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baked blueberry croissant

Blueberry Croissant Recipe

Flaky, buttery blueberry croissants made from scratch with layers of golden pastry and juicy fresh berries—perfect for breakfast, brunch, or a sweet weekend treat.
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Course: Breakfast, Brunch, Dessert
Cuisine: American, French-Inspired
Prep Time: 1 hour
Cook Time: 20 minutes
Chill & Rise Time: 6 hours
Total Time: 7 hours 20 minutes
Servings: 10 croissants
Calories: 280kcal
Cost: $8–$10

Equipment

  • 1 Rolling pin French-style preferred
  • 1 Bench scraper For handling delicate dough
  • 2 Baking sheets Lined with parchment paper
  • 1 Pastry brush For egg wash
  • 1 Kitchen scale (optional) For accurate ingredient measurements
  • 1 Wire rack For cooling

Ingredients

Croissant Dough

  • 3 cups All-purpose flour
  • ¼ cup Granulated sugar
  • 1 teaspoon Salt
  • 2 ¼ teaspoon Active dry yeast 1 standard packet
  • ¾ cup Warm milk ~110°F
  • 1 Large egg Beaten
  • 1 cup Unsalted butter Cold, for lamination

Blueberry Filling

  • 1 ½ cups Fresh blueberries Use 1 ¼ cups if using frozen
  • 3 tablespoon Granulated sugar
  • 1 tablespoon Cornstarch
  • 1 teaspoon Lemon zest Fresh
  • ¼ teaspoon Vanilla extract
  • 1 pinch Salt

Assembly

  • 1 Egg Beaten, for egg wash
  • 2 tablespoon Coarse sugar For sprinkling

Instructions

  • Activate yeast.
  • Mix and knead dough.
  • Prepare butter block.
  • Laminate dough with butter.
  • Chill between turns.
  • Prepare blueberry filling.
  • Shape croissants.
  • Let rise before baking.
  • Brush with egg wash.
  • Bake until golden.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 95g | Calories: 280kcal | Carbohydrates: 34g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 55mg | Sodium: 200mg | Potassium: 90mg | Fiber: 1g | Sugar: 9g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1.5mg