Alright, I have to be honest — this Blueberry Cream Cheese Pastry Ring is one of those recipes that instantly brings me back to cozy weekend mornings at my grandma’s kitchen. The smell of buttery pastry and sweet, tangy cream cheese wafting through the air was practically a hug in itself. Plus, those juicy blueberries bursting with flavor made it a breakfast treat we all fought over (in the nicest way, of course). It’s flaky, creamy, and just the right amount of sweet—a little dance of textures and tastes that feels perfect whether it’s a casual brunch or a holiday celebration. Trust me, once you slice into this golden ring and see that beautiful creamy filling dotted with blueberries, you’ll want to make it again and again.
Quick Facts
Yield: Serves 8
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients
For the Main Dish:
1 sheet of puff pastry (thawed if frozen, about 8 oz)
8 oz cream cheese, softened
1/3 cup granulated sugar
1 tsp vanilla extract
1 tbsp lemon juice
1 tbsp all-purpose flour
1 cup fresh blueberries (plus a few extra for garnish)
1 egg, beaten (for egg wash)
2 tbsp powdered sugar (for dusting, optional)
How I Make It
Step 1:
Preheat your oven to 375°F. While it’s warming up, grab a bowl and beat together the cream cheese, sugar, vanilla extract, lemon juice, and flour until smooth and creamy. This mixture should be luscious but thick enough to hold on to those blueberries.
Step 2:
Roll out your puff pastry sheet on a lightly floured surface. Using a small bowl or the rim of a cup, trace and cut out a circle about 9 inches in diameter. Then, carefully cut out a smaller circle in the center (around 3 inches) so you have a ring. Don’t toss that center piece — you can bake it alongside as a tasty little treat or save it for later!
Step 3:
Spread the cream cheese mixture evenly over the pastry ring, leaving about a 1-inch border around the edge. Scatter the fresh blueberries on top, gently pressing them into the cream cheese to keep them put.
Step 4:
Brush the exposed pastry edges with the beaten egg wash to get that gorgeous golden color once baked. If some of your cream cheese peeked over the edges, don’t worry; it adds to the rustic charm!
Step 5:
Place the pastry ring on a parchment-lined baking sheet and bake for 20-25 minutes, or until the pastry is puffed and golden brown and the cream cheese filling looks set but still creamy.
Step 6:
Let it cool for a few minutes, then dust with powdered sugar if you like a little extra sweetness and sparkle. Slice and serve warm or at room temperature—either way, you’re in for a flaky, creamy, fruity delight!
Variations & Tips
Use frozen blueberries if fresh aren’t available—just toss them in a little flour to prevent sinking.
Swap blueberries for raspberries or blackberries for a different berry twist.
Add a sprinkle of cinnamon or nutmeg to the cream cheese mix for a cozy spice flavor.
If you like extra crunch, sprinkle sliced almonds on top before baking.
For a sweeter glaze, drizzle honey or a simple powdered sugar glaze after baking.
How I Like to Serve It
This pastry ring is perfect for a weekend brunch with coffee or tea, making it a star at holiday breakfasts when everyone’s gathered around the table. It also shines as a light dessert or a special weekend treat when you want something impressive but easy to whip up. Pair it with a dollop of whipped cream or a smear of homemade jam for a lovely touch.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in the oven to keep the pastry crisp.
If your cream cheese mixture gets too soft, pop it in the fridge for 10 minutes before assembling to help it firm up.
Closing: This Blueberry Cream Cheese Pastry Ring always nails it for me because it’s a perfect balance of flaky, creamy, and fruity—easy to make, and impossible not to share.
