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posted by Christy Denneyon Sep 15, 2021 (updated Aug 20, 2023) 539 comments »
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This Blueberry Croissant Puff is a delicious overnight blueberry breakfast dish that everyone will love. This is one of the most popular recipes on this blog. Itis made from buttery croissants, fruit, and a cream cheese milk mixture that is baked until golden brown.
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BLUEBERRY CROISSANT PUFF
I had someone email me and ask me if had something against blueberries because there are hardly any blueberry recipes on this site. Nope. Nottrue at all.
I just have a hard time making time and room for every food in my life. It’s a tough problem.
But just in case you do in fact have something against blueberries, any fruit would be fabulous in this.
How can you go wrong with cut up buttery croissants, fruit, and a cream cheese milk mixture that is baked until golden brown.
The cream cheese is not overpowering at all and this would be perfect for breakfast or even dessert. This could be easily doubled and put in a 9X13 pan.
HOW TO MAKE THIS BREAKFAST RECIPE
Place the croissants in a dish and top with the blueberries. You can use fresh or frozen blueberries.
The mixture may seem wet but it soaks into all the layers of the croissants.
You can soak the mixture for as little as twenty minutes or as long as overnight.
WHEN ARE BLUEBERRIES IN SEASON?
Blueberries are at their peak from June to late August. For this recipe, you can use frozen blueberries just as easily!
CAN I DOUBLE THIS?
Yes, you could definitely double this in a 9×13 baking dish.
OTHER BREAKFAST RECIPES:
- Classic French Toast Recipe
- Banana Muffins
- French Toast Roll Ups
- Fluffy Pancakes
- German Pancakes
- Apple Muffins
OTHER BLUEBERRY RECIPES:
- Blueberry Lemon Crescent Ring
- Easy Blueberry French Toast Casserole
- Blueberry Lemon Muffins
- Lemon Blueberry Trifle
- Blueberry Sour Cream Coffee Cake
- Watermelon, Blueberry, and Feta Salad
- Easy Blueberry Custard Pie
- Blueberry Lemon Crescent Ring
Blueberry Croissant Puff
4.58 from 487 votes
This Blueberry Croissant Puff is made from buttery croissants, fruit, and a cream cheese milk mixture that is baked until golden brown.
PrintPinRate
Prep Time: 10 minutes mins
Cook Time: 30 minutes mins
Total Time: 40 minutes mins
Servings: 8 servings
Ingredients
- 3-4 large croissants, cut up (about 5 to 5 1/2 cups)
- 1 cup fresh or frozen blueberries
- 1 (8 ounce) package cream cheese, softened
- 2/3 cup sugar
- 2 eggs
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla
- 1 cup milk
- optional powdered sugar for sprinkling
Instructions
Preheat oven to 350 degrees.
Place croissant pieces in a 9 inch square pan or deep dish pie plate. Sprinkle with blueberries.
Beat cream cheese and sugar until well blended. Add the eggs, lemon juice, lemon zest, and vanilla in medium bowl with electric mixer until well blended. Gradually add milk, beating well after each addition. Pour evenly over croissant pieces. Let stand 20 minutes or soak overnight.
Bake at 350°F for 35 to 40 minutes or until set in center and golden brown. Check the dish halfway through baking...you may want to cover it with foil for the last 10 minutes if the tops are getting too browned.
Serve warm sprinkled with powdered sugar.
Variation: Instead of baking in a square pan bake individually. Place croissant pieces evenly in 10 (1/2-cup) ramekins; sprinkle with blueberries and pour cream cheese mixture evenly over croissant pieces. Let stand 20 minutes. Bake at 350°F for 20 to 25 minutes or until set in center and golden brown.
Video
Notes
This can easily be doubled in a 9X13 pan.
Serving: 1/10 of the recipe, Calories: 174kcal, Carbohydrates: 9.8g, Fat: 12.8g, Fiber: 0.7g
Cuisine: American
Course: Breakfast
Author: Christy Denney
All Desserts All Recipes Breads and Rolls Breakfast Casseroles Desserts Fourth of July Recipes Fruit Holiday Recipes Mother's Day Tried and True Recipes
originally published on Sep 15, 2021 (last updated Aug 20, 2023)
539 comments Leave a comment »
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539 comments on “Blueberry Croissant Puff”
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Maureen — Reply
If you bake it ahead of time and then freeze it, when you want to rewarm, do you thaw and then bake it or bake it from frozen and for how long?
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Amber — Reply
I don’t have croissants right now but I do have yesterday’s home made sourdough rolls… do u think the croissants are 100% necessary? Would regular bread be too dense?
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Christy Denney — Reply
Regular bread should be fine!
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Janice Taylor — Reply
I think refrigerated croissants cut up would even be better?
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Christy Denney — Reply
You could try it. I have a version with biscuits here: https://www.the-girl-who-ate-everything.com/blueberry-biscuit-bake/
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RR — Reply
Is this crispy on top?
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Christy Denney — Reply
YEs!
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Ruth Dagdagan — Reply
❤️❤️❤️the recipes You made today
Great Tasting Blueberry Puff
Philly Cheese Sandwiches, Hassleback Tators-
Christy Denney — Reply
Thank you Ruth!
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Holly — Reply
Ive made this so many times but today it turned out weird. Almost gooey like. I used egg replacement like always. Added in the lemon and mixed with everything else. Could it be a chemical reaction? Just weird.
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Christy Denney — Reply
If you add lemon to milk is can curdle or it could be a reaction with the egg replacement.
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Titi — Reply
If I make this the night before do I refrigerate it or leave it on the counter overnight?
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Christy Denney — Reply
I would refrigerate
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Barbara Ridinger — Reply
My boss made a great blueberry croissant breakfast bake, but I haven’t been able to get the recipe. This looks similar. However, I didn’t see cream cheese or taste it in her casserole. Is it not obvious after mixed and baked?
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Christy Denney — Reply
No it’s not that obvious
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Autumn — Reply
Another question…has anyone tried frozen blueberries or would they have too much moisture and ruin it? If you thawed & drained them. Sometimes it’s hard to find fresh blueberries at our local small stores.
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Leslie — Reply
Any chance this recipe could use Sweetened Condensed Milk? I’m thinking this would simplify the recipe and save time.
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Christy Denney — Reply
I think it would be overly sweet but maybe it would work.
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Autumn — Reply
Can I use soy milk ? Real milk causes stomach issues so we use soy.
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Christy Denney — Reply
I don’t see why not
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Nancy Gibson — Reply
I had this as a desert many years ago in Highlands, North Carolina. The shop that made it served it with a warm rum cream sauce on top. (Dark brown sugar, dark rum and heavy cream). It was so good we almost alk licked our plates lol.
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Christy Denney — Reply
Yum!
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JACQUELINE BRACKETT — Reply
I’ve made this multiple times using the Bluebeerries. Recently I’ve substituted the blueberries with fresh peaches and another time with apples.
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Christy Denney — Reply
Yum!
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Marsha Hodges — Reply
Can this recipe be frozen for use in a month?Marsha
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Christy Denney — Reply
See AlsoChocolate Chip Cookie Dough PotsYEs!
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Jennifer Engelhart — Reply
Can I prepare this the night b efore?
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Christy Denney — Reply
Yes!
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cathy wallen — Reply
Fabulous. Made it in a 13×9. Doubled all ingredients. Increased time by 15 min.
It was wonderful. Enjoyed by all. -
Nabiha — Reply
This is so so delicious
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Christy Denney — Reply
Thank you!
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Beth Lawton — Reply
Hi there. Can you beat the cheese/sugar/eggs/milk ingredients the night before and pour on in the morning? Just trying to save as much time as possible in the AM.
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Christy Denney — Reply
Yes, you can put it on and let it soak overnight too
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Traci Lendt — Reply
Everyone loves this dish! I mix powdered sugar with lemon and drizzle it on top. So good right out of the oven or cold! Thank you thank you
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Deb — Reply
Can this recipe be frozen and made ahead? Any variation to cooking?
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Christy Denney — Reply
You might need an additional 10 minutes
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Eri — Reply
So would you make it ahead of time and freeze before baking? Then bake the day of?
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Christy Denney — Reply
Yes!
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Julie — Reply
this is absolutely amazing. I made it the night before and heated the next day. Easy to make.
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Christy Denney — Reply
Thank you!
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Sam Wang — Reply
Made this for the first time yesterday with Philadelphia “Neufchatel” low fat cream cheese. Just before putting it in the oven, I realized I had forgotten to add in the lemon juice. So I just drizzled the juice on top and stuck it in the oven. We loved it both warm out of the oven and heated in the microwave the next day. Fabulous! Thank you Christy!
