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Creamy Lemon Blueberry Pie

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This creamy lemon blueberry pie features a silky lemon-vanilla filling studded with juicy blueberries, all nestled in a buttery graham cracker crust. It’s an easy, crowd-pleasing summer dessert that’s perfect for gatherings or a sweet treat any time.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 8 oz cream cheese, softened
  • 1 cup sour cream (full-fat or Greek yogurt)
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tablespoon fresh lemon juice
  • Zest of 1 large lemon
  • 1 teaspoon pure vanilla extract
  • 2 cups fresh blueberries (or frozen, unthawed; toss in 1 tablespoon flour if using frozen)
  • ½ cup heavy whipping cream (optional, for topping)
  • 2 tablespoons powdered sugar (optional, for topping)
  • Extra lemon zest and blueberries for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, mix graham cracker crumbs with sugar. Stir in melted butter until mixture resembles damp sand.
  3. Press mixture evenly into the bottom and up the sides of a 9-inch pie dish. Bake for 8-10 minutes until lightly golden and set. Let cool.
  4. In a large bowl, beat softened cream cheese with sour cream until creamy and smooth (about 2 minutes).
  5. Add sugar, eggs, lemon juice, lemon zest, and vanilla extract. Mix on medium speed until just combined.
  6. Gently fold in blueberries using a spatula. If using frozen berries, toss them in 1 tablespoon flour first.
  7. Pour filling into baked crust and smooth the top.
  8. Bake for 30-35 minutes, until edges are set but center still jiggles slightly.
  9. Cool pie at room temperature for at least 1 hour, then chill in the fridge for at least 2 hours or overnight.
  10. For optional topping: Whip heavy cream with powdered sugar until soft peaks form. Spread or pipe over chilled pie.
  11. Garnish with extra lemon zest and blueberries before serving.

Notes

For gluten-free, use gluten-free graham crackers. For dairy-free, substitute coconut yogurt and non-dairy cream cheese. Chill the pie overnight for best flavor and texture. If using frozen blueberries, toss in flour to prevent excess moisture. Don’t overmix the filling to avoid cracks. The pie is best served chilled.

Nutrition

Keywords: lemon blueberry pie, creamy pie, summer dessert, easy pie recipe, fruit pie, graham cracker crust, blueberry dessert, lemon dessert

Find it online: https://jodierecipes.com/creamy-lemon-blueberry-pie-recipe-easy-summer-dessert-idea/