thoroughly, about 3 hours.
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