Blueberry Tart
This Blueberry Tart has a buttery brown sugar crust, a juicy lemon-blueberry filling, and a sweet crumb topping that bakes to golden perfection. It's the kind of dessert that looks elegant but is surprisingly simple to pull together.
Made with fresh blueberries, this tart is a great way to celebrate the season or impress guests with a beautiful tart that delivers both texture and flavor in every bite.
Blueberry lover? Be sure to try our Blueberry Galette and Lemon Blueberry Dump Cake, both easy and impressive treats worth baking next.
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Why You Will Love This Recipe
- No Rolling Required: The press-in crust skips the fuss of a traditional pie crust.
- Fresh and Bright: The filling is bursting with blueberry flavor and just enough citrus from lemon juice and zest.
- Sweet and Salty Topping: The crumb adds texture and richness to balance the fruit.
- Easy to Assemble: No need for a food processor or complicated steps.
- Perfect for Spring and Summer: A great way to use berries from your grocery store or market haul.
Ingredients
With just a quick trip to the grocery store, you will be ready to make this simple recipe.
See the recipe card below for the exact quantities of each ingredient.
- Unsalted Butter: Melted for easy mixing and a tender, rich texture.
- Fresh Blueberries: Choose fresh blueberries for the best texture and flavor.
- Granulated Sugar: Sweetens the filling and the topping.
- Lemon Juice and Zest: Add brightness and bring out the natural flavor of the berries.
- Cornstarch: Thickens the filling as it bakes to avoid sogginess.
For this easy tart recipe, grab measuring cups and spoons, mixing bowls, slotted spoon and a 9-inch tart pan.
Variations
- Frozen Blueberries: You can use frozen berries in a pinch but since you can expect a slightly juicier filling, you can add a bit more cornstarch to offset.
- Gluten-Free: Swap the flour with your favorite 1:1 gluten-free blend.
- Different Fruit: Try blackberries or raspberries for a mixed-berry twist.
- Mini Tarts: Press dough into muffin tins for individual mini tarts.
- Lemon Swap: Sub in orange zest and juice for a warmer citrus profile.
How to Make a Blueberry Tart
This recipe comes together easily with three parts: a press-in crust, a quick-mix filling, and a crumble topping.
Preheat oven to 350F and lightly grease tart pan. Set aside.
In a medium bowl add brown sugar and melted butter. Mix well.
Add flour and salt and mix to combine.
Transfer dough to tart pan and press evenly and up the sides. Poke the bottom lightly with a fork and bake for 12 minutes. Set on a wire rack to cool slightly.
Increase the oven temperature to 375F and make filling.
In a large bowl add blueberries, granulated sugar, lemon juice and zest. Mix to combine and let sit for 10 minutes.
Add cornstarch, mix well then allow it to sit for another 10 minutes.
Using a slotted transfer the fruit to the tart pan and make topping.
In a small bowl add sugar, flour, butter and salt and mix to combine.
Crumble the topping over the filling and bake for 35-40 minutes or until crust is golden brown.
Allow to cool on a wire rack before removing the tart from the pan.
Hint: If making the crust ahead of time, refrigerate it until ready to use.
Recipe Tips
- Tart Pan with Removable Bottom: Makes for easy slicing and a beautiful tart presentation.
- Slotted Spoon for Filling: Helps avoid excess juice, which can make the warm crust soggy.
- Let it Cool Fully: This allows the tart to set and makes clean slices.
- Serve with Whipped Cream or Ice Cream: Adds a creamy contrast to the flaky texture and fruit filling.
For another effortless blueberry bake, don't miss our Lemon Blueberry Cookies.
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Storage Instructions
- Refrigerator: Cover cooled tart with plastic wrap and store in the fridge for up to 3 days. Give it a little time on the counter so the crust returns to its tender texture.
- Freezer: Wrap tightly with both plastic wrap and alumimun foil and freeze for up to 1 month.
- Reheating: Best served at room temperature, but can be gently warmed in a 300F oven.
Serving Suggestions
- Breakfast & Brunch: Crispy Fluffy Pancakes, Maple Brown Sugar Oatmeal, Spinach and Bacon Quiche or our Lemon Cranberry Muffins.
- More Blueberry Recipes: Lemon Blueberry Scones, Blueberry Pancakes and Blueberry Shortbread Bars and Blueberry Muffins (coming soon).
Blueberry Tart Recipe FAQs
You can, just be sure to press the dough evenly and monitor the baking time.
Frozen blueberries work well, but you may need to increase the cornstarch slightly.
Let the blueberry filling sit to release juices, and use a slotted spoon when transferring it.
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Blueberry Tart
Equipment
- Measuring Cups and Spoons
- Mixing Bowls
- 9-inch Tart Pan
- Spatula
Ingredients
CRUST:
- 150 grams light brown sugar about 1 ½ cups packed
- 1 ½ sticks butter unsalted and melted
- 250 grams all-purpose flour about 2 cups
- 1 teaspoon sea salt
FILLING:
- 400 grams blueberries about 2 ⅔ cups
- 50 grams granulated sugar about ¼ cup
- 1 tablespoon lemon juice extract
- zest lemon optional
- 2 tablespoon cornstarch
TOPPING:
- 50 grams granulated sugar about ¼ cup
- 62.5 grams all-purpose flour about ½ cup
- 3 tablespoon butter unsalted and melted
- ½ teaspoon sea salt
Instructions
- Preheat oven to 350F and lightly grease tart pan. Set aside.
- In a medium bowl add brown sugar and melted butter. Mix well.
- Add flour and salt and mix to combine.
- Transfer dough to tart pan and press evenly and up the sides. Poke the bottom lightly with a fork and bake for 12 minutes. Set on a wire rack to cool slightly.
- Increase the oven temperature to 375F and make filling.
- In a large bowl add blueberries, granulated sugar, lemon juice and zest. Mix to combine and let sit for 10 minutes.
- Add cornstarch, mix well then allow it to sit for another 10 minutes.
- Using a slotted transfer the fruit to the tart pan and make topping.
- In a small bowl add sugar, flour, butter and salt and mix to combine.
- Crumble the topping over the filling and bake for 35-40 minutes or until crust is golden brown.
- Allow to cool on a wire rack before removing the tart from the pan.
Notes
- Prep the Crust: If making the crust ahead of time, refrigerate it until ready to use.
- Tart Pan with Removable Bottom: Makes for easy slicing and a beautiful tart presentation.
- Slotted Spoon for Filling: Helps avoid excess juice, which can make the warm crust soggy.
- Let it Cool Fully: This allows the tart to set and makes clean slices.
- Serve with Whipped Cream or Ice Cream: Adds a creamy contrast to the flaky texture and fruit filling.
Nutrition
We would be so grateful for you to leave us a rating and review on any recipes you try. If you make any adjustment to this one, let us know how they turned out.
I love blueberries. Definitely be trying this recipe.
You will love it. Enjoy!
Love this tart! This is going to be the hit dessert of the season!
Thank you so much for the review. Glad to hear you enjoyed it.
That crust is everything
Right?! We love it. Hehe. Enjoy!
Oh wow, the shortbread crust, filling and topping are all perfect! Love this recipe so much- so much flavor.