Irresistible Lemon Blueberry Puff Pastry Tart

Lemon Blueberry Puff Pastry Tart combines a tangy lemon cream cheese base with jammy blueberries and a buttery crumble topping for a dessert that’s both simple and impressive. Using store-bought puff pastry keeps it quick and easy, while the flavors bake up into something that tastes bakery-quality. Perfect for entertaining or a last-minute treat, it’s ready in about 25 minutes with ingredients you probably already have on hand.

Love More Puff Pastry Desserts? Try My Blueberry Cream Cheese Puff Pastry or this Puff Pastry Apple Turnovers next.

Why You’ll Love This Recipe

Tangy lemon balances the rich cream cheese while juicy blueberries bake into jammy perfection for a dessert that feels both fresh and indulgent. It’s quick to assemble, easy to bake, and impressive enough for any gathering. From book club to potlucks—or even a random weeknight—it’s a sweet treat that always disappears fast.

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Ingredient List

Cream Cheese Layer

• 4 oz cream cheese, softened
• ¼ cup confectioners’ sugar
• Juice and zest of ½ lemon

Blueberry Layer

• 2 cups fresh blueberries
• 2 tablespoons granulated sugar
• Juice of ½ lemon

Crumble & Assembly

• 2 tablespoons granulated sugar
• Zest of ½ lemon
• ½ cup all-purpose flour
• 4 tablespoons (½ stick) unsalted butter, melted
• 1 sheet frozen puff pastry, thawed

Why These Ingredients Work

Cream cheese keeps this from being another boring fruit tart. It’s tangy enough to balance the sweet berries but not so sharp it fights with the lemon.

Fresh lemon juice and zest – the zest does most of the heavy lifting here. When you rub it with sugar, your whole kitchen smells incredible. The juice keeps everything bright.

Fresh blueberries don’t get mushy like frozen ones do. I tried frozen once and ended up with purple cream cheese. Tasted fine but looked weird.

Store-bought puff pastry is worth every penny. Life’s too short to make your own when Pepperidge Farm does it perfectly.

Butter crumble gives you those golden bits on top that make it look professional. My kids always pick off the crumble pieces first.

Essential Tools and Equipment

• 3 mixing bowls
• Measuring cups and spoons
• Microplane grater for lemon zest
• Rolling pin
• Parchment paper
• Baking sheet
• Rubber spatula

How To Make Lemon Blueberry Puff Pastry Tart

Preheat & Prep

Heat oven to 400°F. Stick a baking sheet inside while it preheats. This trick keeps the bottom from getting soggy – learned it from my neighbor who used to work at a bakery.

Make the Cream Cheese Layer

Mix cream cheese, powdered sugar, lemon zest, and lemon juice in a bowl. Stir until smooth. If your cream cheese is still cold and lumpy, zap it in the microwave for ten seconds.

Prepare the Blueberry Topping

Toss blueberries with sugar and lemon juice in another bowl. Don’t mash them up – you want them to stay whole and pretty.

Mix the Crumble Topping

Rub sugar and lemon zest together with your fingers until it smells amazing. Mix in flour, then pour in melted butter and stir until it looks crumbly.

Assemble the Tart

Roll puff pastry on parchment paper into a 12×9 inch rectangle. Fold edges up about ¼ inch to make a border. Spread cream cheese mixture inside the border, add blueberries on top, then sprinkle crumble all over.

Bake & Serve

Slide the whole thing (still on parchment) onto your hot baking sheet. Bake 20-25 minutes until pastry is golden and berries are bubbling. Let it cool ten minutes before cutting – I know it’s torture but hot fruit filling will burn your tongue.

You Must Know

Hard cream cheese makes lumpy filling. If you forgot to take it out early, cut it up and microwave briefly.

My secret: Always rub lemon zest into sugar first. Those oils make everything smell incredible and the flavor gets into every bite.

Pro Tips & Cooking Hacks

• That preheated baking sheet trick prevents soggy bottoms every time
• Pat wet blueberries dry with paper towels first
• Keep extra lemon zest in the freezer for next time
• Use a pizza wheel to cut clean slices

Don’t overfill it. I piled everything sky-high my first time and it leaked all over the oven. Stick to the border.

Flavor Variations & Suggestions

• Strawberry version: Dice up strawberries instead when they’re cheaper
• Mixed berries: Whatever’s on sale works fine
• Orange instead of lemon: Totally different but really good
• Add almond extract: Few drops in the cream cheese is incredible
• Vanilla bean: If you’re feeling fancy, scrape some into the cream cheese

Make-Ahead Options

Night before: Make cream cheese filling and crumble separately. Cover and refrigerate. Bring to room temp before using.

Same day: Put it together up to two hours early. Keep in fridge and add few extra minutes baking time.

Freezing: Never tried freezing the finished tart because it’s gone too fast. You can freeze the unbaked assembled tart for a month though. Bake from frozen, just add ten minutes.

Recipe Notes & Baker’s Tips

The pastry puffs up around the edges like crazy – that’s what makes it look so good. Creates this rustic frame that screams homemade bakery.

Cut big blueberries in half or they’ll make everything too juicy and sliding around when you serve it.

Serving Suggestions

Perfect as is, but here’s how to make it fancy:

• Whipped cream on the side (husband’s favorite)
• Dust with powdered sugar right before serving
• Vanilla ice cream makes it feel like summer
• Honey drizzle brings out the berry flavor
• Great for brunch with coffee

How to Store Your Lemon Blueberry Puff Pastry Tart

Room temp: Best eaten same day but keeps covered overnight Fridge: Good for three days covered, pastry gets softer though Reheating: Five minutes at 350°F crisps it back up

Allergy Information

Has: Dairy, gluten, eggs (in pastry) Dairy-free: Use vegan cream cheese and butter Gluten-free: Need gluten-free puff pastry and flour

Questions I Get Asked A Lot

Can I use frozen blueberries?

Yeah but don’t thaw them first. Use frozen and add few extra minutes baking. Fresh ones stay prettier though.

My pastry didn’t puff up – what happened?

Pastry was probably too warm. Keep it cold until you use it and don’t overwork it.

Bottom is soggy – help!

Always preheat that baking sheet. Also make sure your berries aren’t too wet.

💬 Made this recipe? Tell me how it turned out! I love hearing what worked and what you’d change.