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Lemon-Blueberry Streusel Pie


Sparkling bright lemon filling is gently baked, then topped with blueberries and streusel for a fresh and colorful look at the classic lemon-blueberry combination.

At a glance

one 9" pie, 10 servings
Nutrition information


Choose your measure:


Lemon Filling

  • 1/2 cup (8 tablespoons) unsalted butter
  • 1/2 cup fresh lemon juice
  • 1/4 teaspoon salt
  • 1 1/2 cups sugar
  • 1 tablespoon cornmeal
  • 1 1/2 tablespoons cornstarch or potato starch
  • 4 large eggs, lightly beaten

Streusel Topping


  • 3 cups fresh or frozen blueberries
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1 1/2 tablespoons cornstarch or potato starch


  1. Preheat the oven to 375°F. Have ready one 9" pie shell.
  2. To make the filling: Melt the butter and stir in the lemon juice, salt, sugar, cornmeal, and starch. Add the eggs and stir until the mixture is well-combined.
  3. Pour into the pie shell. Bake the pie on the bottom rack of the oven for 20 to 25 minutes, until the lemon filling is almost set (it will still wobble when moved). Remove the pie from the oven and place on a rack to cool. The filling will continue to cook through during this time.
  4. To make the streusel topping: In a small bowl, whisk together the flour, sugar, salt, and cinnamon. Melt the butter and add the vanilla.
  5. Pour the butter mixture over the flour and toss together to form irregular crumbs. Set aside.
  6. To make the blueberry filling: Combine just-washed fresh berries (they need to be wet) with the sugar, salt and starch. If you're using frozen berries, toss them with the sugar, salt and thickener and allow to thaw, tossing once in a while to coat well.
  7. When the lemon filling is almost done, heat the berries (in a microwave or over medium heat) until bubbly.
  8. To combine: Gently spoon the blueberry filling onto the lemon evenly. Sprinkle with the crumbs.
  9. Return to the center rack of the oven and bake for 15 to 20 minutes, until the crumbs are lightly browned on top. Remove from the oven, cool, then chill to allow the pie to set.
  10. Store for 5 days in the fridge.

Nutrition Information

  • Serving Size 168g
  • Servings Per Batch 10
Amount Per Serving:
  • Calories 470
  • Calories from Fat
  • Total Fat 19g
  • Saturated Fat
  • Trans Fat
  • Cholesterol 110mg
  • Sodium 290mg
  • Total Carbohydrate 72g
  • Dietary Fiber 1g
  • Sugars 44g
  • Protein 6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.