Croissant with Blueberries
There’s something almost cinematic about tearing into a warm, flaky croissant and finding it bursting with glossy blueberries and creamy filling. The aroma of butter and fruit curls through the air, the first bite gives a delicate crunch then yields to pillowy, layered pastry and a jammy pop of berries — sweet, slightly tart, and utterly comforting. This recipe feels like a little act of self-care: perfect for slow weekend mornings with a mug of coffee, festive brunches when you want an elegant but easy dish, or to impress guests without hours at the stove.
If you like building a breakfast spread that includes both sweet and savory, this blueberry croissant pairs nicely with lighter savory dishes — try it alongside a simple baked egg casserole like baked feta eggs with tomatoes and spinach for a balanced table. The recipe below is approachable enough for weekday treats and special enough for company.
At a Glance
- Prep Time: 15 minutes (active)
- Cook Time: 12–15 minutes
- Total Time: 30 minutes (including brief assembly and cooling)
- Servings: 8 filled croissants
- Difficulty Level: Easy — great for confident beginners
Nutritional Breakdown
Estimated nutrition per serving (1 filled croissant). These are approximate values calculated using ingredient profiles from USDA FoodData Central and rounded for clarity. Use these as a guide if you’re tracking intake; exact values vary by brand and portion.
- Calories: 320 kcal
- Protein: 5 g
- Carbohydrates: 28 g
- Sugars: 12 g
- Dietary Fiber: 2 g
- Total Fat: 18 g
- Saturated Fat: 9 g
- Sodium: 280 mg
Sources & notes: Nutrient estimates are based on USDA FoodData Central entries for refrigerated croissant dough, cream cheese, blueberries, and typical sugar/egg values. For personalized dietary advice or medical concerns about sugar/fat intake, trusted resources include the Mayo Clinic and CDC dietary guidelines.
Perfect For…
This blueberry croissant shines for several reasons:
- Cozy mornings: The warm, buttery layers and fruity centers are a hug in pastry form.
- Brunch hosting: They look and taste gourmet while using store-bought dough to keep things easy.
- Quick indulgence: Assembly is fast; baking transforms simple ingredients into something celebratory.
- Seasonal touch: Use fresh summer blueberries for bright acidity or frozen berries in winter — both work.
- Family memories: Easy enough to get kids involved with filling and brushing, creating a shared ritual.
Step-by-Step Instructions
Ingredients
- 1 (8-count) package refrigerated croissant dough (raw, unbaked)
- 4 oz (113 g) cream cheese, room temperature
- 1 cup (140 g) fresh blueberries (or frozen, thawed and drained)
- 1/4 cup (50 g) granulated sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- Zest of 1/2 lemon (optional — brightens flavor)
- 1 large egg, lightly beaten (for egg wash)
- 1 tbsp coarse sugar for sprinkling (optional)
Optional ingredients / substitutions
- Swap cream cheese for mascarpone for a silkier, slightly sweeter filling.
- For a lighter version, use Neufchâtel (reduced-fat cream cheese).
- Make it vegan: use store-bought vegan cream cheese and a plant-based egg wash (aquafaba).
- Gluten-free: use a certified gluten-free croissant dough alternative (availability varies).
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a small bowl, beat the cream cheese until smooth. Stir in sugar, cornstarch, vanilla, and lemon zest until combined. The cornstarch helps stabilize the filling during baking.
- Gently fold the blueberries into the cream cheese mixture. If using frozen berries, don’t overmix — they can become mushy.
- Unroll the croissant dough and separate it into the 8 triangles. On each triangle (wider end), place about 1–2 tablespoons of the blueberry cream cheese mixture near the base.
- Roll each triangle from base to tip, tucking the filling slightly as you roll to keep it inside. Place seam-side down on the prepared sheet, spacing about 1–2 inches apart.
- Brush each croissant lightly with the beaten egg. Sprinkle a little coarse sugar on top if you like a sparkly finish.
- Bake 12–15 minutes, rotating the sheet halfway through, until the croissants are puffed and deep golden brown. Watch closely in the last few minutes — croissant dough can go from golden to too-dark quickly.
- Cool 5 minutes on the sheet, then transfer to a rack. Serve warm.
Practical tips:
- Avoid overfilling; too much filling can leak and prevent proper layering.
- If your oven runs hot, lower temp to 350°F and bake a few minutes longer to avoid over-browning.
- For an extra glossy finish, brush with a light simple syrup (1 tbsp sugar dissolved in 1 tbsp hot water) after baking.
Best Pairings
- Morning beverages: Freshly brewed coffee, a lightly sweet latte, or jasmine/earl grey tea.
- Fruit & dairy: A side of Greek yogurt with honey complements the richness.
- Savory balance: Serve beside an egg dish or a light green salad dressed with lemon vinaigrette.
- Snack idea: Turn a croissant into an elegant sandwich with thinly sliced ham and honey mustard for a sweet-savory twist — inspiration from creamy dips like ricotta dip with hot honey shows how sweet heat pairs with soft cheese.
