Comparing a homemade pastry to a store-bought pastry is akin to saying ground beef is in the same league as a ribeye or Miracle Whip is better than real mayonnaise (okay, now there's a polarizing opinion). Some of you might consider anyone willing to publicly make such audacious statements to be snobbishly opinionated, while others of you might be wondering what would cause someone to publicly dig their heels in over, of all things, homemade pastry and mayonnaise. Well, in all honestly, I am not certain I have gone out on the proverbial limb. As for once I don't think I am the outlier here. Because when given the choice, with very few exceptions, almost everyone would choose homemade over store-bought (she says fearlessly). If you don't believe me, the next time you are with your friends ask them 'if given the choice between a packaged store-bought chocolate chip cookie and a homemade chocolate chip cookie, which would you prefer?'. I'm guessing the almost unanimous choice will be homemade. If not, maybe you want to join my circle of friends.
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Which brings me to this Lemon Blueberry Breakfast Pastry, one so flaky, buttery, fruity, and creamy, it is nothing short of being the gold medal version of a strudel like pop tart. For seemingly unexplainable reasons, the sight of this breakfast pastry is destined to evoke a kind of childlike sense of awe and wonder. In other words, the level of weak in knees giddiness in the room will be a sight to behold. And all that will happen even before a single bite is taken of this stunning homemade pastry. Just trust me. It will happen.
Could a breakfast pastry having the power to transport us back to those carefree days in our youth as well as be able to bring immeasurable joy to our sweet tooth really be easy to make? Yes! In fact, it's almost unfathomable how something so impressive, so scrumptious could be so simple to make.
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A high quality (frozen) puff pastry as well as a high quality blueberry preserve are the keys to creating the most crave-worthy, the most delicous Lemon Blueberry Breakfast Pastry (see notes below). Confectionary sugar, whole milk, cream cheese, cornstarch, an egg, lemon zest, and lemon juice are the other ingredients likely to be staples in your pantry and refrigerator. While the only other ingredient, freeze-dried blueberries, may require a trip to the grocery store (see notes).
The thawed puff pastry is rolled out on a lightly floured surface into a 17" x 10" rectangle before it's cut in half lengthwise. Once rolled out, one piece of the puff pastry is placed on a parchment paper lined baking sheet while the other momentarily waits.
The whipped cream cheese, confectionary sugar, lemon zest, and lemon juice mixture gets divided as it has two uses. One as the filling and the other as the finishing glaze (when mixed with milk). Dollops of the blueberry preserves mixed with cornstarch are spooned on top of the cream cheese layer before the top layer of puff pastry goes on. The whisked egg and water is brushed on the edges of the bottom layer of the puff pastry as well as on the top layer.
The edges of the puff pastry can be firmly crimped together using either your fingers or a fork. After the top layer and bottom layers have been sealed together, the egg wash mixture is liberally brushed on before a sharp knife is used to make seven 1/2 slits down the center of the pastry. The pastry gets chilled in the refrigerator for at least 20 minutes but for as long as an hour. At least 15 minutes before you are ready to bake the pastry, preheat the oven to 350 degrees (F). Baking time ranges from 40-45 minutes or until the pastry has puffed up and is a deep golden brown color. When baking, err on the side of baking closer to the 45 versus 40 minute mark (unless your oven runs hot) as you want their to be discernible layers of the buttery puff pastry when it's sliced.
While the Lemon Blueberry Breakfast Pastry is cooling, whisk together the reserved cream cheese mixture with the milk to create the glaze. Drizzle the glaze on with a spoon, fork, or whisk when the pastry has sufficiently cooled. If it's still too warm, the icing may melt into the pastry. Note: You will some leftover glaze. Put it in a bowl and serve it with the pastry as some (like me) might like to spoon a little more over their slice.
The Lemon Blueberry Breakfast Pastry can be served slightly warm or at room temperature. Either way, it's insanely delicious. While it's best on the day it's made, the couple of (wrapped) leftover slices were quickly inhaled the second day.
