Irresistible Blueberry Croissant Puff for Your Brunch Table

This Blueberry Croissant Puff combines buttery layers with juicy blueberries, creating a delightful breakfast treat.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 40

Soaking Time 20

Total Time 1 10

Servings: 8 slices

Course: Breakfast

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Croissant Base

5-5.5 cups Large Croissants Base structure for the dish; can substitute with bread or King’s Hawaiian Rolls for variations.

For the Blueberry Filling

1 cup Fresh or Frozen Blueberries Provides natural sweetness; use fresh when in season (June to August); frozen works well year-round.

For the Creamy Mixture

8 oz Cream Cheese Adds creaminess and richness; Neufchâtel cheese may be substituted for a lighter option.
2/3 cup Sugar Sweetens the dish; can reduce or use substitutes like maple syrup for a healthier option.
2 Eggs Acts as a binder, enriching texture; egg substitutes can be used if needed.
1 tbsp Lemon Juice Adds acidity to balance sweetness; fresh lemon juice is preferred for best flavor.
1 tsp Lemon Zest Enhances flavor; can skip if not desired.
1 tsp Vanilla Extract Adds depth of flavor; use pure extract for best results.
1 cup Milk Creates a custard-like consistency; any milk (dairy or non-dairy) can be used.

For the Finishing Touch

Powdered Sugar Optional for sprinkling; adds sweetness and visual appeal; skip for a less sweet option.

Equipment

9-inch square pan
Mixing bowl
Hand mixer

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). This temperature is ideal for creating that golden-brown top layer while ensuring the custardy filling sets perfectly.
Cut 5-5.5 cups of large croissants into bite-sized pieces and place them in a 9-inch square pan. Sprinkle a generous cup of blueberries over the croissants.
In a bowl, combine 8 oz cream cheese and 2/3 cup sugar. Beat until smooth, then add 2 eggs, 1 tbsp lemon juice, 1 tsp lemon zest, and 1 tsp vanilla extract.
Gradually mix in 1 cup of milk until the mixture is silky smooth and well combined.
Pour the creamy mixture over the croissants and blueberries, pressing down gently. Let soak for 20 minutes or refrigerate overnight.
Bake in the preheated oven for 35-40 minutes or until the center is set and the top is golden brown.
Let cool for 10-15 minutes before slicing and serving warm, optionally dusted with powdered sugar.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 30gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 100mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 12gVitamin A: 500IUVitamin C: 3mgCalcium: 100mgIron: 1mg

Notes

For best results, use room temperature cream cheese and soak the croissants overnight for maximum flavor absorption.

Tried this recipe?

Let us know how it was!