Lemon Blueberry Pie: A bright, creamy summertime favorite. This dessert layers tangy lemon cheesecake over sweet blueberry pie filling in a buttery graham cracker crust. It’s simple to make, looks impressive, and balances citrusy brightness with fresh berry sweetness—perfect for barbecues, brunches, or a sunny afternoon treat.
Why You’ll Love This Lemon Blueberry Pie
- Quick and easy: No water baths or springform pans—this pie-style cheesecake comes together with minimal fuss.
- Flexible crust: Use a store-bought graham cracker crust for convenience or bake your own for a richer, toasty flavor.
- Double blueberry impact: Blueberry pie filling is layered under the cheesecake and reserved to serve chilled on top.
- Perfectly tangy: Fresh lemon zest and juice give a lively, refreshing zing to the creamy filling.
- Crowd-pleaser: Bakery-worthy appearance with an easy, approachable method you can make at home.
Making Lemon Blueberry Pie
Preheat the oven to 350°F (175°C). Prepare a 9-inch graham cracker pie crust—homemade or store-bought—leaving it unbaked.
Measure 1 cup of blueberry pie filling into a small bowl and stir in 1/2 teaspoon fresh lemon zest. Reserve the remaining filling in the refrigerator for serving. Pour the blueberry-and-zest mixture into the crust and bake for 15 minutes.
While the crust and blueberry layer bake, beat 8 ounces softened cream cheese in a large bowl until light and smooth. Gradually add a 14-ounce can of sweetened condensed milk, 2 tablespoons lemon juice, 1 teaspoon vanilla extract, and the remaining lemon zest. Mix until combined, scraping the bowl as needed.
Add 2 large eggs one at a time, blending after each until fully incorporated. Pour the cheesecake mixture over the hot blueberry layer and crust, then return the pie to the oven and bake about 25 minutes, or until the center is set.
Let the pie cool completely on a wire rack, then cover and chill in the refrigerator until ready to serve. Serve slices topped with the reserved blueberry filling or fresh blueberries. A dollop of whipped cream is optional but delightful.
Serving Suggestions
Pair this Lemon Blueberry Pie with:
- Iced herbal tea or lavender lemonade
- A chilled glass of Riesling or Moscato
- A relaxed backyard picnic or a sunny brunch spread
Ingredients
- 1 9-inch graham cracker pie crust, homemade or store-bought
- 21 oz. can blueberry pie filling, divided
- 1 tsp. fresh lemon zest, divided (grated lemon peel)
- 8 oz. cream cheese, softened
- 14 oz. can sweetened condensed milk
- 2 Tbsp. lemon juice
- 1 tsp. vanilla extract
- 2 large eggs
Instructions
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Preheat oven to 350°F. Have your unbaked graham cracker crust ready.
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In a small bowl, mix 1 cup blueberry pie filling with 1/2 teaspoon lemon zest. Pour into the crust and bake 15 minutes. Refrigerate the remaining filling for serving.
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Beat the cream cheese until light and smooth. Gradually add the sweetened condensed milk, lemon juice, vanilla, and remaining lemon zest, scraping the bowl as needed.
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Add eggs one at a time until incorporated. Pour the cheesecake mixture over the baked blueberry layer.
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Bake 25 minutes or until set. Cool completely on a wire rack, then refrigerate until serving. Top slices with reserved blueberry filling or fresh berries and enjoy.
Notes & Nutrition
Servings: 8 slices. Total time about 55 minutes (15 minutes prep, 40 minutes cook). Calories per serving approximately 520 kcal. Adjust chilling time as needed for best slicing.
Cheesecake Lover?
If you enjoy cheesecake, explore more variations and recipes. Search your favorite recipe collection for additional ideas and inspiration.
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This easy Lemon Blueberry Pie is destined to become a staple in your dessert rotation. Pin it, print it, or share it with someone who would enjoy a slice of sunshine. Enjoy and have a lovely day.