Lemon Poppy Seed Blueberry Pie
I love me a tart sweet, and I love me a hybrid bake. So this lemon poppy seed blueberry pie was a summertime no-brainer.
I learned recently that there is a BIG LOVE for lemon poppy seed as well as the blueberry and lemon combo. I wanted to make something that balances the sweet and tart elements of those two fruits, with a little creamy and a little salty.
I shared slices with my mom’s friends, and they said, “The lemon blueberry was a celebration!”
If you love this recipe, please rate and review it below and tag @accentgolden in your posts on social!
This website uses affiliate links, which may earn commission for purchases made at no additional cost to you.
LEMON POPPY SEED BLUEBERRY PIE
Club crackers make for the perfect, buttery, salty base to this pie. Topped with a layer of simple homemade blueberry pie filling and lemon poppy seed mousse.
You can pile and spread the whipped cream on top (my favorite decorating technique) or, if you want to be cute, place it into a piping bag and pipe “flowers.” Then use any leftover lemon curd and/or blueberries to dot the middle.
Is lemon curd easy to make? YES! It’s marvelously simple and only requires four ingredients. Check out this 10-minute lemon curd recipe, which makes the perfect amount for assembling and decorating this pie.
INGREDIENTS
- Blueberries: For the blueberry pie layer.
- Granulated sugar: Sweetens the blueberry filling and balances the lemon’s acidity.
- Lemons: Adds bright flavor and balances sweetness to both the blueberry filling and lemon mousse.
- Salt: Balances and enhances the flavors in every layer.
- Cornstarch: Thickens the blueberry filling so it holds when sliced.
- Water: Helps dissolve the cornstarch and create a smooth blueberry filling.
- Vanilla extract: Adds warm flavor.
- Club cracker crumbs: Create a buttery, slightly salty crust.
- Unsalted butter: Binds the crust together and adds rich flavor.
- Brown sugar: Sweetens the crust and helps it set.
- White chocolate: Creates a moisture barrier that helps keep the crust crisp beneath the filling.
- Cream cheese: Provides structure and tanginess to the lemon poppy seed mousse.
- Lemon curd: For a rich lemon flavor and a silky texture in the mousse.
- Powdered sugar: Sweetens the mousse and whipped cream.
- Poppy seeds: Add subtle texture and classic lemon-poppy seed flavor.
- Heavy whipping cream: Lightens the mousse and makes a fluffy topping.
Does the blueberry filling have to be completely cold before assembly? Yes, your blueberry pie filling needs to be cold and fully set before layering in your crust, so it holds when sliced. This will also prevent any excess liquid from seeping into the crust and turning it soggy.
HOW TO MAKE LEMON POPPY SEED BLUEBERRY PIE
Make and chill the blueberry pie filling…
Combine the blueberries, granulated sugar, lemon zest, lemon juice, and salt in a pot. Cook over medium heat, stirring regularly, until the berries release their juices and the mixture comes to a simmer, about 10 minutes.
In a small bowl, whisk together the cornstarch and water to create a slurry. Stir the slurry into the simmering blueberry mixture and continue cooking for 2 minutes, or until the filling is thick and glossy.
Remove the blueberry filling from the heat and stir in the vanilla extract. Transfer immediately to a heat-safe container, cool to room temperature, then refrigerate until completely chilled and thickened to ensure clean layers in the finished pie.
Form and bake the club cracker crust…
Stir together the finely crushed club cracker crumbs, brown sugar, and salt in a mixing bowl. Add the melted butter and mix until the crumbs resemble wet sand.
Press the crust mixture firmly into a 10-inch pie pan, using the flat bottom of a measuring cup to create an even layer across the bottom and up the sides. Freeze the crust for 15 minutes.
Preheat the oven to 350°F. Bake the crust for 12 minutes, or until lightly golden, then allow it to cool completely.
Once the crust has cooled, brush the bottom and sides with a thin layer of melted white chocolate. Refrigerate for at least 15 minutes, or until the chocolate is set, to help keep the crust crisp beneath the blueberry filling.
For the lemon poppy seed mousse…
Beat the softened cream cheese in a large bowl until completely smooth and fluffy. Add the lemon curd, powdered sugar, lemon zest, lemon juice, vanilla extract, salt, and poppy seeds, then mix until fully combined.
Gently fold the whipped cream into the lemon mixture until no streaks remain. We’re looking for a lighty and airy mousse.
To assemble the lemon blueberry pie…
Spread the chilled blueberry filling into the prepared crust in an even layer. Carefully spoon the lemon poppy seed mousse over the blueberries and gently spread it smooth.
Cover the pie and refrigerate overnight so the filling can fully set. This chilling time helps the lemon poppy seed blueberry pie achieve its best texture and cleanest slices.
Once chilled, make the whipped cream by beating the remaining heavy cream, powdered sugar, and vanilla until soft-to-medium peaks form. Spread or pipe the whipped cream over the chilled pie and garnish with additional blueberries and lemon curd if desired.
3 reasons you’ll love this lemon poppy seed blueberry pie
TIPS & VARIATIONS
- Make sure to pulse your Club crackers finely – you can use a food processor or a zip-top bag with a rolling pin. This is important so that the crust packs in tight and holds when sliced.
- I like to use the bottom of a measuring cup to pack my crust into the pan before chilling and baking. You can use any flat-bottom item you have on hand. Remember, press gently but firmly!
- Your crust needs to be fully cooled before adding your filling, and your blueberry layer needs to be fully chilled before assembly. Both are important for keeping your texture delicious and your pie intact.
- Your blueberries should reach a thick, almost jammy consistency in the pot. The filling will thicken more as it cools, but make sure you cook it down enough in the pot so it’s not too runny.
- This is my go-to lemon curd recipe, since making it homemade is so much yummier.
STORING LEMON BLUEBERRY PIE
This pie should be covered and stored in the fridge. It will keep for up to four days, but for the best texture, I recommend eating it within 2 days.
MORE SUMMER DESSERT RECIPES
- No Bake Key Lime Dessert
- Salted Vanilla Pistachio Frozen Yogurt
- Blackberry Pie with Marshmallow Whipped Cream
- Mint Peach Pavlova
- Cereal Milk Pie
EQUIPMENT YOU’LL NEED
Equipment
- 10-inch Pie Dish
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Spatula
- Hand Mixer
- Medium Pot
- Pastry Brush
Ingredients
- 4 cups blueberries fresh or frozen
- ½ cup granulated sugar
- 1 lemon zested
- 2 tbsp lemon juice
- ⅛ tsp salt
- 2 tbsp cornstarch
- 2 tbsp water
- ½ tsp vanilla extract
- 2 ½ cups club cracker crumbs between 1-2 cracker sleeves
- 9 tbsp unsalted butter melted
- 2 tbsp brown sugar
- ⅛ tsp salt
- 1 oz white chocolate melted
- 8 oz cream cheese softened
- ¾ cup lemon curd
- ⅓ cup powdered sugar
- 2 lemons zested
- 3 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 tbsp poppy seeds
- ⅛ tsp salt
- 1 cup heavy whipping cream whipped to medium peaks
- 1 cup heavy whipping cream
- 1 ½ tbsp powdered sugar
Instructions
BLUEBERRY LAYER
- Add blueberries, sugar, lemon zest, lemon juice, and salt to a pot
- Cook over medium heat, stirring regularly, until berries begin to release juices and simmer (roughly 10 minutes)
- In a small dish, stir the cornstarch and water together to form a slurry
- Once the blueberry mixture is simmering, add your cornstarch slurry into the blueberries and cook another 2 minutes until thick and glossy
- Remove from heat and stir in vanilla
- Immediately pour into a heat-safe container and cool completely to room temperature, then chill until fully set and thick. This is key to your blueberry layer setting properly in your pie (and not seeping into your crust)
CRUST
- Mix finely pulsed club cracker crumbs, brown sugar, and salt in a bowl. Then stir in the melted butter until it looks like wet sand and press into a 10-inch pie pan
- Use the flat bottom of a measuring cup to press the crust gently but firmly into the pan, then pop in the freezer for 15 minutes
- Preheat oven to 350°F
- Bake for 12 minutes until lightly golden, remove and cool completely
- Once cool, brush the bottom of the inside of the crust gently with a thin layer of the melted white chocolate. Place in the fridge to set for at least 15 minutes before adding your fillings. This will prevent the moisture from the blueberries from seeping into your crust!
LEMON POPPY SEED
- In a bowl, beat the cream cheese until completely smooth and fluffy
- Mix in lemon curd, powdered sugar, lemon zest, lemon juice, vanilla, salt, and poppy seeds until fully combined
- Gently fold in whipped cream until no streaks remain
CHILL + ASSEMBLY
- Once cooled, spread the blueberry filling into the baked crust in an even layer
- Spread your lemon poppy seed mousse in an even layer over the blueberries. Gently spreading to prevent the layers from mixing
- Cover and place in the fridge to chill overnight
- The next day, make your whipped cream by beating the remaining 1 cup of heavy cream, powdered sugar, and vanilla to soft-to-medium peaks
- Spread or pipe over the set lemon poppy seed layer and decorate with extra lemon curd and blueberries if desired. Slice and serve cold
