Take a look at this pie recipe I just found and make this Lemon Blueberry Pie Recipe … This pie is so simple to make and so delicious that you will want to make it every day! The lemon gives it a delicious tangy flavor that blends perfectly with the blueberries. The blueberries are a great alternative to traditional pie filling, since they are lower in calories and contain antioxidants that help protect your body from free radicals, which can cause damage to cells in your body. The free radicals can also cause cell mutations. This means that the more free radicals in your body, the more mutations in cells, which can lead to cancer, heart disease, and many other diseases.

This week we’re bringing you another recipe from our cookbook, All-New 5-Ingredient Cookbook! We’ve been constantly updating our cookbook to include new recipes that we think our readers will enjoy, and this week we’re sharing our version of lemon blueberry pie.

Blueberries are a fruit that have been enjoyed by people for centuries, but only recently has their superfood status been recognized. For example, studies have shown that blueberries can lower the risk of heart disease, regulate blood sugar, and decrease the risk of cancer. But, of course, other studies have shown that these benefits may not be true. In any case, this fruit is absolutely delicious, and is worth eating.

Blueberries and lemon are a delicious summer combination that lends itself to many desserts. But for summer barbecues, picnics and other gatherings, there’s nothing better than cake. Blueberry and lemon pie is a delicious dessert to enjoy with friends. Unlike the classic blueberry pie, where a thick layer of blueberry filling is placed on top of a layer of fresh, tart lemon, all piled into a perfectly layered crust. What sets this phenomenal cake apart from others is the delicious crumb topping. This lemon and blueberry pie is as beautiful as it is delicious. It’s perfect if you want to show off your baking skills to friends and family without making the classic lemon blueberry pie.

How to make a lemon and blackberry filling

Preparing the filling for this delicious cake is easier than it looks. Start with the lemon filling, which will serve as the bottom layer of the cake. Melt the butter, then stir in the sugar, lemon juice, salt, cornmeal and cornstarch. Let cool a little and then add the eggs one by one. It should be thick and smooth. Pour into the baked pie crust.

Then put the blueberries in a pan with the sugar, salt and cornstarch. Keep stirring until the mixture thickens and comes to a boil. Once boiling, take the blueberry mixture off the heat and carefully place on top of the lemon layer.

Expert tips for making the tastiest blueberry-lemon pie

– You can use fresh or frozen blueberries to make a lemon blueberry pie.

– If you are making the lemon filling, allow the mixture to cool slightly before adding the eggs. This prevents them from cooking in the melted butter.

– If the blueberry filling is a little runny, you can thicken it with a little more cornstarch or cook it longer on the stovetop.

– Sprinkle the top of the crumble with a little coarse sugar to add texture before baking.

– Use plain pie dough or, for more flavor, graham cracker dough.

Variations on blueberry lemon pie worth trying

Although lemon goes well with blueberries, you can also substitute it with orange. Or make a mixed berry filling with blueberries, blackberries and raspberries for a perfect summer cake.

How to store blueberry-lemon pie

Wrap the blueberry lemon tart in plastic wrap and store in the refrigerator for up to 5 days.


Preheat the oven to 425°F. Grease the pie pan with baking spray. Place the pie crust in the pan.

Place a weight on the crust to help shape it.

Bake the pie crust for about 15 minutes. Remove from oven and set aside.

Prepare the crumble. Sift the flour, sugar, salt and cinnamon and beat with a whisk. Melt the butter. Add the butter and vanilla to the flour mixture. Stir until smooth and set aside.

Prepare the lemon filling. Melt the butter and put it in a bowl.

Stir in lemon juice and salt.

Add the sugar.

Add the cornmeal and the cornstarch. Add the eggs one at a time, whisking after each addition.

Prepare the blueberry filling. Place the blueberries, sugar, salt and cornstarch in a saucepan over medium-low heat. Bring the mixture to a boil, stirring frequently, and continue to stir until it thickens. Take it out of the oven.

That’s how you put the cake together. Pour the lemon filling into the pie crust.

Place the blueberry filling on top of the lemon filling.

Top the blueberry filling with a generous layer of strusel.

Bake the cake for 15 to 20 minutes or until the crumbs are light brown. Remove the cake from the oven and let it cool. Once cooled, place in the refrigerator to cool before serving.


Use a 9-inch pan to make a lemon blueberry pie.With fall just around the corner, all of us are thinking about what to make for dinner. I am hooked on making lemon blueberry pies lately and I thought I would share. I have made this pie several times and the variations are endless.. Read more about creamy lemon blueberry pie and let us know what you think.

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