- Presentation tip: Warm croissants briefly under a low broiler to refresh before serving, then garnish with a dusting of powdered sugar or a few fresh berries.
Shelf Life & Storage
- Room temperature: Store cooled croissants in an airtight container at room temperature for up to 1 day (best enjoyed the same day for flakiness).
- Refrigeration: Keep in an airtight container for 2–3 days. Reheat briefly in a 325°F oven (5–7 minutes) to restore crispiness.
- Freezer: Wrap individually in plastic wrap and place in a freezer bag; freeze up to 2 months. Thaw overnight in the refrigerator, then reheat in a 350°F oven for 8–10 minutes.
Food safety note: If your filling contains dairy (cream cheese), don’t keep at room temperature for extended periods (over 2 hours) to avoid bacterial growth.
Chef’s Advice
- Best dough: Use a high-quality refrigerated croissant dough — the butter content and lamination determine flakiness.
- Blueberry handling: Toss berries with a teaspoon of flour or cornstarch before adding to the filling if they’re especially juicy; it prevents sogginess.
- Don’t overwork cream cheese: Overbeating can make it grainy; just smooth it enough to combine ingredients evenly.
- Doneness cues: Look for deep golden color and puffed, layered edges. The bottom should be set and not doughy — if unsure, test one.
- Scaling: This recipe scales easily; double the filling if you prefer extra fruit in each croissant.
Creative Twists
- Lemon-Blueberry Almond: Add 2 tbsp sliced almonds to the top before baking and include 1/4 tsp almond extract in the filling. Finish with a lemon glaze.
- Honey-Lavender: Stir 1 tbsp honey and 1/4 tsp culinary lavender into the cream cheese for floral notes — pair with a drizzle of honey when serving.
- Savory Blueberry Brie: Skip the sugar; use thin slices of brie and fresh thyme with blueberries for a sophisticated savory-sweet snack.
- Vegan & Gluten-free: Substitute with vegan cream cheese and certified gluten-free dough or use small gluten-free puff pastry cups; bake according to packaging.
Frequently Asked Questions
Q: Can I use frozen blueberries?
A: Yes. Thaw and drain them well, then gently fold into the filling. Toss with a teaspoon of cornstarch to limit extra moisture.
Q: My croissants are browning too fast — what do I do?
A: Lower oven temp to 350°F and bake a few extra minutes. Tent with foil if the tops are browning while centers need more time.
Q: Can I make these ahead?
A: Assemble and refrigerate for a few hours before baking. For longer storage, freeze unbaked filled croissants on the tray, then transfer to a bag; bake from frozen adding a few extra minutes.
Q: How can I reduce calories or fat?
A: Use Neufchâtel or reduced-fat cream cheese and choose a lighter croissant dough if available. Portion control (smaller croissants) also helps.
Q: What if my filling oozes out?
A: Use slightly less filling and press seams well. A small dab of egg wash on the seam before placing on the tray helps seal it.
Conclusion
If you’re craving a simple bake that feels special, these blueberry-filled croissants deliver buttery layers, sweet-tart fruit, and that irresistible flaky texture. Try them warm with coffee, bring them to your next brunch, and share photos — I’d love to hear how you made them your own. For more inspiration on sweet-to-savoury bakes and easy crowd-pleasing breakfasts, check out this playful take on a blueberry puff at Blueberry Croissant Puff | The Girl Who Ate Everything and a charming bake variation at Blueberry Croissant Bake – Charlotte Shares.
Happy baking — and if you try this recipe, drop a comment or a photo to join the conversation!
Print
Croissant with Blueberries
- Total Time: 30 minutes
- Yield: 8 filled croissants 1x
- Diet: Vegetarian
Description
Warm and flaky croissants filled with blueberries and a creamy cream cheese mixture, perfect for brunch or cozy mornings.
Ingredients
- 1 (8-count) package refrigerated croissant dough (raw, unbaked)
- 4 oz (113 g) cream cheese, room temperature
- 1 cup (140 g) fresh blueberries (or frozen, thawed and drained)
- 1/4 cup (50 g) granulated sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- Zest of 1/2 lemon (optional)
- 1 large egg, lightly beaten (for egg wash)
- 1 tbsp coarse sugar for sprinkling (optional)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a small bowl, beat the cream cheese until smooth. Stir in sugar, cornstarch, vanilla, and lemon zest until combined.
- Gently fold the blueberries into the cream cheese mixture.
- Unroll the croissant dough and separate it into 8 triangles. On each triangle, place about 1–2 tablespoons of the blueberry cream cheese mixture near the base.
- Roll each triangle from base to tip, tucking the filling slightly as you roll. Place seam-side down on the prepared sheet.
- Brush each croissant lightly with the beaten egg. Sprinkle a little coarse sugar on top if desired.
- Bake for 12–15 minutes, rotating the sheet halfway through, until the croissants are puffed and golden brown.
- Cool for 5 minutes on the sheet, then transfer to a rack. Serve warm.
Notes
Serve warm. Best enjoyed fresh; store in an airtight container for 1 day at room temperature or 2–3 days in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 320
- Sugar: 12g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
