Blueberry Lemon Cream Cheese Tart

Blueberry lemon cream cheese tart inspired by the bountiful produce from the best nearby garden center and nursery.


  • 1/2 cup butter melted
  • 1/3 cup sugar plus 2 Tablespoons sugar divided
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon salt divided
  • 1 cup flour
  • 8 oz cream cheese softened
  • 1/3 cup dark brown sugar
  • 1 Tablespoon lemon zest + 1 teaspoon lemon zest divided
  • 3 Tablespoons fresh lemon juice divided
  • 3 pints blueberries
  • 1 teaspoon honey


  1. Preheat the oven to 350ºF.

To make the Crust:

  1. In a medium bowl combine melted butter and 2 Tablespoons of sugar.
    Add cinnamon, 1/4 teaspoon salt and 1 cup of flour to the sugar/butter mixture.
  2. Combine to form dough (caution: this dough will be wet).
  3. Press the dough into a 9 inch tart pan.
  4. Place tart pan containing crust onto a baking sheet.
  5. Bake for 15-17 minutes until golden brown and set.
  6. Allow to cool.

To make the Sauce:

  1. In a small saucepan combine 1 Tablespoon lemon zest, 1 pint blueberries and 1/3 cup of sugar.
  2. Bring to a boil and then simmer until fruit has released its juices and thickened slightly.
  3. Remove from heat and then stir in 1 1/2 Tablespoons fresh lemon juice.
  4. Allow to cool and then pour into a clean container.

To make the filling:

  1. In a stand mixer, combine cream cheese and brown sugar.
  2. Add 1 teaspoon lemon zest and 1 1/2 Tablespoons lemon juice
  3. Combine until smooth.

To make the Tart:

  1. Pour cream cheese filling into cooled tart crust.
  2. Take a scant 1/4 cup of blueberry lemon sauce and drizzle it over the top of the filling, using a knife to then swirl it into the filling.
  3. Cover top of tart with fresh blueberries.
  4. Drizzle with honey.
  5. Cool in the refrigerator for approximately one hour (or more).
  6. Serve and enjoy!

8 servings

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