Lemon Blueberry Cream Dessert – A Summer Classic That Steals the Show

The moment I saw this dessert, I just knew it was going to be something special. You know that feeling when a dish just speaks to you? Well, this one practically sang! And guess what? It totally exceeded my expectations. I first made it for a sunny weekend picnic, thinking it would be a light, zesty treat to balance out all the BBQ goodies. What I didn’t expect was for everyone—kids and grown-ups alike—to come back for seconds (and thirds!).

If you love the zing of lemon, the burst of sweet-tart blueberries, and the creamy comfort of a dreamy filling nestled into a golden graham cracker crust, you’re in for a treat. It’s elegant enough for special occasions, but so easy that I now keep the ingredients on hand just in case.

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What Is This Lemon Blueberry Dessert?

It’s a beautiful marriage of creamy lemon filling, fresh blueberry compote, and a buttery graham cracker base—finished with a luscious whipped cream topping. Think of it like a cross between a pie and a cheesecake bar, but much easier and lighter. Every bite delivers layers of texture: crunchy, smooth, juicy, and airy.

Reasons to Fall in Love with This Dessert

🍋 Bright and tangy lemon flavor
🫐 Juicy blueberries bursting with natural sweetness
🥣 Simple pantry ingredients
👩‍🍳 Beginner-friendly recipe
🌞 Perfect for spring and summer gatherings
❄️ Make-ahead friendly (and gets better as it chills!)

What Does It Taste Like?

In a word? Balanced.

You get the zingy freshness of lemon, the sweetness and depth of the blueberries, the crunch of the graham crust, and a silky whipped cream topping to tie it all together. It's a refreshing, not-too-sweet dessert that feels light on the palate but still totally satisfying.

Benefits of Making This Dessert

Minimal prep with impressive results
Make-ahead friendly – perfect for entertaining
Naturally colorful and beautiful for your table
Versatile – works as a pie, tart, or dessert bars
Easily adjustable for dietary needs

Ingredients List

For the Crust:

1½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted

For the Blueberry Layer:

1 cup fresh blueberries
¼ cup sugar
1 tablespoon cornstarch
¼ cup water

For the Lemon Layer:

1 cup sweetened condensed milk
½ cup lemon juice (freshly squeezed!)
1 tablespoon lemon zest
3 egg yolks

For the Whipped Cream Topping:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Tools You’ll Need

9-inch pie pan
Mixing bowls
Small saucepan
Hand or stand mixer (for whipped cream)
Zester or fine grater
Whisk
Rubber spatula

Ingredient Substitutions & Variations

Gluten-free? Use gluten-free graham crackers.
Different berries? Raspberries, blackberries, or even cherries work beautifully.
Short on time? Swap homemade whipped cream with store-bought.
Extra lemony? Add lemon zest to the whipped cream topping for more zing.