Lemon Blueberry Delight Pie – Easy Creamy Layered Dessert

WANT TO SAVE THIS RECIPE?

This rich, creamy Lemon Blueberry Delight Pie layers buttery graham cracker crust, jammy blueberry compote, and silky lemon filling under a blanket of whipped cream. It’s the ultimate make-ahead dessert for summer picnics, spring brunches, or year-round sweet cravings. The tart lemon contrasts beautifully with the sweet berries, delivering a cool, creamy bite in every forkful. Whether you’re planning a party or just need an easy no-fuss treat, this crowd-pleasing dessert is sure to wow.

Perfect for easy dessert ideas, make-ahead party desserts, or fruit-filled comfort food, this pie is bursting with flavor, texture, and vibrant color.

Why You’ll Love This Lemon Blueberry Delight

• No mixer required – Easy to make with just bowls and a whisk.

• Bright, fresh flavors – Bursting with lemon and blueberry.

• Great for make-ahead – Chill and serve when ready.

• Light but luscious – A refreshing yet creamy treat.

• Eye-catching layers – Perfect for spring, summer, or Easter tables.

• Customizable – Add berries, swap crust, or play with the topping.

Ingredient Breakdown

• Graham Cracker Crumbs: The base of the crust; adds sweetness and crunch.

• Granulated Sugar: Sweetens the crust and the blueberry compote.

• Unsalted Butter: Binds the crust and gives it a rich flavor.

• Fresh Blueberries: Provide the sweet-tart fruit filling layer.

• Cornstarch: Thickens the blueberry sauce into a spreadable compote.

• Sweetened Condensed Milk: Adds creaminess and sweetness to the lemon layer.

• Lemon Juice & Zest: Brings the signature tart lemon flavor.

• Egg Yolks: Help the lemon filling set while baking.

• Heavy Whipping Cream: Whipped for the airy topping.

• Powdered Sugar: Sweetens the whipped cream without grittiness.

• Vanilla Extract: Adds warm depth to the topping.

Step-by-Step Instructions

1. Make the Crust
   Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl until evenly combined. Press into the bottom of a 9-inch pie pan. Bake for 10 minutes, then set aside to cool.

2. Cook the Blueberry Compote
   In a small saucepan, combine blueberries, sugar, cornstarch, and water. Cook over medium heat, stirring often, for 5–6 minutes or until thickened and bubbly. Let cool slightly, then spread evenly over the cooled crust.

3. Prepare the Lemon Filling
   In a mixing bowl, whisk together sweetened condensed milk, lemon juice, zest, and egg yolks until smooth. Pour over the blueberry layer and gently spread to the edges.

4. Bake the Pie
   Return to the oven and bake for 15 minutes, or until the lemon filling is just set. Remove and let cool completely at room temperature. Then refrigerate for at least 2 hours.

5. Make the Whipped Topping
   Just before serving, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread over the chilled pie.

Pro Tips

• Use fresh lemon juice for the brightest flavor—bottled juice can taste flat.

• Don’t overbake the lemon layer—it should jiggle slightly in the center.

• Let the pie fully chill before slicing to ensure clean layers.

• Use cold cream and bowl when whipping for the fluffiest topping.

• Add whipped topping right before serving to keep it fresh and airy.

Ingredient Swaps & Variations

• Swap graham crust with shortbread or vanilla wafer crumbs.

• Use frozen blueberries if fresh aren’t available—just cook a few extra minutes.

• Add cream cheese to the lemon layer for a cheesecake twist.

• Top with more berries for decoration.

• Use coconut whipped cream to make it dairy-free.

Serving Suggestions

Serve chilled, sliced into clean wedges. Garnish with extra lemon zest, fresh blueberries, or a sprig of mint. Pairs beautifully with iced tea, lemonade, or a fruity rosé.

Make Ahead & Storage Tips

• Make Ahead: Assemble up to 2 days in advance.

• Store: Cover leftovers tightly and refrigerate for up to 4 days.

• Don’t Freeze: The whipped cream topping may separate after freezing.

• Whipped Cream Tip: Whip just before serving for the best texture.

Frequently Asked Questions

Can I make this pie the day before?
Yes! In fact, it’s best when fully chilled—make it the night before and add whipped cream before serving.

Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for best flavor, but bottled can be used in a pinch.

Can I use frozen blueberries?
Yes, just simmer a little longer and don’t thaw them first.

Is this pie gluten-free?
Use gluten-free graham crackers to make the crust gluten-free.

Can I use Cool Whip instead of homemade whipped cream?
Absolutely—store-bought whipped topping is a great shortcut.

WANT TO SAVE THIS RECIPE?