Croissant with Blueberries
Short, Catchy Intro
So you want flaky pastry that puffs up like a little cloud and bursts with juicy blueberries when you bite in? Nice. This croissant with blueberries is basically a tiny dramatic performance in your mouth. It looks fancy but behaves like a chill brunch buddy. You will impress people. You might also eat three before anyone arrives. No judgment.
Why This Recipe is Awesome
- It looks like you spent all morning mastering French technique while you actually binged a series and preheated the oven during the credits.
- It balances super flaky croissant layers with bright, poppy blueberries so every bite has texture and zing.
- It uses mostly pantry basics and store bought croissant dough if you want to skip the complicated stuff. Yes, that counts as adulting.
- It is delightfully forgiving. Overstuff a bit and it still tastes amazing. Understuff and it still works. Basically idiot proof. Even I did not mess it up the first time.
Ingredients You’ll Need
- 1 package store bought croissant dough or laminated croissant dough if you are feeling heroic
- 1 to 1 1/2 cups fresh blueberries, washed and patted dry
- 2 tablespoons granulated sugar plus extra for sprinkling
- 1 teaspoon lemon zest for brightness
- 1 teaspoon vanilla extract
- 1 egg beaten with 1 tablespoon water for egg wash
- 2 tablespoons unsalted butter melted, for brushing
- Powdered sugar for dusting, optional but very pretty
Step-by-Step Instructions
Preheat the oven to 375 F and line a baking sheet with parchment. Preheating matters. Do it now so you do not panic halfway through step 3.
Unroll the croissant dough and separate into triangles as directed on the package. Work quickly so the dough stays cool and puffy. Cold dough equals better layers.
In a small bowl toss the blueberries with 2 tablespoons sugar, lemon zest, and vanilla. Let sit for 2 minutes so the sugar starts to pull out the juices. This makes the filling juicier and tastier.
Spoon a small pile of the blueberry mixture onto the wide end of each dough triangle. Do not overload. A tablespoon or so per croissant is perfect. Too much filling makes a mess and flattens the pastry.
Fold or roll each triangle into a crescent shape. Tuck the ends slightly under to seal. Press gently but do not squeeze all the air out of the dough. Those air pockets become flakiness.
Place the croissants on the prepared baking sheet leaving space for them to expand. Brush each with the beaten egg wash. This gives them a beautiful golden sheen.
Sprinkle a little extra granulated sugar on top if you want a crunchy finish. Pop them into the oven and bake for 15 to 18 minutes or until golden brown and puffed.
Remove from oven and brush lightly with melted butter. Let cool for 5 minutes so the filling sets a touch. Dust with powdered sugar if you are feeling fancy and then serve warm.
Common Mistakes to Avoid
- Thinking you can skip preheating the oven. Rookie mistake. The croissants need that hot shock to puff properly.
- Overfilling the dough pockets. This turns your croissant into a blueberry puddle and nobody wants that on the counter.
- Skipping the egg wash. You do not have to, but the golden finish matters. It makes them look bakery legit.
- Using wet, soggy blueberries. Pat them dry. Wet fruit creates steam and soggy pastry.
- Letting the dough sit at room temperature too long. Warm dough loses layers and becomes dense. Keep it cool until you bake.
Alternatives & Substitutions
- No fresh blueberries available? Swap with thawed frozen blueberries but toss them with a little cornstarch to absorb excess liquid. I know frozen fruit gets a bad rap but it works fine in a pinch.
- Want a dairy free version? Use dairy free margarine for brushing and a plant based egg wash alternative or skip the wash altogether. It will still taste great.
- Fancy mood? Add a smear of cream cheese under the blueberries for a tangy surprise. Trust me, that cream cheese + blueberry combo is a mood.
- No croissant dough? Use puff pastry sheets and cut into triangles. The texture will be slightly different but still flaky and delicious.
- Want to try other fruits? Swap blueberries for sliced strawberries or raspberries. If you love sweet treats and more ideas check this baked pumpkin donuts for a different kind of breakfast vibe.
FAQ
Q Why can I not use frozen blueberries straight from the bag?
A You can but frozen berries release a lot of juice. That juice can make the croissant soggy. If you must use them, thaw, drain, and toss with a pinch of cornstarch first.
Q Can I make these ahead and bake later?
A Sure. Assemble the croissants, place them on a tray, cover with plastic wrap, and refrigerate for up to 24 hours. Bring them straight from the fridge to the oven for the best puff.
Q Can I use margarine instead of butter for brushing?
A Well, technically yes, but why hurt your soul like that? Butter gives flavor and shine. Margarine will work if you must.
Q How do I keep the croissants from leaking blueberry juice?
A Do not overload. Use a small amount of filling. You can also sprinkle a light dusting of flour or cornstarch on the fruit to thicken the juices a bit.
Q Do I need to brush with egg wash?
A No, but you will miss out on that gorgeous golden color. If you avoid eggs, use milk or a milk alternative to get some color.
Q Can I make mini or giant versions?
A Yes. Adjust baking time. Minis bake faster, giants need more time. Keep an eye on color and puff to judge doneness.
Q What if my croissants do not puff?
A Did you keep the dough cold and preheat the oven? If you warmed the dough too much or skipped preheat they may not puff. Also check your oven temperature with an oven thermometer to make sure it hits the target.
Final Thoughts
You just made flaky croissants filled with sweet blueberries and possibly ruined your day because now every pastry will be compared to this. Not sorry. These croissants strike the perfect balance between bakery vibe and lazy chef energy. Serve them warm with coffee or stow a few in the freezer for emergency breakfast situations. Pro tip warm briefly in the oven for that fresh out of the bakery feeling.
Go impress somebody or yourself. You deserve buttery layers and juicy blueberries in your life. FYI this is the kind of recipe that makes people smile at you for no reason.
Conclusion
If you want more blueberry croissant inspiration check out this clever Blueberry Croissant Puff | The Girl Who Ate Everything for a similar but distinct take. For a full breakfast bake idea that uses croissants try this Blueberry Croissant Bake – Charlotte Shares which goes all in on custardy goodness. And if you like your croissant idea with a French toast twist have a look at this Blueberry Croissant French Toast Bake – Butternut and Sage for another delicious spin.
Happy baking and may your croissants always be flaky and your blueberries always pop.
Print
Blueberry Croissants
- Total Time: 33 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Flaky croissants filled with juicy blueberries, perfect for a brunch treat.
Ingredients
- 1 package store-bought croissant dough
- 1 to 1 1/2 cups fresh blueberries, washed and patted dry
- 2 tablespoons granulated sugar plus extra for sprinkling
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 egg beaten with 1 tablespoon water for egg wash
- 2 tablespoons unsalted butter, melted, for brushing
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Unroll the croissant dough and separate into triangles as directed on the package.
- In a small bowl, toss the blueberries with 2 tablespoons of sugar, lemon zest, and vanilla. Let sit for 2 minutes.
- Spoon a small pile of the blueberry mixture onto the wide end of each triangle.
- Fold each triangle into a crescent shape and tuck the ends under to seal.
- Place on the prepared baking sheet, brush with the egg wash, and sprinkle with extra sugar if desired.
- Bake for 15 to 18 minutes, until golden brown and puffed.
- Remove from the oven, brush with melted butter, let cool for 5 minutes, and dust with powdered sugar before serving.
Notes
Serve warm with coffee and store extras in the freezer for emergency breakfasts.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 250
- Sugar: 7g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: croissants, blueberry, brunch, baking, pastry
