Lemon Blueberry Cream Cheese Pastry

There’s something special about pastries that makes any morning feel like a treat. I’ve always loved the smell of buttery dough baking in the oven, but I used to think making pastries from scratch was too complicated for a regular Tuesday. Then I discovered how easy it can be to create something that looks fancy but doesn’t require pastry school skills.

These blueberry cream cheese pastries have become my go-to when I want to impress without the stress. The cream cheese filling is smooth and tangy, while the blueberries add just the right amount of sweetness. I can assemble them the night before and pop them in the oven while I’m making coffee.

Want something that feels bakery-worthy but uses ingredients you probably already have? This recipe delivers every time. Your kitchen will smell amazing, and everyone will think you spent hours in there. Trust me, I’ll never tell them how simple it really was.

What Kind of Blueberries Should I Use?

Fresh blueberries are definitely the way to go for this pastry since they hold their shape better during baking and won’t make your pastry soggy. Look for plump, firm berries with a deep blue color and avoid any that are wrinkled or have soft spots. If you only have frozen blueberries on hand, don’t thaw them first – toss them straight into the filling while they’re still frozen to prevent excess moisture from leaking out. Wild blueberries work great too and actually pack more flavor than their larger cultivated cousins, though you might need to adjust the amount slightly since they’re smaller.

Options for Substitutions

This pastry recipe is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Fresh blueberries: Frozen blueberries work great too – just don’t thaw them first or they’ll get mushy. You can also try raspberries, blackberries, or diced strawberries for a different berry flavor.
• Puff pastry: This is one ingredient I wouldn’t recommend swapping out. Puff pastry creates those flaky, buttery layers that make this pastry special. Phyllo dough or pie crust just won’t give you the same results.
• Cream cheese: Make sure your cream cheese is fully softened for easy mixing. In a pinch, you can use mascarpone or even thick Greek yogurt, though the texture will be slightly different.
• Lemon juice and zest: Fresh lemon is best, but bottled lemon juice works if that’s what you have. You can skip the zest if needed, or try orange zest for a citrus twist.
• Brown sugar: Regular white sugar works fine if you’re out of brown sugar. You can also use coconut sugar or maple syrup (reduce by about half if using syrup).
• Cornstarch: Flour works as a thickener too – use the same amount. This helps prevent the berries from making your pastry soggy.

Watch Out for These Mistakes While Baking

The biggest mistake when working with puff pastry is not keeping it cold enough, which can cause the butter layers to melt and result in a flat, greasy pastry instead of those beautiful flaky layers you’re after – always work quickly and chill the dough if it gets too soft.

Another common error is overfilling the pastries with the blueberry mixture, which leads to messy leaks and soggy bottoms, so stick to about 2-3 tablespoons of filling per pastry and leave plenty of room around the edges for sealing.

Don’t skip the egg wash made from the whole egg and water, as this creates that golden, bakery-style finish, and make sure your cream cheese is completely softened at room temperature to avoid lumps in your filling.

Finally, resist the urge to open the oven door during the first 15 minutes of baking, since puff pastry needs consistent heat to rise properly and any temperature drops can cause it to collapse.

What to Serve With Blueberry Cream Cheese Pastry?

This sweet pastry is perfect for brunch or dessert and pairs beautifully with a hot cup of coffee or black tea to balance out the rich cream cheese filling. I love serving it alongside fresh fruit like sliced strawberries or raspberries to add some extra freshness to the plate. For brunch, try it with some crispy bacon or breakfast sausage for a nice sweet and savory contrast. You can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream if you want to go all out for dessert.

Storage Instructions

Keep Fresh: These pastries are best enjoyed within 2-3 days when stored in an airtight container at room temperature. The puff pastry will stay crispy for the first day, then get a bit softer but still delicious. If your kitchen is really warm, pop them in the fridge to keep the cream cheese filling safe.

Freeze: You can freeze these pastries for up to 1 month in a freezer-safe container with parchment paper between layers. They’re great to have on hand for unexpected guests or when you want a special treat without all the work.

Warm Up: To bring back some of that crispy pastry texture, warm them in a 300°F oven for about 5-8 minutes. If they’re frozen, let them thaw at room temperature first, then give them a quick warm-up. The microwave works too, but you’ll lose that nice flaky texture.

Preparation Time	20-30 minutes
Cooking Time	20-30 minutes
Total Time	40-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3900-4200
• Protein: 40-50 g
• Fat: 190-210 g
• Carbohydrates: 500-550 g

Ingredients

For the blueberry filling:

• 18 oz fresh blueberries
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• Zest from 1 lemon
• 1 tbsp lemon juice
• 1 tbsp cornstarch

For the cream cheese layer:

• 8 oz cream cheese, softened
• 1 egg yolk
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp lemon juice

For the pastry and assembly:

• 2 packages puff pastry sheets

For the egg wash:

• 1 egg
• 1 tbsp water

For serving:

• 1/4 cup powdered sugar

Step 1: Prepare the Blueberry Filling

• 18 oz fresh blueberries
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• zest from 1 lemon
• 1 tbsp lemon juice
• 1 tbsp cornstarch

Rinse the fresh blueberries and place them in a medium saucepan.

Sprinkle the blueberries with granulated sugar, brown sugar, lemon zest, lemon juice, and cornstarch.

Stir well to combine, then heat the mixture over medium heat, stirring frequently, until the blueberries burst and the mixture thickens.

Remove from the heat and let the filling cool completely before using.

Step 2: Make the Cream Cheese Filling

• 8 oz cream cheese, softened
• 1 egg yolk
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp lemon juice

In a medium bowl, beat the softened cream cheese for 2-3 minutes until smooth and creamy.

Add the egg yolk, granulated sugar, vanilla extract, and lemon juice.

Beat again until everything is well incorporated and the mixture is smooth.

I like to make sure the cream cheese is at room temperature so it blends easily without lumps.

Step 3: Assemble the Pastries

• 2 packages puff pastry sheets
• cream cheese mixture from Step 2
• blueberry filling from Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

On a lightly floured surface, roll out the puff pastry sheets.

Place one sheet onto the prepared baking sheet.

Optionally, make diagonal cuts in the pastry before filling to help when rolling them up later.

Spread half of the cream cheese mixture from Step 2 evenly over the pastry, then top with half of the cooled blueberry filling from Step 1 (you may not need all of each filling).

Cover with a second sheet of puff pastry.

Cut diagonally and roll up each portion into a crescent shape.

Repeat with the remaining pastry sheets and filling.

Step 4: Brush with Egg Wash and Bake

• 1 egg
• 1 tbsp water

In a small bowl, whisk together the egg and water to make an egg wash.

Brush the tops of the prepared crescent pastries with the egg wash, then bake in the preheated oven for about 20 minutes, or until the pastries are puffed and golden brown.

I always watch closely near the end to make sure the pastries get perfectly golden but not overdone.

Step 5: Finish and Serve

• 1/4 cup powdered sugar

Once the pastries are baked and cooled slightly, dust them generously with powdered sugar before serving.

For a little extra flair, I sometimes add a bit of extra lemon zest on top for a pop of fresh flavor.