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+ servings
Fresh blueberries on top of baked blueberries with sugar, flour and lemon zest and juice in a butter crust.

Blueberry Tart

5 from 3 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 8


  • 9 inch Springform Pan



  • 1 Cup Flour
  • 2 Tbsp Granulated Sugar
  • 1/4 tsp. Salt
  • 1/2 Cup Butter
  • 2 Egg Yolks

Blueberry Base

  • 3 Cups Fresh Blueberries
  • 1 Tbsp. Flour
  • 1/3 Cup Granulated Sugar
  • Zest of one lemon
  • 1 Tbsp. Lemon Juice
  • 1/2 tsp. Cinnamon
  • 1/4 tsp. Nutmeg

Fresh Berries on Top

  • 3 Cups Fresh Blueberries
  • 1/3 Cup Powdered Sugar


  • Preheat the oven to 375°.
  • Coat a 9 inch springform pan with vegetable spray.
  • Make the crust in a food processor.  Add the flour, sugar, salt and pulse.  Then slice the butter into 8 pieces and add to the mixture.  Pulse until butter is cut into small, even pieces.
  • Add the egg yolks and pulse until the dough comes together.
  • Place the dough in the greased springform pan.  Use your fingers to push the dough to the edges and up the sides a little.
  • Mix 3 cups of blueberries, 1/3 cup of sugar, 1 Tbsp. Flour, lemon zest and juice and the spices in a bowl.  Coat the berries well.  Pour into the crust.
  • Bake in the oven for 1 hour or until the blueberries are bubbling.
  • Take out of the oven and pour the rest of the blueberries over the crust.  Place in the refrigerator until completely cooled. 
  • Dust with powdered sugar and serve.
Keyword Blueberries, Lemon, Tart
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