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Lemon Pots de Creme with Blueberries and Cookie Crumble

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Lemon Pots de Creme with Blueberries and Cookie Crumble: a light and refreshing dessert recipe to serve this summer! | www.cookingandbeer.comLemon Pots de Creme with Blueberries and Cookie Crumble: a light and refreshing dessert recipe to serve this summer!

A simple pots de creme is whipped up using heavy cream, sugar, lemon zest, egg yolks and lemon juice. It is baked and then chilled for the perfect consistency. Top with fresh blueberries and crispy cookie crumbles to create the perfect refreshing after-dinner treat!

These weeks are beginning to drag. I totally woke up today thinking it was Friday. I mentioned before how uncomfortable I have been cooking and baking in my current kitchen. I have also mentioned how much the lighting in this place seriously blows. I’m adding the “I’m not comfortable working in my makeshift office” to the list. My office in the last house was amazing. I felt comfortable in there. It was cozy and warm and everything I dream an office should be.

This office does not provide like the last office did. I shouldn’t really complain. At least I have an office, or “an escape” as I like to call it. It could be worse. Our temporary living situation is nice enough. It’s basically student housing since we live in a college town. You remember what those apartments were like right? The apartments that have a small living space, but an insane amount of bedrooms kind of apartment? You know the apartments that can cram 4 (8 if you share) students into a small little space. Our apartment is like that. It’s definitely bringing back memories that I wish not to remember. My introvertness is starting to shine through. Zach, if you’re reading, I love you darling, but I like my space. Let’s just leave it at that.

Anyway, as I continue to get used to this current living situation, I’m going to continue to share recipes that I’ve had stored in my recipe vault. This lemon pots de creme with blueberries and cookie crumble is just one such recipe. I made this dessert before we moved out of our last house. *sad face*

It was so delicious! *happy face*

…and I’m so excited to share it with you today even though I totally thought it was Friday! This was totally supposed to be a celebratory post, but hey who cares. It will get us through until Friday right?

Crispy cookies, tart blueberries and soft pudding. What’s not to love? This lemon pots de creme is definitely a recipe you need to make before the summer comes to an end! Pair them with a dry sour ale. I love sours (especially dry ones) with citrusy desserts. It’s almost like a wine and food pairing, but so much better! ;) Have a wonderful day and I’ll talk to you tomorrow! xoxo

Lemon Pots de Creme with Blueberries and Cookie Crumble: a light and refreshing dessert recipe to serve this summer! |

Lemon Pots de Creme with Blueberries and Cookie Crumble: a light and refreshing dessert recipe to serve this summer! |

Lemon Pots de Creme with Blueberries and Cookie Crumble



Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 9 hours 10 minutes


  • 6 large eggs yolks
  • 3 cups heavy cream
  • 1 cup granulated sugar
  • 3 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • 2 cups fresh blueberries
  • 1 1/2 cups crispy cookie crumbles store-bought shortbread works well


  • Bring a large pot of water to a boil. Preheat your oven to 300 degrees F and place 6 ramekins inside a baking dish. Set aside.
  • In a medium bowl, whisk together the egg yolks. Set aside.
  • Combine the heavy cream, sugar and lemon zest in a large saucepan over medium heat. Bring the mixture to a simmer, stirring constantly until the sugar dissolves. Continue to simmer for about 5 minutes, stirring frequently. Reduce the heat to low.
  • Very slowly add the cream mixture to the egg yolks, whisking vigorously. Once about 1/2 of the cream mixture has been added to the egg yolks, transfer it all back to the saucepan. Whisk continuously just until the mixture is blended. Stir in the lemon juice. Remove from heat and pour the cream into the prepared ramekins. Pour the boiling water very carefully into the baking dish, until the ramekins are halfway submerged. Cover the baking dish with foil and place it in the oven to bake for 30 minutes, or until the pots de creme are just set.
  • Remove from heat and let cool for about 30 minutes before transferring them to the refrigerator to chill for at least 8 hours before serving.
  • When you go to serve, garnish the lemon pots de creme with blueberries and cookie crumbles. Best served after the pots de creme has set at room temperature for about 20 minutes after pulling them from the fridge.
  • Enjoy!

Lemon Pots de Creme with Blueberries and Cookie Crumble: a light and refreshing dessert recipe to serve this summer! |


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I’m the voice, author, creator, and photographer behind Cooking and Beer. We started things about 10 years ago and Cooking and Beer has morphed and grown into what it is today: providing hundreds of recipes to thousands of people.

27 Responses

  1. These are so gorgeous, Justine! Hopefully it made you feel just a little bit better about your cramped apartment. Love the addition of blueberries!

  2. For some reason I totally thought you were in your new house, not a temporary one! I did think that the building process had gone awfully fast though! :) Hope the time goes quickly for you, temporary living places aren’t usually all that fun, it’s not your own space. These pots de creme look amazing though! Love the lemon/blueberry combo!

  3. Sorry to hear about your cramped quarters and bad lighting in your living situation, but you’d never know by these lovely photos! I love pot de creme, and lemons and blueberries are a match made in heaven. The cookies on top are the perfect touch — love that crunch!

  4. These look absolutely divine, and I hear you on days dragging! Although for different reasons…. :)

  5. I love the citrus and the blueberries together (okay. And the cookies, too!). These look so yummy – smooth and creamy and bursting with fab flavor!

  6. I am in loveeee with this dessert!! Like gotta have asap! Lemons and blueberries were made for each other….and if you add shortbread to the mix than I am sold! Sorry to hear about the tight quarters. At least it is just temporary right? ;-)

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Hello! I'm Justine.

I’m a blogger and web developer from the beautiful state of Oklahoma, where my loving husband, two adorable kids, and two mischievous dogs keep me on my toes 24/7. My idea of heaven includes endless summer days, getting lost in a good book, and whipping up some delicious homemade bread.


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