Lemon-Blueberry Breakfast Pastry

5.0
(3)
3 Reviews

This classic breakfast pastry offers sweet-tart blueberries and cream cheese in every bite—perfect for a leisurely weekend breakfast or as a special addition to a celebratory brunch. If available, sweet and aromatic Meyer lemons add an extra layer of flavor. Be sure to keep the puff pastry chilled as much as possible—it helps preserve the layers and results in a flakier crust.

By
Catherine Jessee
Catherine Jessee
Catherine Jessee

Catherine Jessee is a test kitchen assistant at the Dotdash Meredith Food Studios. She has tested recipes for brands including Allrecipes, EatingWell, Food & Wine, Real Simple, People and Southern Living.

EatingWell's Editorial Guidelines
Published on May 10, 2024
Tested by
Amanda Stanfield
Amanda Stanfield Headshot
Tested by Amanda Stanfield

Amanda Stanfield is a Test Kitchen assistant in the Dotdash Meredith Food Studios. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels. As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthfully. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie.

Meet the EatingWell Test Kitchen
Reviewed by Dietitian
Emily Lachtrupp, M.S., RD
Emily Lachtrupp Headshot
Reviewed by Dietitian Emily Lachtrupp, M.S., RD

Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston.

EatingWell's Editorial Guidelines
a recipe photo of the Blueberry & Lemon Breakfast Pastry
Photo:

Photographer: Stacy K. Allen, Props: Christina Brockman, Food Stylist: Julian Hensarling
Active Time:
25 mins
Total Time:
1 hr 35 mins
Servings:
6
Nutrition Profile:
Sesame-Free Nut-Free Vegetarian
the ingredients to make the Blueberry & Lemon Breakfast Pastry

Photographer: Stacy K. Allen, Props: Christina Brockman, Food Stylist: Julian Hensarling
Cook Mode (Keep screen awake)

Ingredients

  • 1 cup fresh blueberries

  • 1/2 teaspoon cornstarch

  • 1 1/2 teaspoons grated lemon zest, divided

  • 1 tablespoon lemon juice, divided

  • 2 pinches salt, divided

  • 1 sheet frozen puff pastry, thawed

  • All-purpose flour, for work surface

  • 4 ounces reduced-fat cream cheese, softened

  • 1/4 cup confectioners' sugar plus 1 tablespoon, divided

  • 1 large egg

  • 1 tablespoon water

  • 2 teaspoons whole milk

Directions

  1. Line a large rimmed baking sheet with parchment paper. Combine blueberries, cornstarch, 1/2 teaspoon lemon zest, 2 teaspoons lemon juice and a pinch of salt in a medium saucepan. Bring to a boil over medium-high heat; cook, stirring constantly, until the blueberries burst and the mixture is thickened, 5 to 7 minutes. Remove from heat; set aside, uncovered, at room temperature to cool slightly.

    a photo of the cooked blueberries

    Photographer: Stacy K. Allen, Props: Christina Brockman, Food Stylist: Julian Hensarling

  2. Unfold puff pastry and roll out on a lightly floured work surface into a 13-by-10-inch rectangle. Cut the rectangle in half lengthwise; place the halves 1 inch apart on the prepared baking sheet. Place in the freezer, uncovered, to chill until ready to use.

  3. Stir cream cheese, 1/4 cup confectioners’ sugar, 1/2 teaspoon lemon zest and the remaining 1 teaspoon lemon juice and pinch of salt in a small bowl until smooth. Set aside 2 tablespoons of the mixture in a separate small bowl for icing. Remove the puff pastry from the freezer; spread the remaining cream cheese mixture in a 2-inch-wide strip lengthwise down the middle of 1 of the pastry pieces, leaving a 3/4-inch border along the edges.

    a photo of the puff pastry with the cream cheese mixture being spread on it

    Photographer: Stacy K. Allen, Props: Christina Brockman, Food Stylist: Julian Hensarling

  4. Beat egg and water together in a small bowl. Spoon the blueberry mixture evenly over the cream cheese layer on the pastry; brush the border with egg mixture. Place the remaining pastry piece over the blueberry- and cream cheese-topped piece, pressing the edges firmly to seal. Place in the freezer, uncovered, to chill until firm, about 20 minutes.

  5. Meanwhile, preheat oven to 350°F.

  6. Brush the top of the chilled pastry lightly with the remaining egg mixture (discard any additional remaining egg mixture). Using a very sharp knife, cut 8 small (about 1/2-inch) slits in the top. Bake until golden brown and evenly puffed, 40 to 45 minutes, rotating baking sheet front to back once. Transfer the baking sheet to a wire rack. Use a spatula to press gently yet firmly on the pastry to flatten slightly. Let cool for 10 minutes.

    a photo of the puff pastry placed over the bottom piece

    Photographer: Stacy K. Allen, Props: Christina Brockman, Food Stylist: Julian Hensarling

  7. Whisk milk and the remaining 1 tablespoon confectioners’ sugar into the reserved 2 tablespoons cream cheese mixture until smooth. Drizzle over the warm pastry and sprinkle with the remaining 1/2 teaspoon lemon zest. Serve warm.

Nutrition Information

Serving Size: 1 slice

Calories 245, Fat 15g, Saturated Fat 8g, Cholesterol 31mg, Carbohydrates 25g, Total Sugars 10g, Added Sugars 7g, Protein 4g, Fiber 2g, Sodium 270mg, Potassium 41mg

Frequently Asked Questions

  • Are blueberries good for you?

    As their deep bluish-purple hue would suggest, blueberries are loaded with vitamins and minerals and more antioxidants than any other fruit. All this goodness adds up to tiny packages that may lower inflammation and your risk of chronic disease and infections, and support healthy blood sugar, skin, digestion, vision, blood pressure, cholesterol and cognition.

  • Is this breakfast pastry healthy?

    Besides all the health benefits of blueberries (see above), the puff pastry adds some energy-producing carbs, and the cream cheese has just enough fat to help slow down the pastry’s digestion and help keep blood sugar stable. You can stabilize blood sugar even more—and round out your breakfast—by serving this pastry with some form of eggs and veggies—like our Muffin Tin Spinach & Mushroom Mini Quiches or “Egg in a Hole” Peppers with Avocado Salsa.

  • Can I make this recipe ahead?

    Yes, you can. However, we suggest baking the pastry (through Step 6) and cooling completely, then gently placing it in a zip-top bag and refrigerating for up to three days. Then, continue with Step 7 and make the sweet topping when you’re ready to serve the pastry. Warm the pastry in a preheated 350°F oven or toaster oven until warm, then drizzle the topping over the pastry.

  • Can I use frozen blueberries instead of fresh?

    Absolutely. When using frozen berries for baked goods, it's typically best to thaw them before adding them to a recipe, especially if the other ingredients can't take added moisture. There are several ways to thaw frozen berries. However, it's best to thaw the berries slowly in a covered bowl in the fridge because the flavor and texture will be much better. Other options include adding frozen berries to room-temperature water or setting them in a colander above a bowl. For all methods, the intent is to thaw the berries, then gently dry them, removing as much moisture as possible while keeping them intact.

  • What can I make with leftover cream cheese?

    There are so many easy and delicious ways to use cream cheese. You can use it in dips, in roll-ups or veggie sandwiches, add it to omelets, make a five-minute cake frosting and so much more.

Additional reporting by Carrie Myers, M.S. and Linda Frahm

EatingWell.com, May 2024

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