This easy blueberry tart is a light, fruity, flaky dessert made without eggs, butter, or milk — an elegant vegan treat that’s simple to prepare and full of flavor.
A simple, rustic blueberry tart that’s bursting with flavor
The charm of this blueberry tart is its ease and honest flavor. The dough comes together in one bowl — no kneading or rolling pin required — and presses easily into a tart pan. The crust bakes up crisp at the edges, tender at the base, and carries a bright note of lemon zest.
The filling is fresh blueberries, a little sugar, and cornstarch to thicken. As the tart bakes the berries soften and become jammy, creating a delightful contrast with the flaky crust. Serve slightly warm or at room temperature, plain or with a scoop of vegan ice cream or whipped cream.
Although this is a vegan blueberry tart — no butter, eggs, or milk — it’s rich in texture and flavor. It’s a perfect example of how few ingredients can produce a memorable homemade dessert.
Ingredients
Full ingredient quantities and the recipe card are below.
- Blueberries — fresh berries are best; frozen berries release more liquid and can make the crust soggy.
- Cornstarch — thickens the filling by absorbing juices; arrowroot or tapioca starch are good substitutes.
- All-purpose flour — creates a light, easy-to-handle pastry. Substitute spelt, oat, or a 1:1 gluten-free blend as needed.
- Sugar — granulated sugar keeps the filling balanced; swap for brown or coconut sugar if preferred.
- Baking powder — gives the crust a light, slightly flaky texture; omit if using self-rising flour.
- Neutral oil — canola, sunflower, or light olive oil works well. You can use melted dairy-free butter for a richer crust.
- Cold water — helps bind the dough and keeps the crust tender.
- Salt — a pinch enhances both crust and filling.
- Lemon zest — brightens the pastry and complements the blueberries; orange zest can be used instead.
- Vanilla extract — adds warmth; almond extract can be used but reduce the amount.
Instructions
1. Preheat the oven and prep the pan
Preheat the oven to 350°F (180°C). Lightly oil a tart pan with a removable bottom and dust with flour, or line with parchment for easier removal.
If using a pie dish: brush with oil and lay two long strips of parchment in a criss-cross pattern with the ends hanging over the edge to lift the tart out after baking.
2. Make the dough
In a bowl, combine the lemon zest, sugar, oil, and cold water. Stir until blended. In another bowl, whisk together the flour, salt, and baking powder.
Add the dry ingredients to the wet and mix with a spatula just until a dough forms. Avoid overmixing — stop as soon as the ingredients come together. Use your hands to press the dough into a soft ball; don’t knead. The dough should be slightly crumbly and not spring back when pressed.
3. Shape the crust
Transfer the dough into the prepared tart pan. Press it evenly across the bottom and up the sides. Prick the bottom and sides with a fork to help the crust bake evenly and prevent bubbles.
4. Make the blueberry filling
Rinse fresh blueberries and shake off excess water. In a bowl, toss the berries with sugar, vanilla extract, and cornstarch until evenly coated. Avoid adding lemon juice, which can make the filling too runny; use lemon zest if you want extra citrus flavor.
Spread the blueberry mixture evenly into the prepared tart shell.
5. Bake and serve
Bake at 350°F (180°C) for about 30 minutes, until the crust edges are golden and the filling is bubbling. Allow the tart to cool for 20–30 minutes to help the filling set for cleaner slices.
Serve directly from the pan or transfer to a platter. Finish with a sprinkle of lemon zest and enjoy plain or with vegan whipped cream or ice cream.
Tips
- Use fresh blueberries: they hold their shape and release less liquid than frozen berries, helping prevent a soggy crust.
- Avoid lemon juice in the filling: use zest to add brightness without extra liquid.
- Don’t overmix the dough: stop when the ingredients just come together to keep the crust tender.
- Use cold water: cold liquid helps keep the pastry light and easy to press into the pan.
- Prick the crust: fork pricks prevent bubbles and help the crust bake evenly.
- Cool before slicing: the filling firms up as it cools, which gives neater slices and better texture.
- Customize the crust: swap half the flour for whole-wheat or use a gluten-free blend for dietary needs.
- Serve simply or dress up: the tart is delicious on its own, or dressed with vegan whipped cream or ice cream.
Frequently asked questions
Yes, but frozen berries release more water. Increase the cornstarch slightly and keep the berries frozen until you add them to the tart to reduce excess liquid.
Use fresh berries, avoid adding lemon juice to the filling, and bake until the crust is golden. Cooling the tart before slicing also helps the filling set.
Yes. This tart is made without butter, milk, or eggs and is fully vegan.
Yes. Make the dough a day ahead, wrap it tightly, and refrigerate. Let it sit at room temperature 10–15 minutes before pressing into the pan.
You can freeze the baked tart for up to 2 months. Wrap tightly, thaw overnight in the fridge, and gently warm in the oven before serving. Note that berry texture may soften slightly after freezing.
Store at room temperature for 1 day or refrigerated for up to 3 days in an airtight container. For longer storage, freeze as noted above.
More easy tart recipes
- Kiwi tart
- Blueberry galette
- Strawberry tart
- Apple tart
- Fruit tart
- Lemon tart (vegan)
- Apricot tart
- Mini apple tarts
- Easy crostata
If you try this easy blueberry tart, please leave a star rating and share your results in the comments — feedback helps others find and enjoy the recipe.
Blueberry Tart
10 mins
30 mins
40 mins
12 slices
Equipment
- Tart pan 9–10 inches (24–26 cm), easiest with removable bottom. Alternatively, a pie dish.
Ingredients
For the pastry dough
- 1½ cups all-purpose flour
- ⅓ cup sugar
- ¼ cup olive oil (or canola oil)
- ¼ cup cold water
- 1 teaspoon lemon zest
- 1 teaspoon baking powder
- 1 pinch salt
For the blueberry filling
- 3 heaping cups fresh blueberries (just over 1 lb)
- 1½ tablespoons cornstarch
- 1½ tablespoons sugar
- 1 teaspoon vanilla extract
Instructions
- Prep the oven and pan: Preheat to 350°F (180°C). Oil and flour a tart pan or line with parchment. If using a pie dish, lay two criss-crossed parchment strips for easy lifting.
- Make the dough: Mix lemon zest, sugar, oil, and cold water. In another bowl, whisk flour, salt, and baking powder. Combine wet and dry just until a dough forms. Press into a ball without kneading.
- Shape the crust: Press the dough into the tart pan, covering the bottom and sides. Prick with a fork to prevent bubbling.
- Add the filling: Toss rinsed blueberries with cornstarch, sugar, and vanilla (and optional lemon zest). Spread evenly in the tart shell.
- Bake and serve: Bake 30 minutes until crust is golden. Cool 20–30 minutes so the filling sets. Serve with lemon zest, vegan whipped cream, or ice cream.
Notes
Substitutions: Use spelt, oat, or a gluten-free 1:1 flour blend for the pastry. Swap sugar for brown or coconut sugar. Use any neutral oil or melted vegan butter. Replace cornstarch with arrowroot or tapioca starch. Orange zest can replace lemon zest. Use half the amount if swapping vanilla for almond extract.
Tips: Use fresh blueberries to avoid excess liquid. Skip lemon juice in the filling — use zest if desired. Don’t overmix the dough. Cold water yields a tender crust. Prick the crust with a fork and cool the tart before slicing for best results.
Storage: Store at room temperature for up to 1 day, refrigerate up to 3 days, or freeze wrapped for up to 2 months. Thaw overnight in the fridge and warm gently before serving if desired.