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Blueberry Breakfast Bake with Lemon Glaze
This Blueberry Breakfast Bake is loaded with freshly picked blueberries and a delicious lemony cream cheese filling. It is quick to make and prepped in advance, making it the perfect breakfast for a busy weekend with visitors or special occasion.
Servings Prep Time
8-10people 10minutes
Cook Time
40minutes
Servings Prep Time
8-10people 10minutes
Cook Time
40minutes
Ingredients
Blueberry Breakfast Bake
Glaze
Instructions
Blueberry Breakfast Bake
  1. Line a baking sheet with Reynolds Pan Liner. (Or spray really well with cooking spray.)
  2. Roll crescent dough out to fit baking sheet. Use a rolling pin to flatten the dough well.
  3. Mix cream cheese, sugar, lemon juice and lemon zest.
  4. Spread cream cheese mixture over crescent rolls.
  5. Spread blueberries over cream cheese mixture.
  6. Roll dough into a long loaf shape.
  7. Cover with plastic wrap and refrigerate up to overnight.
  8. Bake at 350F for 40-45 minutes until the crescent dough is golden brown. Lift up an edge to check dough is cooked through.
Lemon Glaze
  1. For the glaze, mix together powdered sugar, almond milk and lemon juice.
  2. Drizzle over Blueberry Breakfast Bake after cooling slightly.

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