Stunning Blueberry Lemon Tart Recipe

Give it up, my sweet friend! You cannot resist the temptation of this Stunning Blueberry Lemon Tart. I mean, just look at it!

That sunshine-yellow filling. Those juicy, bursting blueberries. It’s a total showstopper. This isn’t just a dessert; it’s a pure happiness generator. If you love this flavor combo, you must try my Lemon Blueberry Trifle for another easy, crowd-pleasing treat.

I’m telling you, one bite and you’ll be hooked. The zingy lemon and sweet berries are a match made in heaven. Let’s make some magic together!

Recipe Overview

• Cuisine: American/French
• Category: Dessert
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes (plus chilling)
• Servings: 8-10 slices

Do You Love This Recipe Too?

Okay, full confession time. I am completely, utterly obsessed with this tart. It all started at a little farmers’ market years ago.

I bought the most perfect blueberries and some giant, knobby lemons. I had to make something special. This tart was the result.

Now, I make it for every spring brunch and summer picnic. It never, ever fails to get those “OMG, you MADE this?!” reactions. That feeling is the best! For a fantastic brunch addition, my Lemon Blueberry Bread is always a hit.

My Shopping List for This Recipe

Grab your cutest market basket! We need simple, fresh things. The star players are, of course, bright lemons and plump blueberries.

Everything else is probably already in your pantry. Let’s check!

Let’s Get Your Ingredients Ready

Line everything up on your counter. It makes the process so smooth and fun. You’ll feel like a pastry chef in no time!

Recipe

Stunning Blueberry Lemon Tart Recipe

Make Stunning Blueberry Lemon Tart Recipe with simple ingredients and clear steps. Prep, cook, and enjoy—perfect for cozy evenings.

Author: Emily Morgan

Prep: 30 min | Cook: 35 min | Total: 1 hour

Serves: - 4 + bites

★ Rate 🖨 Print

Let’s Get Your Ingredients Ready

• For the Crust:
• 1 ½ cups all-purpose flour
• ½ cup powdered sugar
• ¼ teaspoon salt
• ½ cup (1 stick) cold unsalted butter, cubed
• 1 large egg yolk
• For the Lemon Filling:
• 4 large eggs
• 1 ½ cups granulated sugar
• ½ cup fresh lemon juice (about 3-4 lemons!)
• Zest from 2 lemons
• ½ cup heavy cream
• For the Topping:
• 2 cups fresh blueberries
• ¼ cup apricot jam (for glazing)

Bringing This Recipe to Life (Step-by-Step)

1

Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom. This is our secret for easy, beautiful serving!

2

Make the crust. In a food processor, pulse the flour, powdered sugar, and salt. Add the cold butter cubes and pulse until it looks like coarse sand.

3

Add the egg yolk. Pulse again until the dough just starts to clump together. This is perfect! Don’t over-mix.

4

Press the dough evenly into your prepared tart pan. Use a measuring cup to really press it into the sides. Prick the bottom all over with a fork.

5

Bake the crust for 15-18 minutes, until it’s just lightly golden. Let it cool slightly while you make the filling. Turn the oven down to 325°F (160°C).

6

Whisk the eggs and sugar for the filling until they’re smooth and combined. Whisk in the fresh lemon juice, zest, and heavy cream.

7

Pour this gorgeous, sunny filling into the warm crust. Carefully slide it back into the oven.

8

Bake for 25-30 minutes. The filling should be set with just a tiny jiggle in the center. Let it cool completely on a wire rack.

9

Once cool, arrange your blueberries in a gorgeous pattern on top. Warm the apricot jam with a tiny splash of water and brush it over the berries for a glossy, professional finish.

10

Chill the tart for at least 2 hours before slicing. I know, the wait is torture! But it makes slicing so clean.

Notes

Enjoy your homemade Stunning Blueberry Lemon Tart Recipe!

Nutrition Information

Calories: ~320 kcal

Carbohydrates: 45g

Protein: 4g

Fat: 14g

Saturated Fat: 8g

Fiber: 1g

Sugar: 32g

Did You Make This?

