Blueberry Lemon Cronuts is one beautiful and sinfully sweet recipe. A cross between a croissant and donut gives you the best of both worlds with each bite! Flaky, sweet and the perfect mix of lemon and blueberry.
These Blueberry Lemon Cronuts have made me so happy! What can I say, I am a foodie. I love delicious food. I love the smell of it.
Blueberry Lemon Cronuts
I love the site of it. I love delicious combinations of flavors. Lemon and blueberries are one of my favorite flavor combinations.
These Blueberry Lemon Cronuts may be one of the most delicious blueberry lemon baked delicacies I have ever tasted.
What is A Cronut
The Cronut was introduced on May 10, 2013, at Ansel’s bakery, Dominique Ansel Bakery, in New York’s Soho neighborhood. On the same night, a blogger from Grub Street, the online restaurant blog from New York magazine, reported on the new pastry. The post resulted in much interest and online circulation, and by the third day, a line of over 100 people had formed outside the shop to buy it. Leading to the Cronut being named by TIME magazine as one of the best “extremely fun” inventions of 2013. Wikipedia
If you love this recipe, you will definitely love my Blueberry Lemon Poke Cake with Frozen Blueberry Candy.
Do You Fry Cronuts
You will find some recipes do fry them Cronuts. I prefer to bake mine for a light and airy texture.
It also helps eliminate excess grease you would have from frying.
The base of this recipe is puffed pastry. Now if you want you can make your own puff pastry. I would think that could elevate the flavor even more.
Or if you are like me, I went straight to the freezer section at the grocery store and picked it up. I enjoy the store bought puff pastry so it works great for me, and speeds up the process.
Can You Do Different Flavors of Cronuts
Absolutely! I love the refreshing blend of blueberries and lemon. But if you want to try other flavor combinations go right ahead.
You will want to cook the fresh fruit just like this recipe to add it in as the filling. Then if you don’t want lemon create a simple glaze to put on top.
How to Store Lemon Blueberry Cronuts
Because of the fruit filling in these, I recommend storing in the refrigerator. It will help extend the shelf life.
This breakfast recipe is best when served warm and fresh. The texture will change once it cools down and is refrigerated. I still highly recommend this recipe.
When to Serve Blueberry Lemon Cronuts
When is a wrong time for a delightful cronut? Breakfast, brunch, mid-day snack or even a midnight dessert. This recipe is dynamite no matter the time of day. It also offers an elegant presentation value for guests.
If you are looking for something different and unique, try my Cronuts recipe. They are rather easy to make, bursting with flavor and flakey and delightful with each bite.
If you love this recipe, you will definitely love my Blueberry Lemon Poke Cake with Frozen Blueberry Candy. You definitely want to check out my Lemon Dump Cake too!
Cronuts are delicious, to begin with!! Add Blueberry Lemon into the mix and you have the most decadent treat you will ever bake.
- 2 sheets puffed pastry
- 1 lemon
- 1 pt blueberries
- ¼ C white sugar
- 2 Tbsp cornstarch
- Water for sealing edges
- Preheat oven to 375*.
- In a medium pot, combine blueberries, sugar, zest of ½ the lemon and juice of 1/2 the lemon.
- Cook on medium heat.
- In a small bowl, add cornstarch and lemon juice of 1/4 lemon. Stir until no lumps.
- Once blueberries start to bubble, add cornstarch mixture.
- Stir frequently for 3 minutes over medium heat.
- Turn off heat and set aside to cool.
- Use a circle shaped cookie cutter to cut 9 circles out of each sheet of the puffed pastry.
- Place 9 circles on a parchment paper lined cookie sheet.
- Once blueberry mixture is cooled, add about a teaspoon amount to the center.
- Dip your finger in water and add to the edges.
- Add another circle on top and press edges to seal.
- Use a sharp knife to put a small hole in the top of each.
- Bake for 10 minutes, or until golden brown and flaky.
- Brush on glaze.
- For the glaze:
- Juice from the remaining ¼ of the lemon.
- 1/2 C. powdered sugar
- In a medium bowl, add powdered sugar.
- Squeeze lemon a little at a time and mix until thick and smooth.
Allow to cool, as blueberry syrup inside is HOT! Makes extra blueberry filling for dipping. Or makes a great topping for pancakes and ice cream!
Amount Per Serving: Calories: 361 Saturated Fat: 5g Sodium: 136mg Carbohydrates: 40g Fiber: 2g Sugar: 11g Protein: 4g