Lemon Blueberry Cream Pie

4.8 from 4 reviews
Jump to Recipe
This post may contain affiliate links. Please read our disclosure policy.
A fabulous summer pie recipe: Lemon Blueberry Cream Pie. Easy to prepare and super delicious!

Another one of my favorite things about summer is this Lemon Blueberry Cream Pie! It’s the perfect summer dessert when fresh blueberries are in season.

This lemon blueberry cream pie recipe has been in my collection for many years and I always dig it out right around this time of year when blueberries are their sweetest! I originally clipped the recipe from the pages of Better Homes & Garden magazine, and credit for this wonderful pie goes to Catherine Schott from Needham, Massachusetts who entered this recipe in the magazine’s contest for custard and cream pies. She won a $400 prize for this recipe – but it’s so good – it’s a grand prize winner in my book!

A fabulous summer pie recipe: Lemon Blueberry Cream Pie. Easy to prepare and super delicious!

It’s a super easy recipe to make! This pie has a luscious filling made from a sweet and lemony curd that takes just minutes to make. Once the curd cools, it gets mixed with sour cream and fresh blueberries. Then the filling is poured into a light and flaky baked pie crust and refrigerated until chilled – and you’re done! This pie has the perfect amount of bright lemony, creamy flavor and the burst of the sweet blueberries is pure summertime in your mouth!

The original recipe also suggests an optional topping of sweetened whip cream when serving. But this pie is so creamy and delicious as is, we’ve never added that topping – but I’m sure it would be delicious either way!

Print

Lemon Blueberry Cream Pie

Lemon Blueberry Cream Pie - A Family Feast
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 4 reviews

  • Author: A Family Feast
  • Prep Time: 4 hours 5 mins
  • Cook Time: 10 mins
  • Total Time: 4 hours 15 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Ingredients

Units Scale
  • 1 9-inch baked pie crust (see our How To Blind Bake a Pie Crust)
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1 cup milk
  • 3 beaten egg yolks
  • 1/4 cup butter
  • 1 packed tablespoon finely shredded lemon peel (approximately 2 lemons)
  • 1/4 cup lemon freshly squeezed lemon juice
  • 1 8–ounce container sour cream
  • 2 cup fresh blueberries, rinsed and cleaned
  • Optional: Sweetened whipped cream and lemon slices for garnish

Instructions

  1. Prepare a baked pie crust according to your recipe instructions and let cool completely.
  2. In a medium saucepan, combine sugar, cornstarch, milk, egg yolks, butter and lemon peel. Cook over medium heat, stirring constantly, until the mixture is thick and bubbly. Cook and stir for two minutes more. Remove from the heat and stir in the lemon juice.
  3. Pour the mixture into a large mixing bowl and immediately cover with plastic wrap, pushing down and making sure that the plastic is touching the top of the lemon curd so that a skin doesn’t form. Let cool to room temperature.
  4. When the lemon curd has cooled, gently stir in the sour cream and blueberries, taking care not to break the blueberries. When mixed completely, pour into your baked pie crust.
  5. Cover and chill at least 4 hours.
  6. If desired, serve with sweetened whipped cream and garnish with lemon slices.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

You may also like:

White Chocolate Banana Cream Pie

White Chocolate Banana Cream Pie {#PiDay Party} - A Family Feast

Lemon Curd

Lemon Curd - A Family Feast

Lemon Meringue Pie Fudge

Lemon Meringue Pie Fudge & Dessert Mash-Ups Cookbook Giveaway - A Family Feast

No-Bake Chocolate Cheesecake Pie

No-Bake Chocolate Cheesecake Pie - A Family Feast

Last updated: August 20, 2024

Martha is part of the husband-wife team that creates A Family Feast. She loves to cook and entertain for family and friends, and she believes that serving a great meal is one of the best ways to show someone that you care. Martha is a self-taught home cook, who loves to read cookbooks and try new recipes. After a decades-long career in business and online marketing, she now runs A Family Feast full-time. Her specialties are baking, desserts, vegetables and pasta dishes.

You might also like...

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

34 Comments

  1. This is one of my favorite pies. I can’t find the nutritional chart with the carbs listed for a serving. We have a type 1 Diabetic in our house so the carb count is important

    Reply

    1. We haven’t tried this recipe with a sugar substitute so I can’t say for sure. You might need to make some other changes to the recipe as well.

      Reply

  4. Can this be made ahead and if so, how far ahead? I presume you would not put the whipped cream on top until ready to serve if you were making ahead? Thank you!

    Reply

    1. Hi Becky – If you want to make it ahead, I’d suggest only making the filling ahead of time (probably no more than two days ahead) and chilling it. Bake the crust the day you plan to serve it (or maybe one day ahead) – but fill the crust with the cream filling the day you plan to serve it. This will prevent the crust from getting soggy.

      Reply

    1. Hi Carol – it won’t be exactly the same but it could work. We’ve never tried doing so, so I can’t give you any suggestions or advice if other adjustments will need to be made.

      Reply