Leave a review and tag us on social media!

• For the Crust:
• 1 ½ cups all-purpose flour
• ½ cup powdered sugar
• ¼ teaspoon salt
• ½ cup (1 stick) cold unsalted butter, cubed
• 1 large egg yolk
• For the Lemon Filling:
• 4 large eggs
• 1 ½ cups granulated sugar
• ½ cup fresh lemon juice (about 3-4 lemons!)
• Zest from 2 lemons
• ½ cup heavy cream
• For the Topping:
• 2 cups fresh blueberries
• ¼ cup apricot jam (for glazing)

Bringing This Recipe to Life (Step-by-Step)

Ready? Put on some happy music. This is where the fun really begins. Follow these steps and you’ll have a masterpiece.

1. Preheat your oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom. This is our secret for easy, beautiful serving!
2. Make the crust. In a food processor, pulse the flour, powdered sugar, and salt. Add the cold butter cubes and pulse until it looks like coarse sand.
3. Add the egg yolk. Pulse again until the dough just starts to clump together. This is perfect! Don’t over-mix.
4. Press the dough evenly into your prepared tart pan. Use a measuring cup to really press it into the sides. Prick the bottom all over with a fork.
5. Bake the crust for 15-18 minutes, until it’s just lightly golden. Let it cool slightly while you make the filling. Turn the oven down to 325°F (160°C).
6. Whisk the eggs and sugar for the filling until they’re smooth and combined. Whisk in the fresh lemon juice, zest, and heavy cream.
7. Pour this gorgeous, sunny filling into the warm crust. Carefully slide it back into the oven.
8. Bake for 25-30 minutes. The filling should be set with just a tiny jiggle in the center. Let it cool completely on a wire rack.
9. Once cool, arrange your blueberries in a gorgeous pattern on top. Warm the apricot jam with a tiny splash of water and brush it over the berries for a glossy, professional finish.
10. Chill the tart for at least 2 hours before slicing. I know, the wait is torture! But it makes slicing so clean.

Fun Variations to Try Next Time

Made it once? Amazing! Now let’s play. Here are some easy twists for your next bake.

Swap the blueberries for raspberries or blackberries. They’re equally stunning and delicious.

Add a tablespoon of poppy seeds to the crust dough. It gives a lovely little crunch and looks so pretty.

For a fancier look, make a quick lemon curd instead of the baked filling. Top with a mountain of fresh berries and whipped cream!

How to Store, Freeze, and Reheat

This tart keeps beautifully! Store any leftovers (ha!) covered in the fridge for up to 3 days.

You can freeze the baked and cooled tart (without the fresh berry topping) for up to a month. Thaw overnight in the fridge.

Add your fresh berries and glaze right before serving. No reheating needed—it’s perfect cold!

NUTRITION INFORMATION

• Calories: ~320 kcal
• Carbohydrates: 45g
• Protein: 4g
• Fat: 14g
• Saturated Fat: 8g
• Fiber: 1g
• Sugar: 32g

A Quick Q&A on This Recipe

Can I use frozen blueberries?

I don’t recommend it for the topping, as they’ll bleed and get mushy. Stick with fresh for that perfect pop of color. Frozen are okay mixed into the filling, though!

My filling cracked! What happened?

Don’t panic! It happens if we over-bake it a touch. It will still taste incredible. Next time, pull it out when it’s just set with that slight jiggle. The secret is a lower, slower bake.

Can I make this ahead of time?

Absolutely! Bake the tart the day before. Add the berries and glaze a few hours before your guests arrive. It’s the ultimate make-ahead party hero.

There you have it! My all-time favorite tart recipe. It’s bright, beautiful, and tastes like a sunny day.

I am so excited for you to try this. Share it with people you love, or hey, keep it all for yourself. No judgment here! If you’re looking for more ways to enjoy blueberries, my cozy Blueberry Baked Oatmeal is perfect for breakfast.

I can’t wait to hear how yours turns out! Please leave a comment and a rating below to let me know what you think!