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It’s blueberry season here in west Michigan, so last week while my daughters were visiting we decided to go blueberry picking. It was a lot of fun! I was expecting the fields to smell like blueberries because the strawberry fields smelled like strawberries, but they did not. It was a beautiful day and while my kids insist we picked blueberries when they were little, I don’t remember. I am finding lately that I tried to pack in so much entertainment and so many activities when my kids were small that I have a hard time remembering all of them. <sigh>
Blueberry picking was fun and I felt like we picked a ton, but really it was not even a full bucket and just over 2 pounds. Which, for our needs, turned out to be a ton because I’ve made this blueberry breakfast bake, a tart, a vodka drink, and I still have more blueberries than I know what to do with. :p Aren’t they the prettiest shade of blue?
Of course we tasted while we picked and they were soooo sweet! They are super, super tart when they are still green (I had to try) and the bluer they get, the sweeter they get. You can see the ripening stages in the photo below.
On the weekends we have visitors to our cottage, I like to make breakfasts that feed a crowd and can be prepped in advance. Since we went blueberry picking, I knew I wanted to do something with blueberries, but what? I wanted it to be one thing that I could make Friday to cook and serve a crowd on Saturday morning. Last month I used freshly picked strawberries to make this amazing Baked Croissant French Toast with Strawberries and Blueberries, but I wanted to try something new. The Yummy Strawberry Tart I made, also with fresh strawberries, has a delicious cream cheese base, and it is the same tart recipe I use to make a blueberry tart, so I thought I would try to whip something up using a cream cheese base and fresh blueberries with a hint of lemon. I decided to attempt a blueberry breakfast bake with a simple glaze, and it turned out great!
Ready to bake?
The ingredients I used are as follows:
6 ounces of cream cheese, softened
1/3 C sugar
1 tablespoon + 1 teaspoon fresh lemon juice
1 teaspoon lemon zest
1 3/4 C fresh blueberries (there is 1C in the photo, but I added more when I spread them over the base.)
2 cans of crescent rolls (the 8 pack, not the 4 pack)
For the glaze:
1/2 C powdered sugar
2 tsp vanilla almond milk (you could use regular milk, this is just what I usually have on hand)
2 teaspoons fresh lemon juice
- Line a baking sheet with Reynold’s Pan Lining Paper. (Do you use this? It is *awesome.*)
- Roll crescent dough out to fit the baking sheet. (Use a rolling pin to flatten the dough. See photo below.)
- Mix cream cheese, sugar, lemon juice and lemon zest.
- Spread cream cheese mixture over unbaked crescent dough.
Next, spread the blueberries over the cream cheese base and roll the dough into a long loaf shape.
Cover tightly with plastic wrap and refrigerate.
When you’re ready to bake:
- Remove Blueberry Breakfast Bake from the refrigerator, uncover, and preheat oven to 350F.
- Bake at 350F for 40-45 minutes. Peel up an edge to be sure the dough is cooked through. It will turn a nice golden brown, just like a crescent roll, when it is done.
Once the Blueberry Breakfast Bake is cooked and cooling a bit, make the glaze.
- Mix powdered sugar, almond milk and lemon juice until smooth.
- Drizzle over Blueberry Breakfast Bake, slice and serve.
We have a great little Amish grocery store in the next town over that has the most delicious bacon. I made bacon as a side and everything was so good! There was one tiny piece left, and I squirreled it away in the back of the fridge for myself with my morning coffee on Monday morning, once the house was quiet again. <yum>
It tastes every bit as good as it looks and was so easy to assemble!
Products we love:
- If you don’t have a nice sheet pan, these are fantastic. They are very well made and don’t “buckle” in the heat of the oven. They are super easy to clean (and dishwasher friendly!!) too. We use them all the time- they are great for making no-mess bacon!
- Reynold’s Pan Lining Paper – This is foiled-backed parchment paper, meaning the foil forms to the pan, and the parchment is non-stick. It is awesome- nothing sticks to it!
- Lemon zesters do more than zest lemons. They are a surprisingly versatile kitchen tool! You can also use them to grate garlic and ginger, and also hard cheeses, like Parmesan.
- A lemon reamer – use one to get every. last. drop. of citrus out of lemons and limes- a must for Moscow Mules! Tip: warm lemons and limes in the microwave before reaming and more juice will release.
- Icing Spatulas. These can be used for much more than frosting cakes! Use to spread fillings (like I did above) and also when making PB & J’s or other sandwiches with spreads.
- Dragonfly measuring spoons by Ganz. I bought these years ago and I just love them. I have a little thing for dragonflies because they remind me of my grandfather. You can find dragonflies all over this lakehouse that he built. <3
Need more breakfast ideas? Check out these related recipes: