Blueberry Lemon Cronuts
Blueberry lemon cronuts are the kind of bakery style treat that looks impressive but is surprisingly easy to make at home. Flaky puff pastry is filled with a bright blueberry lemon filling, baked until golden, and finished with a simple lemon glaze that adds just the right amount of sweetness. They are crisp on the outside, soft in the center, and packed with fresh fruit flavor that feels perfect for spring and summer baking.
If you love fruit filled pastries, this recipe fits right in alongside other favorites like homemade blueberry hand pies, lemon cream cheese pastries, or classic puff pastry turnovers. The blueberry filling cooks down into a thick jam like center that pairs beautifully with citrus, making these cronuts feel indulgent without being overly heavy. They are great for brunch, dessert, or even a special weekend breakfast treat.
What really makes blueberry lemon cronuts stand out is how versatile they are. You can serve them warm from the oven, drizzle on extra glaze, or use the leftover blueberry filling as a topping for pancakes, waffles, or ice cream. They are simple enough for casual baking but elegant enough to serve to guests.
What You Will Love About This Recipe
• Flaky bakery style texture using store bought puff pastry
• Bright blueberry lemon flavor that is fresh and not overly sweet
• Easy to make at home with simple ingredients
• Perfect for brunch, dessert, or special occasions
• Extra blueberry filling that can be used in other desserts
Ingredients
- 2 sheets puffed pastry
- 1 lemon
- 1 pt blueberries
- ¼ C white sugar
- 2 Tbsp cornstarch
- Water for sealing edges
Instructions
- 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.
Tips and Tricks
• Make sure the blueberry filling is completely cooled before adding it to the pastry so the edges seal properly
• Do not overfill the centers since too much filling can cause leaking during baking
• Use water to seal the edges and press firmly to keep the layers together
• Cut a small vent in the top of each cronut so steam can escape while baking
• Bake until the pastry is fully golden and flaky for the best texture
• Allow the cronuts to cool before glazing since the filling inside will be very hot
• Brush the glaze on while the cronuts are slightly warm for a smooth glossy finish
FAQs
Can I make these ahead of time
Yes. You can assemble the cronuts and refrigerate them for a few hours before baking. Bake just before serving for the best texture.
Can I use frozen blueberries
Yes. Frozen blueberries work well but may take slightly longer to cook down. There is no need to thaw them first.
What can I do with leftover blueberry filling
The extra filling is delicious as a topping for pancakes, waffles, yogurt, ice cream, or even spread on toast.
Do these need to be refrigerated
They can sit at room temperature for the day, but for longer storage keep them refrigerated and reheat briefly to crisp them back up.
Why are my cronuts leaking
This usually happens if they are overfilled or not sealed tightly. Use water to seal the edges well and press firmly before baking.
Blueberry Lemon Cronuts
Cronuts are delicious, to begin with!! Add Blueberry Lemon into the mix and you have the most decadent treat you will ever bake.
Ingredients
- 2 sheets puffed pastry
- 1 lemon
- 1 pt blueberries
- ¼ C white sugar
- 2 Tbsp cornstarch
- Water for sealing edges
Instructions
- 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.
Notes
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!
Nutrition Information:
Amount Per Serving: Calories: 361Saturated Fat: 5gSodium: 136mgCarbohydrates: 40gFiber: 2gSugar: 11gProtein: 4g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
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