Lemon Blueberry Pie
Lemon Blueberry Pie: A Zesty, Creamy Summertime Favorite. This delicious dessert combines creamy, tangy lemon cheesecake with sweet blueberry pie filling, all nestled inside a buttery graham cracker crust. Whether you’re hosting a backyard barbecue, celebrating a special occasion, or just craving a slice of sunshine, this pie delivers the ideal balance of citrusy brightness and berry sweetness.
Why You’ll Love This Lemon Blueberry Pie
- Quick and Easy: No complicated water baths or springform pans here! This pie-style cheesecake comes together effortlessly.
- Versatile Crust: Use a store-bought graham cracker crust for convenience, or make your own for a deeper, toasty flavor.
- Bursts of Blueberry: The pie features blueberry pie filling layered underneath the cheesecake, and served chilled on top.
- Perfectly Tangy: With fresh lemon zest and juice, this dessert has a lively, refreshing zing.
- Crowd-Pleaser: A gorgeous dessert that looks bakery-made, but is achievable in your own kitchen.
Making Lemon Blueberry Pie
Start by preheating your oven to 350°.
Then, figure out your pie crust; either buy one, or simply make one. Here’s my Homemade Graham Cracker Pie Crust recipe. We’ll be baking it with the filling in it, so no need to par-bake it.
Next, open the pie filling; measure 1 cup into a small bowl, and refrigerate the remaining for later. Stir in 1/2 a teaspoon of the fresh lemon zest, then, pour that over your crust. Bake for 15 minutes.
Meanwhile, beat the cream cheese in a large bowl until light and fluffy. Gradually add in the sweetened condensed milk, lemon juice, vanilla, and remaining lemon zest.
Then, add the eggs one at a time, scraping the sides as necessary.
Pour the cheesecake mixture over the blueberry pie filling layer and bake for another 25 minutes, or until set.
Cool the dessert completely on a wire rack, then cover and refrigerate until ready to serve.
Serve with the remaining blueberry pie filling or fresh blueberries. A dollop of Homemade Whipped Cream is also a winner.
Serving Suggestions
Pair this delicious Lemon Blueberry Pie with:
- Iced herbal tea or lavender lemonade
- A crisp glass of Riesling or Moscato
- A backyard picnic or sunny afternoon brunch
Cheesecake Lover?
Me, too! — and I have more recipes in all forms, shapes, and sizes. In the search bar, enter “cheesecake,” or click HERE and I’ll drive you there. No charge.
If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much.
Lemon Blueberry Pie
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
- Preheat oven to 350°. Have your unbaked graham cracker crust ready, whether homemade or store-bought.
- In small bowl, combine 1 cup blueberry pie filling with 1/2 teaspoon lemon zest. Stir; pour into crust. Bake for 15 minutes. (Refrigerate remaining pie filling for later.)
- Meanwhile, in large bowl, beat the cream cheese until light and fluffy. Gradually beat in the sweetened condensed milk, lemon juice, vanilla, and remaining lemon zest. Scrape sides as necessary.
- Add eggs one at a time until incorporated, then pour over the blueberry pie filling when it comes out of the oven.
- Bake for 25 minutes, or until set. Cool completely on a wire rack, then refrigerate until ready to serve. Serve with the remaining pie filling or fresh blueberries. Enjoy!
Nutrition
Lemon Blueberry Pie
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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 a friend who needs a little slice of sunshine!
In the meantime, I hope you have yourself a blessed day.
