Home » Recipes » Blueberry Pastry Delights
by Whitney Bond
September 20, 2023
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5 stars (6 ratings)
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This Blueberry Pastry recipe is guaranteed to make your mornings more delicious! It’s easy to make with a can of crescent roll dough, cream cheese and blueberries!
Table of contents
- Ingredients
- Instructions
- Storage and reheating
- More recipes with crescent roll dough
No berry makes my heart pitter-patter quite like the blueberry! Little bites of happiness, I pop these blue treats like they’re M&M’s!
Making Blueberry Cream Cheese Muffins is a regular weekend occurrence at my house and theseGluten Free Blueberry Oat Barsare a must when my brother and sister in law come for a visit!
I was inspired to make this Blueberry Pastry recipe after having what I lovingly nicknamed “blueberry delights”at Shade Hotel in Manhattan Beach. When I lived in LA, my friend managed the hotel and another friend was the chef. I loved frequenting their brunch, mainly for these little blueberry pastry treats!
They may just be Blueberry Pastries to everyone else, but to me they will always be Blueberry Delights!
Ingredients
- Crescent roll dough – an 8 count can of crescent roll dough, or an 8 ounce can with a crescent roll sheet will both work for this recipe.
- Cream cheese – be sure to set the cream cheese out to soften at least 30 minutes before starting this recipe, or to quickly soften the cream cheese, place it in a bowl and microwave for 30 seconds.
- Granulated sugar
- Vanilla extract
- Ground cinnamon
- Blueberries – fresh or frozen blueberries will both work for this recipe.
Instructions
I’ve included step by step photos above to make this recipe easy to follow at home. For the full detailed recipe instructions, video and ingredient quantities, scroll to the recipe card at the bottom of this post.
- Prepare the cream cheese filling. In a medium bowl, combine softened cream cheese, sugar, vanilla extract and cinnamon.
- Slice the crescent roll dough. Roll out a can of crescent roll dough, press the perforations together, then slice the dough into 8 squares.
- Fill the dough. Add a spoonful of the cream cheese mixture and 6-8 blueberries to the middle of each square of crescent roll dough.
- Fold the dough. Fold the corners of the dough into the middle of the pastry over the cream cheese and blueberries. Place the pastries on a baking sheet and into a 375°F for 12-14 minutes.
Storage and reheating
Because there is cream cheese in these pastries, you will want to store any leftovers in the refrigerator. They will stay good in the refrigerator for up to 5 days.
The leftovers can be eaten cold or warmed up in a toaster oven or microwave.
More recipes with crescent roll dough
For more quick and easy recipes made with a can of crescent roll dough, check out these fan favorites!
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5 stars (6 ratings)
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Blueberry Pastry
This Blueberry Pastry recipe is guaranteed to make your mornings more delicious! It's easy to make with a can of crescent rolls, cream cheese and blueberries!
Servings: 8 pastries
Prep Time: 10 minutes mins
Cook Time: 12 minutes mins
Total Time: 22 minutes mins
Author: Whitney Bond
Course: Breakfast, Brunch
Cuisine: American
Ingredients
- ½ cup cream cheese
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 8 ounce can crescent roll dough, dough sheet or 8 count rolls
- 1 cup blueberries, fresh or frozen
Instructions
Preheat the oven to375° F.
Combine the cream cheese, sugar, vanilla and cinnamon in a small bowl.
Roll the crescent roll dough out and press the perforations together.
Slice the dough into 8 equal squares.
Top each square with a spoonful of the cream cheese mixture.
Pile the blueberries on top of the cream cheese.
Fold the corners of the dough into the middle and place each pastry on a baking sheet.
Place in the oven and bake for 12-14 minutes or until golden brown.
Video
Nutrition Facts
Calories 171kcal (9%)Carbohydrates 17g (6%)Protein 1g (2%)Fat 11g (17%)Saturated Fat 5g (25%)Cholesterol 15mg (5%)Sodium 268mg (11%)Potassium 33mg (1%)Sugar 8g (9%)Vitamin A 200mg (4%)Vitamin C 1.8mg (2%)Calcium 16mg (2%)Iron 0.5mg (3%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!
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originally published January 10, 2019 — last updated September 20, 2023 13 Comments
Posted in: Brunch Recipes, Easter Recipes, Method, Recipes, Vegetarian Recipes
About Whitney Bond
I’m a sports-loving, coffee-drinking, food blogger, the host of “29 Minute Meals”, a contributing writer for TODAY Food, cookbook author and on-camera food and lifestyle expert! Here you’ll find most recipes are made in 29 minutes or less, in one pot, or in a crock pot!
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Leave a Reply
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Anna Leigh Davis — August 22, 2023 @ 10:22 PM Reply
My kids love making these with me. So delicious and easy to make.
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Whitney Bond — August 23, 2023 @ 8:02 AM Reply
Yay, love to hear that Anna Leigh, thanks for sharing!
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Patricia Shipley — January 12, 2019 @ 10:20 PM Reply
These are fabulous! Just the right touch of sweetness, oh so creamy and, I love anything blueberry. Thanks for sharing!
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whitneybond — January 17, 2019 @ 3:33 PM Reply
Thanks so much Patricia! I’m so glad you enjoyed them!
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Natalie — January 12, 2019 @ 9:13 AM Reply
Looks so delicious and perfect for brunch too!
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whitneybond — January 17, 2019 @ 3:33 PM Reply
Thanks Natalie!
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bbond007 — January 11, 2019 @ 7:30 AM Reply
Quick, easy and great morning blueberry delight.
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Lori — May 21, 2016 @ 5:50 PM Reply
Just made these and they were delicious! I used just a regular ol baking sheet and followed the crescent roll directions for time and temp. Thanks!
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whitneybond — May 22, 2016 @ 9:57 AM Reply
Fantastic! So glad you enjoyed them Lori 🙂
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Mindy — April 24, 2016 @ 9:25 AM Reply
Nice blog and great pics. I would love to make these and try this recipe, thanks
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whitneybond — April 24, 2016 @ 9:27 PM Reply
Thanks so much Mindy!
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Laura — January 11, 2015 @ 6:25 AM Reply
Hi Whitney, my 4 year old daughter and I made these for breakfast today and they are just outstanding!! YUM!!! Thank you for sharing such a wonderful, easy recipe!! We’ll be making it again and again 🙂 Found you thru Pinterest!!
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littleleopardbook — January 11, 2015 @ 8:27 AM Reply
Hi Laura, thanks so much for sharing! I’m so glad that you and your daughter loved the recipe, and that you found me on Pinterest! I’ve made these time and time again, and switched up the ingredients. I made them with pumpkin in the fall & with cranberries for Christmas breakfast! 🙂
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