Description
An elegant yet easy dessert featuring flaky puff pastry filled with lemony cream cheese, fresh blueberries, and topped with golden crumble. Perfect for summer entertaining or weekend brunch.
Ingredients
Cream Cheese Layer
- 4 oz cream cheese, softened
- ¼ cup confectioners’ sugar
- Juice and zest of ½ lemon
Blueberry Layer
- 2 cups fresh blueberries
- 2 tablespoons granulated sugar
- Juice of ½ lemon
Crumble & Assembly
- 2 tablespoons granulated sugar
- Zest of ½ lemon
- ½ cup all-purpose flour
- 4 tablespoons (½ stick) unsalted butter, melted
- 1 sheet frozen puff pastry, thawed
Instructions
Heat oven to 400°F. Stick a baking sheet inside while it preheats. This trick keeps the bottom from getting soggy – learned it from my neighbor who used to work at a bakery.
Mix cream cheese, powdered sugar, lemon zest, and lemon juice in a bowl. Stir until smooth. If your cream cheese is still cold and lumpy, zap it in the microwave for ten seconds.
Toss blueberries with sugar and lemon juice in another bowl. Don’t mash them up – you want them to stay whole and pretty.
Rub sugar and lemon zest together with your fingers until it smells amazing. Mix in flour, then pour in melted butter and stir until it looks crumbly.
Roll puff pastry on parchment paper into a 12×9 inch rectangle. Fold edges up about ¼ inch to make a border. Spread cream cheese mixture inside the border, add blueberries on top, then sprinkle crumble all over.
Slide the whole thing (still on parchment) onto your hot baking sheet. Bake 20-25 minutes until pastry is golden and berries are bubbling. Let it cool ten minutes before cutting – I know it’s torture but hot fruit filling will burn your tongue.
Notes
That preheated baking sheet trick prevents soggy bottoms every time
Pat wet blueberries dry with paper towels first
Keep extra lemon zest in the freezer for next time
Use a pizza wheel to cut clean slices
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking