Easy Blueberry Croissant Puff (+VIDEO) - The Girl Who Ate Everything (2024)

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posted by Christy Denneyon Sep 15, 2021 (updated Aug 20, 2023) 538 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.

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 485 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

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originally published on Sep 15, 2021 (last updated Aug 20, 2023)

538 comments Leave a comment »

Easy Blueberry Croissant Puff (+VIDEO) - The Girl Who Ate Everything (8)

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538 comments on “Blueberry Croissant Puff”

Maureen — Tue, 30 Apr 2024 @ 12:18:34 EDT Reply
See Also
Easy Braised Turnip Rice Bowls Mini Cheesecakes - Cooking Classy Here Are A Bunch Of Dinner-Worthy Salads With No Lettuce At All Blackberry Balsamic Grilled Chicken Salad with Crispy Fried Goat Cheese
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?
Amber — Tue, 23 Apr 2024 @ 20:02:32 EDT 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?
Janice Taylor — Mon, 18 Mar 2024 @ 13:24:09 EDT Reply
I think refrigerated croissants cut up would even be better?
- Christy Denney — Fri, 22 Mar 2024 @ 01:47:48 EDT Reply
  You could try it. I have a version with biscuits here: https://www.the-girl-who-ate-everything.com/blueberry-biscuit-bake/
RR — Wed, 13 Mar 2024 @ 17:13:46 EDT Reply
Is this crispy on top?
- Christy Denney — Fri, 22 Mar 2024 @ 01:52:08 EDT Reply
  YEs!
Ruth Dagdagan — Sun, 11 Feb 2024 @ 15:06:05 EST Reply
❤️❤️❤️the recipes You made today
Great Tasting Blueberry Puff
Philly Cheese Sandwiches, Hassleback Tators
- Christy Denney — Mon, 11 Mar 2024 @ 02:17:54 EDT Reply
  Thank you Ruth!
Holly — Tue, 16 Jan 2024 @ 13:33:47 EST 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.
- Christy Denney — Thu, 25 Jan 2024 @ 01:28:09 EST Reply
  If you add lemon to milk is can curdle or it could be a reaction with the egg replacement.
Titi — Sat, 13 Jan 2024 @ 11:55:20 EST Reply
If I make this the night before do I refrigerate it or leave it on the counter overnight?
- Christy Denney — Thu, 25 Jan 2024 @ 01:31:48 EST Reply
  I would refrigerate
Barbara Ridinger — Fri, 22 Dec 2023 @ 23:31:19 EST 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?
- Christy Denney — Thu, 25 Jan 2024 @ 01:54:38 EST Reply
  No it’s not that obvious
Autumn — Thu, 21 Dec 2023 @ 23:30:19 EST 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.
Leslie — Wed, 20 Dec 2023 @ 11:46:13 EST Reply
Any chance this recipe could use Sweetened Condensed Milk? I’m thinking this would simplify the recipe and save time.
- Christy Denney — Thu, 21 Dec 2023 @ 01:36:00 EST Reply
  I think it would be overly sweet but maybe it would work.
Autumn — Wed, 06 Dec 2023 @ 19:46:45 EST Reply
Can I use soy milk ? Real milk causes stomach issues so we use soy.
- Christy Denney — Fri, 08 Dec 2023 @ 02:08:00 EST Reply
  I don’t see why not
Nancy Gibson — Thu, 09 Nov 2023 @ 15:48:46 EST 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.
- Christy Denney — Fri, 17 Nov 2023 @ 01:50:38 EST Reply
  Yum!
JACQUELINE BRACKETT — Wed, 19 Jul 2023 @ 01:23:11 EDT Reply
I’ve made this multiple times using the Bluebeerries. Recently I’ve substituted the blueberries with fresh peaches and another time with apples.
- Christy Denney — Fri, 11 Aug 2023 @ 01:44:35 EDT Reply
  Yum!
Marsha Hodges — Sun, 16 Jul 2023 @ 16:36:55 EDT Reply
Can this recipe be frozen for use in a month?Marsha
- Christy Denney — Fri, 11 Aug 2023 @ 01:49:12 EDT Reply
  YEs!
Jennifer Engelhart — Wed, 24 May 2023 @ 19:35:47 EDT Reply
Can I prepare this the night b efore?
See Also
Crispy Roasted Chickpeas {4 Ingredients}- Two Peas & Their Pod
- Christy Denney — Fri, 11 Aug 2023 @ 23:36:36 EDT Reply
  Yes!
cathy wallen — Sun, 23 Apr 2023 @ 15:34:31 EDT Reply
Fabulous. Made it in a 13×9. Doubled all ingredients. Increased time by 15 min.
It was wonderful. Enjoyed by all.
Nabiha — Fri, 24 Feb 2023 @ 11:54:35 EST Reply
This is so so delicious
- Christy Denney — Mon, 24 Apr 2023 @ 03:09:00 EDT Reply
  Thank you!
Beth Lawton — Sat, 04 Feb 2023 @ 17:38:30 EST 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.
- Christy Denney — Tue, 21 Feb 2023 @ 01:55:41 EST Reply
  Yes, you can put it on and let it soak overnight too
Traci Lendt — Sat, 28 Jan 2023 @ 14:46:44 EST 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
Deb — Sun, 25 Dec 2022 @ 02:16:34 EST Reply
Can this recipe be frozen and made ahead? Any variation to cooking?
