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Blueberry Buttermilk Pie

Blueberry Buttermilk Pie has a smooth, creamy, and oh so sweet filling in a flaky pie crust with fresh, juicy blueberries. There’s plenty of blueberry flavor in the pie but that quintessential buttermilk pie flavor isn’t overwhelmed by it. It’s a wonderful variation of the classic buttermilk pie that is perfect for summer.

Whole Blueberry Buttermilk Pie


Buttermilk Pie is one of my favorite pies. Here’s my Old-Fashioned Buttermilk Pie recipe.

Nothing beats the classic, simple flavor of a Buttermilk Pie and if you have some buttermilk in your fridge, there’s no excuse not to make a buttermilk pie. They couldn’t be easier.

Close-up of pie with blueberries.


And if you don’t have buttermilk in your fridge, I suggest you head to the store and get some so that you can make this Blueberry Buttermilk Pie. And maybe this Chocolate Buttermilk Cake too.



You can either use a store bought refrigerated pie crust for this pie or a homemade one. Watch the video below to learn how to make an easy Flaky Pie Crust.

Blueberry Buttermilk Pie with several slices cut away.


I think Blueberry Buttermilk Pie is best served chilled. Maybe with some whipped cream. Then it’s a little slice of pie heaven!

Try These Other Amazing Pie Recipes: 


Slice of pie on a plate with blueberries.

Here is my favorite recipe for Flaky Pie Crust.

Watch the short video below to see how easy this recipe is to make.

Whole Blueberry Buttermilk Pie

Blueberry Buttermilk Pie

Blueberry Buttermilk Pie has a smooth, creamy, and oh so sweet filling in a flaky pie crust with fresh, juicy blueberries.
PREP: 10 minutes
COOK: 50 minutes
TOTAL: 1 hour


  • 1 9-inch pie crust, homemade or store-bought
  • 3/4 cup blueberries, fresh or frozen and thawed
  • 3 large eggs
  • 1 cup buttermilk
  • 4 tablespoons butter, melted
  • 1/2 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 2 cups sugar
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt


  • Preheat oven to 325 degrees.
  • Scatter blueberries evenly in prepared pie crust.
  • In a large bowl, whisk together eggs, buttermilk, melted butter, lemon juice, and vanilla extract.
  • In a medium bowl, whisk together sugar, flour, and salt to get all clumps out.
  • Add flour mixture to egg mixture and stir until smooth. Pour mixture over blueberries
  • Bake for 50-60 minutes or until golden brown and it just has a little jiggle in the center when you shake it.
  • Cool pie on the counter for 30 minutes and then refrigerate for at least 2 hours before serving.


You want to use an unbaked pie crust for this recipe. Either make a homemade one using this recipe or use a refrigerated pie crust from the store. Place it in a 9-inch pie pan, trim any overhang, and crimp the edges.
Tastes really good served with a little whipped cream.
Leftovers will keep for about 4 days in the refrigerator.


Calories: 424kcal
Author: Christin Mahrlig
Course: Dessert
Cuisine: Southern
Keyword: pie, summer

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Originally published May 1. 2017.

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20 thoughts on “Blueberry Buttermilk Pie”

  1. Delicious! Added this to some other favorites and will definitely be making this again!! ❤️

  2. I reduced the sugar to 1 1/2 cups and if I make it again I will either eliminate the 1/2 cup of flour altogether or cut it down to 3 tablespoons, which is what the recipe for buttermilk pie in my Fannie Farmer cookbook calls for. The texture of this pie was too thick and rigid. The flavor was good, though, which is why I gave it 3 stars.

  3. Had some buttermilk to use and gave this pie a try….good but next time I’ll reduce the sugar.

  4. Delicious! My wife made it. It was really tasty. Thank you so much for sharing this yummy recipe.

  5. This recipe is easy and so delicious. Can’t wait to try it for my daughter. Hopefully, she loves it. Thanks for sharing such a nice recipe.

  6. Turned out wonderful even though I did not have whole buttermilk. My husband and son both loved it and they don’t eat many desserts. I made it yesterday and hubby has had three slices already. Will make this again.

  7. Saskia Keyes

    Delicious! I had a mix of raspberries and blueberries (1.5 cups total) – I am thinking any berries would be great.
    I upped the lemon juice to one tablespoon, and decreased the sugar to one cup – 2 cups seems quite excessive! Made it yesterday and making it again today, as it vanished before my eyes!

  8. Kandi Matamoros Matamoros

    I only used one cup of sugar, and 4 duck eggs, and one cup of blueberries . It was fabulous!

      1. I made this yesterday. It baked 70 min & cracked so I overbaked it but when i cut into it this morning, after refrigerating it overnight, it was slightly oozy. is this normal?

  9. This is the second time I have made this pie. I add about a half cup of unsweetened coconut in the bottom with the fresh blueberries. Outstanding!

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