Blueberry Tart

This easy blueberry tart is a light, fruity, and flaky dessert made without eggs, butter, or milk—perfect for a vegan treat that’s as beautiful as it is delicious.

For more blueberry recipes, check out our blueberry bread, blueberry cake, blueberry muffins, and blueberry galette.

Blueberry tart is the kind of dessert you put together on a slow afternoon, maybe with music playing in the background and the windows cracked open to let in the season. It’s simple, unfussy, and deeply satisfying—what home baking should be.

You start with a dough that comes together in one bowl—no kneading, no rolling pin, just your hands and a tart pan. The crust is rustic but delicate: crisp on the edge, tender at the base, and scented with lemon zest.

The filling? Just fresh blueberries, a spoonful of sugar, and a bit of cornstarch to hold it all together. Once baked, the berries burst into a soft, jammy layer that contrasts beautifully with the flaky crust. Let it cool, slice it while it’s still slightly warm, and serve it plain or with a dollop of whipped cream. You’ll see why this easy blueberry tart earns its place as a repeat recipe.

It’s a vegan blueberry tart, though no one will guess it. There’s no butter, no eggs, no milk—just clean ingredients and straightforward steps. It’s one of those bakes that proves you don’t need much to make something good. Whether you’re after a healthy blueberry dessert or just something quick and homemade, this tart delivers every time.

Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.

• Blueberries: Fresh blueberries are best for the filling in this easy blueberry tart. Frozen ones release too much water and make the crust soggy.
• Cornstarch: Helps thicken the blueberry filling by absorbing the juices. Substitute arrowroot powder or tapioca starch for a similar effect in your vegan blueberry tart.
• Flour: All-purpose flour makes a light, easy-to-handle pastry dough. Substitute with oat flour, spelt flour, or a 50/50 mix of AP flour and whole-wheat flour. For a gluten-free option, use a 1-to-1 gluten-free flour blend and add 1–2 tablespoons of extra water if needed.
• Sugar: White granulated sugar is best for a soft-bottomed, crusty-edged tart. Substitute with brown sugar for deeper flavor, or coconut sugar for a less refined sweetener.
• Baking powder: Makes the crust light and slightly flaky. You can omit this if using self-rising flour.
• Oil: Neutral oils like canola, sunflower, or even a light olive oil work well to create a blueberry tart without butter. Substitute any neutral vegetable oil, or use melted dairy-free butter for a richer taste.
• Water: Keeps the crust light and helps bind the dough. Use cold water for the best texture.
• Salt: A pinch of sea salt enhances the flavor of both the crust and the filling. Substitute kosher salt if needed.
• Lemon: Lemon zest adds a fresh, citrusy aroma to the crust and brightens the flavor of the blueberries. You can substitute with orange zest or omit if necessary.
• Vanilla extract: Adds warmth and a pleasant aroma to the tart. You can substitute with almond extract for a different twist, but use half the amount.

1. Preheat the oven and prep your pan

Start by preheating your oven to 350°F (180°C). Brush a tart pan with a removable bottom with a bit of oil, then dust it lightly with flour or line with parchment paper. This makes it easier to release the tart once it’s baked.

Using a pie dish instead?
Brush it with oil, then lay two long strips of parchment paper in a criss-cross pattern in the dish. Let the ends of the strips hang over the edges. This will help you lift the tart out after baking.

2. Make the dough

In a mixing bowl, add the grated lemon zest, sugar, oil, and water. Stir well with a spatula until combined.

In another bowl, mix together the flour, salt, and baking powder.

Add the dry ingredients to the wet ones. Mix with a spatula just until a dough starts to form. Don’t overmix—just mix until everything comes together.

Use your hands to gently press the dough into a ball, but don’t knead it. The dough should be soft and a little crumbly. When you press your finger into it, it shouldn’t bounce back.

3. Shape the crust

Transfer the dough into your tart pan. Use your fingers to press it evenly across the bottom and up the sides of the pan.

Once it’s flat and even, prick the bottom and sides of the dough with a fork. This helps it bake evenly.

4. Make the blueberry filling

Rinse the fresh blueberries and shake off most of the water. In a bowl, mix the blueberries with sugar, vanilla extract, and cornstarch.

Pour the blueberry mixture into the tart shell and spread it out evenly.

Tip: Don’t add lemon juice to the filling—it will make it too runny. If you want more lemon flavor, you can add a little lemon zest instead.

5. Bake and Serve

Bake at 350°F (180°C) for 30 minutes, or until the crust edges are golden.
Let it cool for 20–30 minutes to help the filling set.

Nervous about lifting it? Serve it right from the pie dish.

Top with lemon zest and slice. This easy blueberry tart is perfect on its own—or with vanilla ice cream or whipped cream.

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• Strawberry tart
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• Easy crostata

If you tried this Easy Blueberry Tart Recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!