Blueberry Lemon Custard Pie
Creamy lemon custard, fresh blueberries, and a buttery crumb topping — a showstopper that's simpler than it look
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There's nothing quite like a July morning at a blueberry farm.
Early. Quiet. Just you, the songbirds, and rows and rows of berries stretching out in every direction. The air smells sweet. The sun is still low. And there's something deeply peaceful about standing in a field picking fruit with your own hands.
That's exactly what I did. And I came home with more blueberries than I knew what to do with.
So I made this pie. And friend — it's the kind of dessert that makes people go silent after the first bite. Creamy lemon custard pooling around plump fresh blueberries. A buttery cinnamon crumb topping that shatters when your fork breaks through. The Blueberry Lemon Dip & Dessert Mix adding a depth of flavour that fresh lemon alone can't deliver.
Blueberry season is short. Make this while it lasts. 💚
Not all blueberries are the same 🫐
Here's something I didn't know until I started picking my own — there are actually different types of blueberries and each one is best for different uses:
🫐 Highbush blueberries — the ones you see most often at the grocery store and pick-your-own farms. Large, sweet, plump, and perfect for fresh eating, baking, and freezing. These are what you want for this pie.
🫐 Lowbush (wild) blueberries — smaller, more tart, and intensely flavoured. They grow close to the ground in northern regions including here in Canada. Their concentrated flavour makes them incredible for jams, preserves, smoothies, and sauces. They hold their shape better in baking too because of their smaller size and lower moisture content.
🫐 Rabbiteye blueberries — slightly larger and sweeter than highbush, grown in warmer southern climates. Great for fresh snacking and baking.
Quick guide:
Fresh eating and snacking → highbush or rabbiteye
Pies, muffins, and baking → highbush or wild
Jams, preserves, and sauces → wild lowbush
Smoothies → any variety, fresh or frozen
When you're at the farm picking, look for berries that are plump, firm, and a deep frosted indigo colour. Blueberries don't ripen after picking — so skip the pink or reddish ones. They're not ready yet.
How I freeze blueberries for the whole year
When I come home from the farm I freeze most of what I pick so I can enjoy them all year long. Here's my method:
Don't wash them — moisture causes ice crystals and freezer burn. Wash right before using, not before freezing.
Spread on a sheet pan — lay them in a single layer on a parchment-lined sheet pan. No piling. No touching.
Freeze solid — pop the whole pan in the freezer for 2–3 hours until every berry is frozen hard.
Bag them — pour the frozen berries into a ziplock freezer bag. Squeeze out the air and seal flat.
Use all year — grab a handful whenever you need them. They won't clump because they were frozen individually.
Frozen blueberries keep for up to 12 months. The nutrition stays almost identical to fresh — and the freezing process actually makes the antioxidants more available to your body. For smoothies and baking, frozen berries work beautifully. For this pie, use fresh when they're in season.
Why blueberries deserve a starring role in your kitchen
These little berries pack a serious nutritional punch:
🧠 Brain food — blueberries are one of the top foods for cognitive function and memory support
🔥 Anti-inflammatory — loaded with anthocyanins that help manage inflammation throughout your body
🩸 Blood sugar friendly — low glycemic index despite their natural sweetness
❤️ Heart health — supports healthy blood pressure and cholesterol
💪 Immune boost — high in vitamin C and protective antioxidants
🦴 Bone support — delivers vitamin K and manganese for bone density
Breakfast, lunch, dinner, and dessert — blueberries belong at all of them.
What you need
Serves 8 · Prep: 20 min · Bake: 50–60 min
For the pie base:
1 unbaked 9-inch pie shell
3 cups fresh blueberries
For the custard filling:
¾ cup sugar
2 tbsp Blueberry Lemon Dip & Dessert Mix ← Sunset Gourmet
½ cup flour
3 large eggs
¾ cup sour cream
2 tbsp fresh lemon juice
Zest of 1 lemon
Pinch of salt
For the crumb topping:
¼ cup brown sugar
¼ cup white sugar
½ cup flour
¼ cup cold butter, cubed
1 tsp cinnamon
Make it
Preheat — Set oven to 350°F. Place pie shell in a 9-inch pie dish.
Add blueberries — Pour 3 cups of fresh blueberries evenly into the bottom of the pie shell.
Make the custard — Whisk together Blueberry Lemon Dip & Dessert Mix, sugar, flour, eggs, sour cream, lemon juice, lemon zest, and salt until smooth. Pour over the blueberries.
Make the crumb topping — Combine both sugars, flour, and cinnamon in a small bowl. Cut in cold butter using a pastry cutter or your fingers until crumbly.
Top — Sprinkle crumb topping evenly over the custard.
Bake — 50–60 minutes until the centre is set and the topping is golden brown.
Cool — Cool completely before serving. Chill in the fridge for a firmer, cleaner slice.
💡 Pro tip: This pie is even better the next day. The custard sets fully overnight and the blueberry flavour deepens. Make it the night before and serve it chilled.
Nutrition snapshot(estimated per slice, makes 8)
Calories: ~380 · Protein: ~5g · Carbs: ~52g · Fat: ~16g · Fibre: ~2g
Why you'll love this
✅ Bright lemon flavour meets sweet blueberry
✅ Creamy custard with a crunchy crumb finish
✅ Make ahead — even better chilled overnight
✅ Crowd-pleasing dessert for any occasion
✅ Celebrates blueberry season at its peak
You just did something worth noticing.
You baked a pie. From scratch. With fresh blueberries you may have picked yourself. Creamy custard. Buttery crumb topping. The kind of dessert that makes people put their phone down and just be present for a moment. That's not just dessert. That's you creating something beautiful — from your kitchen to your table to the people you love most. 💚
Kitchen Wisdom 💡
Cold butter is the key to crumb topping. Room temperature butter makes paste. Cold butter makes crumble. Cut it in with your fingers or a pastry cutter until it looks like rough pebbles. That's perfect.
Chill before slicing. The custard sets best when cold. Letting it cool completely — or refrigerating overnight — gives you clean slices and the creamiest texture.
Use fresh blueberries for this pie. Frozen berries release too much liquid and can make the custard watery. Save frozen berries for smoothies, sauces, and baking where they get cooked down. This pie deserves fresh.
FAQ
Can I use a store-bought pie crust?
Absolutely — a quality store-bought pie shell works perfectly. No judgement here. The custard and crumb topping are the stars.
Can I make this with other berries?
Raspberries or blackberries would work beautifully with the lemon custard. The Blueberry Lemon Dessert Mix still adds gorgeous flavour even with different berries.
Where do I get the Blueberry Lemon Dip & Dessert Mix?
Right here → Grab My Blends. This mix is stunning in this pie — and equally incredible as a fruit dip on its own.
Want the full digital recipe card?
→ Blueberry Lemon Custard Pie — Full Digital Recipe Card
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Happy cooking! 💚
Remember — I'm here to NourishHER, and that's you, my friend.
Let's take care of you together.
— Denise