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Christy Denney — Reply
You are welcome!
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Lauren — Reply
How would you use peaches instead of blueberries? Would you use fresh peaches or canned? And how many? Would baking time or temp change?
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Christy Denney — Reply
Yes! You could use fresh or canned. Baking time would not change. I would use the same amount of peaches as blueberries
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Mari — Reply
This sounds delicious! My husband unfortunately hates lemon and lemon flavored anything. Wonder if you I could use something else or just leave it out?
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Christy Denney — Reply
You can leave it out!
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Bob — Reply
Are you aware that Tucker Carlson is heavily advertised on this site? Is that by choice? Is it something you are aware of?
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Christy Denney — Reply
The ads will reflect what your searches are or if you are viewing political things. So the answer is no and I’ve never seen him on my ads
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Don Trump — Reply
Thats funny, the Tucker Carlson ads are there because of YOUR searches. BAHAHAHAHAHA.
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Angie — Reply
I only have 4 oz of cream cheese in the house, can I substitute something else?
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Christy Denney — Reply
I don’t love anything else. Just use what you have.
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Jen — Reply
I’ve used this recipe for a few years now, but only on the holidays. Is the lemon a new tweak to the recipe? I swear I don’t remember doing that.
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Christy Denney — Reply
Yes it is. Most people add it.
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Becky — Reply
Was wondering if can you something other then the croissants?
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CJ — Reply
I always use the King’s Hawaiian Bread Rolls and just tear the package into pieces. It’s always a top request..
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Christy Denney — Reply
Someone else used hawaiian rolls
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Follow The Recipe — Reply
I made this 100% according to the recipe and it came out perfectly! The citrus is such a nice touch and helps balance the flavors.
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Andria — Reply
I’ve done several different fruits. Apples tossed in cinnamon is really yummy but my favorite at the holidays is cranberries. Favorite recipes for sure.
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Christy Denney — Reply
Great idea!
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Valerie — Reply
Did you add any additional sugar? I was wanting to try cranberries with orange juice/zest!
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Deedee — Reply
This is one of my favorite recipes. When I made it tonight I exchanged the blueberries for cherries, the vanilla for almond extract, omitted the lemon/juice just to shake things up a bit. Delicious!
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Bianca1978 — Reply
I made this beautiful recipe tonight to celebrate the first night of autumn. 🙂 I wanted something special & delicious, & I found this recipe to use the last few croissants in my kitchen. I added extra vanilla & used frozen mixed berries, which I also tossed around in a bit cornstarch to thicken the juices while baking, as you would for a cobbler or pie. I also subbed half of the granulated sugar with Splenda. – It was a BIG hit, exactly as I imagined (& hoped) that it would be. It was simply amazing. This recipe is a definite keeper. I will be making this again & again. Thank you for sharing.
– Cheers! 😉-
Christy Denney — Reply
Aww thank you!
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Stacie — Reply
Every time I make this the cream cheese comes out lumpy. Looks terrible/ tastes great. What can I do? I use a hand held electric mixer on low. I beat cream cheese and sugar first. What am I doing wrong?
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Christy Denney — Reply
Is your cream cheese room temperature? If it’s not it will lump.
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Kelli Kos — Reply
I use a container of whipped cream cheese to avoid the lumps.
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Vicki — Reply
Can you suggest how far ahead u can make this? Do you think 2 days is okay instead of the night before?
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Christy Denney — Reply
Yes, that should be fine!
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Vicki — Reply
Thank you!
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Tammy Dickson — Reply
I’m making this delicious recipe again for my coworkers and would like add a tip. It’s better to beat the cream cheese first before slowly adding the eggs, vanilla and milk so the batter is creamy instead of clumpy. Thank you for a fantastic recipe. I get raves about it!
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Christy Denney — Reply
Thanks for the tip!
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Laura — Reply
Was yours wet on the inside after it was cooked?
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Christy Denney — Reply
No it’s a little wet but you can definitely cook it longer to get it cooked all the way through.
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Kaitee Rivera — Reply
I made these last night but used fresh raspberries instead and topped with sliced almonds. So good!
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Christy Denney — Reply
So good!
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Tanya Cannon — Reply
If I double and put in a 9×13 pan how long should I bake?
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Christy Denney — Reply
You might just need 5-10 minutes more.
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