Blueberry Crescent Roll Cobbler is the perfect dessert for special occasions. Whether it is the holidays or a family reunion, this recipe will make you look like a star in the kitchen. This dish tastes great and takes very little time to prepare. This is the perfect way to enjoy fresh summer blueberries. Making this cobbler is simple and easy.
Blueberry Crescent Roll Cheesecake Bars
prep time: 5 minutes
cook time: 25 minutes
total time: 30 minutes
Crescent roll cheesecake bars with blueberries. Using cream cheese and blueberry filling between layers of pastry, this recipe couldn’t be simpler.
- 1 can of Pillsbury Crescent rolls or 1 sheet of ready rolled puff pastry
- 8 oz cream cheese, room temperature
- 3 – 4 Tablespoons powdered sugar
- 1 tsp vanilla extract
- ½ cup frozen blueberries
- Squeeze of lemon
- 1 Tablespoon Regular Sugar
- 2 Tablespoons butter, melted
- Sugar for sprinkling
- Oven is preheated at 350 F or 180 C.
- The crescent rolls or puff pastry sheets should be unrolled, laid flat, and then sliced in half. Then, using one half of the pastry, line the bottom of an 8 × 8 baking pan that has been oiled. To make it simpler to remove the dish after baking, I first line the pan with foil.
- The remaining ingredients, EXCEPT the butter and normal sugar, should be added to a mixing bowl. Blend thoroughly with a spoon or whisk.
- Over the puff pastry and crescent roll layer, evenly distribute the ingredients. Then sprinkle 1 Tablespoon of normal sugar over the blueberries after adding the blueberries all over.
- Carefully place the other layer of pastry on top of the cream cheese mixture, then using a brush, spread the melted butter on the pastry and then a sprinkling of sugar.
- Bake for 25 – 30 minutes until golden brown. Allow to cool for 15 – 20 minutes before trying to slice, so it can firm up a little. I prefer to let cool at room temperature then pop in the refrigerator overnight, still in the pan so it can really firm up before you slice. Serve as it is or with a nice blob of whipped cream!
blueberry cobbler 45 MINUTES
Blueberry Cobbler is a classic dessert that’s perfect for summer. This recipe combines fresh blueberries with a sweet cinnamon biscuit topping in an easy dessert that’s especially delicious with vanilla ice cream!
We’re all about fruity desserts, and once summer comes around, the possibilities are endless!
This Blueberry Cobbler is one of our go tos for summertime. Not only is it insanely delicious – especially when you serve it warm with vanilla ice cream – but it’s literally one of the easiest recipes ever.
It just takes five minutes to prepare and bake because it is made with fresh blueberries and a few pantry staples. This means that you won’t have to spend the entire day in the kitchen, giving you plenty of time to unwind and take in the lovely summer weather.
- 4 cups fresh blueberries
- 1 cup all purpose flour
- 1 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 cup butter, melted
- 1 large egg
- Set the oven to 375 degrees.
- Blueberries should be washed, drained, and then added to an 8-inch square baking dish.
- Combine flour, brown sugar, cinnamon, melted butter, and egg in a separate basin. Mix well.
- Put mixture on top of the blueberries.
- Bake for 35 to 45 minutes at 375°, or until the top is golden brown and the filling bubbles.
🍋 recipe variations
- Omit cinnamon; add 2 Tablespoons lemon juice and 1 teaspoon fresh lemon zest to blueberries
- Blueberries are mixed with 1 teaspoon of vanilla extract.
- To the cinnamon, add 1/4 teaspoon of ground nutmeg.
- Use a variety of berries, such as strawberries, blackberries, or raspberries, as a replacement.
- To the cobbler mixture, add 1/2 cup chopped walnuts or pecans.
- To the cobbler mixture, add 1/2 cup of oats.
Cobbler leftovers can be kept for two to three days at room temperature. Keep it covered in the fridge for up to a week to store it for longer. Place it in an oven-safe container and reheat it (optional) at 350° for 10 to 15 minutes, or until thoroughly heated.
Easy Blueberry Danish Recipe
The ideal brunch item, dessert, or even breakfast is an Easy Blueberry Danish! You can quickly prepare this strudel with only 5 ingredients. It’s like having breakfast with blueberry pie!
Why This Blueberry Danish Recipe Works
This is how I’ve been making danish for years! There are only two major ingredients in this simple Danish recipe, plus an additional three for the frosting. It begins with crescent rolls.
How to make Blueberry Danish
- It’s simple: just ten minutes to the oven!
- It’s so easy to begin with crescent roll dough, making it foolproof.
- Pie filling is either homemade or semi-homemade.
- Perfect for dessert (perhaps with ice cream), breakfast, or brunch.
Blueberry Danish Ingredients
You just need 5 total ingredients for this recipe:
Crescent Roll Dough: Use name brand or store brand, just one can (8 rolls).
Blueberry Pie Filling: You can use my homemade blueberry pie filling or buy a 21 ounce can.
Powdered Sugar: For the glaze.
Vanilla Extract: Love this flavor in the glaze.
Heavy Whipping Cream: May use milk, this is to thin the glaze.
How to Make Easy Blueberry Danish
- Roll out the crescent roll dough onto a cookie sheet lined with parchment paper or a silicone baking mat (Silpat).
- Cut: Make 1-inch strips on each side of the dough with a knife or pizza cutter, leaving a space in the center for the filling.
- Fill: Down the middle of the dough, spread your pie filling.
- Wrap: Create a type of braid out of the cuts.
- Bake: Egg wash the pan and bake the bread till golden.
- Drizzle frosting over the danish after whisking the ingredients. otherwise homemade pie filling
Perfect for dessert (perhaps with ice cream), breakfast, or brunch.
- Any pie filling can be used to create unique danish flavors.
- Making this directly on the cookie sheet is easiest. It is quite easy thanks to the parchment paper.
- As a dessert, serve this with ice cream!
- Choose whether to serve food hot or cold.
- Any type of milk or cream can be used to make the glaze, but remember that the more fat there is in the milk (heavy whipping cream versus milk versus nonfat milk), the thicker and whiter the glaze will be.
- Store securely covered in the refrigerator.