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 & blueberries!

Blueberry pastry made with crescent roll dough, sitting on wood and marble cutting board with fresh blueberries on the side and behind

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 these Gluten Free Blueberry Oat Bars are 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 Christian managed the hotel and my friend Greg 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! 🙂

Overhead shot of cream cheese blueberry pastries on cutting board and on round plate with fresh blueberries scattered around the plate

How to make a Blueberry Pastry

To make this blueberry pastry recipe, start by combining cream cheese, sugar, vanilla extract and cinnamon.

Roll out a can of crescent roll dough, press the perforations together, then slice the dough into 8 squares.

Top each square with a spoonful of the cream cheese mixture and 6-8 blueberries.

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.

Collage of 4 images showing the making of blueberry pastries

How long will these blueberry pastries stay good in the refrigerator?

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.

Can you use frozen blueberries for this blueberry pastry recipe?

Yes. Fresh or frozen blueberries will both work just fine in this recipe!

Are blueberries better for you cooked or raw?

Blueberries are a powerhouse of antioxidants and whether they’re cooked or raw, they provide the same amount of antioxidants.

Two blueberry pastries sitting on a wood and marble cutting board with fresh blueberries around and behind them

For more quick and easy recipes made with a can of crescent roll dough, check out these 5 favorites!

  1. Easy Taco Ring
  2. Salted Caramel Cinnamon Rolls
  3. Taco Croissants
  4. Greek Crescent Rolls
  5. S’Mores Cinnamon Rolls
Blueberry Pastries sitting on cutting board on top of gold and white patterned towel with a white colander of blueberries spilling on in the background next to a plate of blueberry pastries
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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 & blueberries!
Servings: 8 pastries
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Author: Whitney Bond
Course: Breakfast, Brunch
Cuisine: American

Ingredients

  • ½ cup cream cheese
  • 2 tbsp sugar
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • 8 oz can crescent roll dough, dough sheet or 8 count rolls
  • 1 cup blueberries, fresh or frozen

Instructions

  • Preheat the oven to 375° 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.

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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