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Creamy Lemon Blueberry Pie combines two summer-fresh flavors into a creamy no bake pie! This is an easy dessert that you can make ahead for all of your summer parties and BBQs. It’s made with fresh blueberries, lemon, and a sweet shortbread cookie crust.

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Overhead shot of lemon blueberry pie surrounded by blueberries and lemons
Table of Contents
  1. Creamy Lemon Blueberry Pie Recipe
  2. Ingredients in No Bake Blueberry Lemon Pie
  3. How to Make Lemon Blueberry Pie No Bake
  4. Storing and Make-Ahead Instructions
  5. Other Summery Lemon Blueberry Desserts
  6. Creamy Lemon Blueberry Pie Recipe Recipe

Creamy Lemon Blueberry Pie Recipe

If it’s summer, I’m all about the easy desserts – especially no bake desserts! This blueberry lemon pie checks that easy box. It’s an easy no bake lemon blueberry cream pie bursting with summer flavor. I just love lemon blueberry desserts, and this pie is always a favorite.

This pie starts with a shortbread cookie crust – mix a few ingredients, and it’s ready to press into the pie plate.

The filling combines homemade whipped cream with sweetened condensed milk and all the fresh blueberries. I add a triple dose of lemon, too: juice, zest, and extract. It adds the perfect bright acidity to balance out the sweetness of the fruit and milk.

This is the perfect make-ahead dessert because lemon blueberry pie with condensed milk needs time to chill in the refrigerator, so it’s set when you serve it. Make it a day in advance, and then add the garnishes before serving it.

Ingredients in No Bake Blueberry Lemon Pie

Crust: You will need crushed shortbread cookies, sugar, and unsalted butter.

Whipped cream: Use cold heavy whipping cream, granulated sugar, and vanilla extract.

Blueberry filling: Fresh blueberries are combined with lemon juice, zest, and lemon extract. Sweetened condensed milk adds sweetness and helps the cake set up while chilling.

The BEST No Bake Shortbread Crust

Whatever pie you’re making, this is the BEST No Bake Shortbread Crust to use with it! It’s an easy cookie crust recipe with just 2 ingredients. BEST Shortbread Crust with Cookies How many times have you decided to make a no-bake pie and headed to the grocery store for one of those store-bought pie crusts…

One slice of lemon blueberry pie on a plate topped with blueberries and a lemon slice

How to Make Lemon Blueberry Pie No Bake

  1. Combine the crushed cookies and sugar in a mixing bowl. Add the melted butter and stir until the mixture looks like wet sand.
  2. Press the crust into a 9 or 10” pie plate. Press it evenly in the bottom and up the sides of the pan. Chill the crust while you make the filling.
  3. Whip the cream, sugar, and vanilla in a large bowl with an electric mixer until the mixture holds stiff peaks.
  4. Mix the sweetened condensed milk, lemon juice, zest, and extract in a separate bowl. Fold in half of the whipped cream and then fold in the blueberries. Reserve the rest of the whipped cream for topping the pie.
  5. Spoon the filling into the chilled crust and cover the pie with plastic wrap. Chill it for at least three hours.
  6. When you’re ready to serve the pie, decorate it with the rest of the whipped cream and add lemon slices and blueberries on top.

Storing and Make-Ahead Instructions

You can make the crust ahead and refrigerate it or freeze it until you’re ready to make the filling.

You can make the filling a day in advance and let the pie chill overnight. Just wait to add the decorations until you’re ready to serve it.

Leftover lemon blueberry cream pie will keep in the refrigerator for two days. Keep it loosely covered with plastic wrap.

Side shot of lemon blueberry pie surrounded by blueberries and lemons

Expert Tips

  • When you crush the cookies for the crust,be sure to really crush them – if you have a lot of uneven chunks, your crust won’t hold together as well.
  • Instead of shortbread cookies, you can make a graham cracker crust for this pie. It works well, too!
  • This no bake lemon blueberry pie is best served cold from the refrigerator. It will soften at room temperature, so don’t leave it sit out for more than an hour.
  • You can also make this pie with fresh raspberries, blackberries, or chopped strawberries.

Other Summery Lemon Blueberry Desserts

Side shot of lemon blueberry pie surrounded by blueberries and lemons

Creamy Lemon Blueberry Pie Recipe

5 from 3 votes
Lemon Blueberry Pie is a creamy no bake pie recipe that’s easy and perfect for summer – tons of lemon flavor with fresh blueberries inside!
Prep Time 20 minutes
Chill Time 3 hours
Total Time 3 hours 20 minutes
Yield 8 servings
Serving Size 1 serving

Ingredients
 

Crust:

  • 2 ¾ cups (277g) finely crushed shortbread cookies (from about 10-11 ounces of cookies)
  • 1 tablespoon (13g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted

Whipped Cream

  • 2 cups (474 ml) cold heavy whipping cream
  • 2 tablespoons (26g) granulated sugar
  • 1 teaspoon vanilla extract

Filling:

  • 1 14 ounce can sweetened condensed milk
  • ¾ teaspoon lemon zest
  • ½ cup (118ml) fresh lemon juice
  • ¼ teaspoon lemon extract
  • 1 ½ cups (218g) fresh blueberries (washed and patted dry)

Instructions

Make the Crust:

  • Place crushed cookies in a medium sized bowl and add sugar. Stir with a fork, then add melted butter and stir together until combined. Mixture will be like wet sand.
  • Press mixture into the bottom and up the sides of a 9- or 10-inch pie plate. Chill while preparing filling.
  • Place heavy whipping cream in a large bowl and beat with a hand or a stand mixer until stiff peaks form, adding sugar and vanilla during mixing. Chill until ready to use.
  • Stir sweetened condensed milk, lemon zest, and lemon juice in a large bowl. Add half of the whipped cream (192 g) and fold carefully until mixture is combined. Carefully fold in blueberries. (Chill remaining whipped cream for serving.)
  • Place filling in prepared crust. Cover with plastic wrap and chill at least 3 hours in refrigerator.
  • Before serving, decorate with remaining whipped cream, lemon slices and blueberries. The pie will soften at room temperature so don’t leave it out more than an hour.
  • Store in refrigerator for up to 2 days.

Recipe Nutrition

Serving: 1serving | Calories: 734kcal | Carbohydrates: 63g | Protein: 6g | Fat: 51g | Saturated Fat: 26g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 305mg | Potassium: 169mg | Fiber: 2g | Sugar: 27g | Vitamin A: 1223IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 3mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern
Keyword blueberry, lemon, pie
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85+ Recipes for the best cookies, brownies and bars on the planet. An Amazon Editors’ Pick in Best Cookbooks, Food & Wine.

Lemon blueberry pie with one slice cut out of dish and blueberries and lemons in background and recipe title on top of photo

This Lemon Blueberry Pie is an easy dessert that you can make ahead for all of your summer parties and BBQs. It’s made with fresh blueberries, lemon, and a sweet shortbread cookie crust.

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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1 Comment

  1. This looks yummy! I think the only change I would make is to use candied lemon slices on the top for decoration. Other than that – it looks just perfect. This is now on next weekend’s to-do list.
    Thanks for the recipe!