- Christy Denney — Sat, 28 Jan 2023 @ 03:23:41 EST Reply
  You might need an additional 10 minutes
  - Eri — Mon, 27 Mar 2023 @ 11:50:26 EDT Reply
    So would you make it ahead of time and freeze before baking? Then bake the day of?
    - Christy Denney — Mon, 24 Apr 2023 @ 02:34:03 EDT Reply
      Yes!
Julie — Fri, 25 Nov 2022 @ 11:43:05 EST Reply
this is absolutely amazing. I made it the night before and heated the next day. Easy to make.
- Christy Denney — Wed, 14 Dec 2022 @ 02:24:19 EST Reply
  Thank you!
Sam Wang — Thu, 20 Oct 2022 @ 16:36:00 EDT 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!
- Christy Denney — Sat, 29 Oct 2022 @ 01:30:02 EDT Reply
  You are welcome!
Lauren — Fri, 05 Aug 2022 @ 22:27:11 EDT 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?
- Christy Denney — Tue, 09 Aug 2022 @ 01:36:58 EDT Reply
  Yes! You could use fresh or canned. Baking time would not change. I would use the same amount of peaches as blueberries
Mari — Wed, 23 Mar 2022 @ 11:59:09 EDT 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?
- Christy Denney — Fri, 01 Apr 2022 @ 20:40:27 EDT Reply
  You can leave it out!
Bob — Thu, 27 Jan 2022 @ 16:52:24 EST Reply
Are you aware that Tucker Carlson is heavily advertised on this site? Is that by choice? Is it something you are aware of?
- Christy Denney — Thu, 17 Mar 2022 @ 01:39:08 EDT 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
- Don Trump — Sat, 16 Jul 2022 @ 14:01:48 EDT Reply
  Thats funny, the Tucker Carlson ads are there because of YOUR searches. BAHAHAHAHAHA.
Angie — Sat, 08 Jan 2022 @ 22:43:25 EST Reply
I only have 4 oz of cream cheese in the house, can I substitute something else?
- Christy Denney — Mon, 10 Jan 2022 @ 15:32:23 EST Reply
  I don’t love anything else. Just use what you have.
Jen — Fri, 24 Dec 2021 @ 13:39:04 EST 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.
- Christy Denney — Fri, 07 Jan 2022 @ 19:21:52 EST Reply
  Yes it is. Most people add it.
Becky — Thu, 23 Dec 2021 @ 19:09:48 EST Reply
Was wondering if can you something other then the croissants?
- CJ — Sat, 25 Dec 2021 @ 02:10:10 EST Reply
  I always use the King’s Hawaiian Bread Rolls and just tear the package into pieces. It’s always a top request..
- Christy Denney — Fri, 07 Jan 2022 @ 19:26:33 EST Reply
  Someone else used hawaiian rolls
- Follow The Recipe — Sun, 22 May 2022 @ 13:16:45 EDT 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.
Andria — Sat, 20 Nov 2021 @ 08:02:55 EST 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.
- Christy Denney — Sun, 28 Nov 2021 @ 03:04:22 EST Reply
  Great idea!
- Valerie — Sat, 11 Dec 2021 @ 11:10:52 EST Reply
  Did you add any additional sugar? I was wanting to try cranberries with orange juice/zest!
Deedee — Tue, 09 Nov 2021 @ 21:02:58 EST 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!
Bianca1978 — Thu, 23 Sep 2021 @ 03:35:39 EDT 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 — Mon, 04 Oct 2021 @ 22:13:21 EDT Reply
  Aww thank you!
Stacie — Mon, 06 Sep 2021 @ 09:38:04 EDT 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?
- Christy Denney — Thu, 09 Sep 2021 @ 13:55:03 EDT Reply
  Is your cream cheese room temperature? If it’s not it will lump.
- Kelli Kos — Thu, 02 Feb 2023 @ 18:48:54 EST Reply
  I use a container of whipped cream cheese to avoid the lumps.
Vicki — Sat, 07 Aug 2021 @ 17:01:57 EDT Reply
Can you suggest how far ahead u can make this? Do you think 2 days is okay instead of the night before?
- Christy Denney — Tue, 10 Aug 2021 @ 01:34:56 EDT Reply
  Yes, that should be fine!
  - Vicki — Wed, 11 Aug 2021 @ 16:23:28 EDT Reply
    Thank you!
Tammy Dickson — Thu, 05 Aug 2021 @ 21:13:21 EDT 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!
- Christy Denney — Tue, 10 Aug 2021 @ 01:49:21 EDT Reply
  Thanks for the tip!
  - Laura — Sat, 21 Aug 2021 @ 09:42:21 EDT Reply
    Was yours wet on the inside after it was cooked?
    - Christy Denney — Tue, 24 Aug 2021 @ 01:26:58 EDT Reply
      No it’s a little wet but you can definitely cook it longer to get it cooked all the way through.
Kaitee Rivera — Tue, 08 Jun 2021 @ 12:34:38 EDT Reply
I made these last night but used fresh raspberries instead and topped with sliced almonds. So good!
- Christy Denney — Sat, 31 Jul 2021 @ 01:09:01 EDT Reply
  So good!
Tanya Cannon — Sat, 29 May 2021 @ 09:45:51 EDT Reply
If I double and put in a 9×13 pan how long should I bake?
- Christy Denney — Sat, 31 Jul 2021 @ 01:46:17 EDT Reply
  You might just need 5-10 minutes more.