Blueberry Lemon Cream Tart

by Sue Taggart

July is Blueberry Month and we’re celebrating by sharing some of our favorite blueberry recipes!

This Blueberry Lemon Cream Tart is so simple and it’s a real crowd pleaser – every time! The combination of the juicy blueberries with the soft creamy filling and the crunchy graham cracker crust – yum!

Serves 6 (per tart):


1 c graham cracker crumbs

1 1/2 tbsp granulated sugar

4 tbsp unsalted melted butter


2 tbsp packed light brown sugar

1/4 c sour cream

4 oz cream cheese (softened)

1/4 tsp vanilla essence

1/2 tsp grated lemon zest


6 oz fresh blueberries

confectioners sugar for dusting


You will need a 9” nonstick fluted tart pan and an electric mixer. If you don’t have an electric mixer use whipped cream cheese – tastes just as good.

Preheat the oven to 350F. Stir together the graham cracker crumbs, sugar and melted butter in a bowl until combined well. Put the mixture into the tart pan and press firmly and evenly into the bottom and sides of the pan. Bake in the oven for about 10 minutes until the crust becomes slightly darker.

Cool for 10-15 minutes then gently push the bottom of the pan to loosen the crust, invert the crust to remove the bottom of the pan and put crust onto a serving plate. (If you are concerned about breaking the crust then leave it on the bottom of the pan – no one will see it!)

While the crusts cools, whisk together the brown sugar, sour cream and vanilla in a small bowl until the sugar dissolves. Beat the cream cheese in a medium bowl with an electric mixer until smooth, then add the sour cream mixture and lemon zest, beating until well combined.

Pour the creamy filing into the crust, top with fresh blueberries, dust with the confectioners sugar and watch it disappear!

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