This Lemon Blueberry Breakfast Pastry would be perfect to serve for a holiday or Sunday brunch, an afternoon tea, dessert for a casual gathering and/or to weekend guests. And if, by chance, you are invited to friends having a lake house, bring this pastry on a beautiful platter and make it your hostess gift.
Weekends will never be the same after you make this Lemon Blueberry Breakfast Pastry. What would be better than sitting down with a flaky, buttery, fruity, crisp slice of pastry and a cup of coffee or tea? Especially one that's homemade!
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Ingredients
Lemon Blueberry Breakfast Pastry
Serves 8
Ingredients
1 (14 ounce/397g) package of puff pastry, thawed (see notes)
Some all-purpose flour for rolling out the puff pastry
6 ounces (170g) cream cheese, room temperature
1 1/2 cups (180g) confectionary sugar
Zest from a small sized lemon
1 Tablespoon of freshly squeezed lemon juice
1/2 cup (138g) good quality blueberry preserves (see notes)
1 teaspoon cornstarch
1 large egg
1 Tablespoon water
2 Tablespoons whole milk
1-2 Tablespoons crushed freeze dried blueberries (see notes)
Equipment Needed
Large (18"x12") heavy bottomed rimmed sheet pan
Rolling Pin
Pastry Brush
Hand mixer
Zester
Measuring spoons
Scale or measuring cups
Directions
1. Line a heavy bottomed large rim baking pan with parchment paper. Set aside.
2. Whisk the egg with one tablespoon of water. Set aside.
3. Mix the blueberry preserves with the cornstarch. Set aside.
4. In a medium sized bowl, beat the cream cheese, confectionary sugar, lemon zest, and lemon juice until smooth and creamy (approximately 2 minutes). Remove 1/2 cup of the mixture and set aside.
5. Lightly dust a work surface with all-purpose flour. Roll out the thawed puff pastry to a 17" x 10" rectangle. Cut the pastry in half lengthwise. Place one half of the pastry on the baking sheet.
6. Spoon the larger portion of the whipped cream cheese mixture down the center of the puff pastry leaving at least a 1" border along all of the edges.
7. Drop spoonfuls of the blueberry preserves evenly on top of the cheese mixture.
8. Brush the border of the pastry with the egg wash mixture. Place the remaining puff pastry half on top. Press the edges of the puff pastry with your fingers or with a fork to tightly seal the top and bottom halves of the pastry together.. Brush the top of the puff pastry with the egg wash. Using a sharp knife, cut seven 1/2" slits down the center of the pastry. Place the baking sheet in the refrigerator and chill the pastry for at least 20 minutes but up to an hour.
9. Preheat the oven to 350 degrees (F).
10. Remove the baking sheet from the refrigerator. Bake the pastry for 40-45 minutes or until puffed and a beautiful deep golden brown. Remove from the oven and place the baking sheet on a cooling rack. Let the pastry rest at least 15 minutes. Note: The pastry will rise up considerably. Do not worry, it will deflate slightly as it cools.
11. Transfer the pastry to a large flat platter or place the pastry with the parchment paper underneath on a large cutting board.
12. Whisk the milk into the reserved half cup of the whipped cream cheese mixture. Drizzle the icing over the top of pastry. Note: You will have some leftover. Place in a bowl and serve alongside the pastry.
13. Sprinkle the crushed freeze-dried blueberries on top of the icing.
14. Serve slightly warm or at room temperature. Enjoy!
Notes: (1) If possible use a good quality puff pastry, such as DuFour. (2) I used Stonewall Kitchen's blueberry preserves because it contains small blueberries but Bonne Maman also makes a good blueberry preserve too. (3) I found freeze dried blueberries at Trader Joe's. The freeze dried blueberries add both flavor, a little texture, and a great finishing touch. If you cannot find them, don't worry. (4) Remember to always zest your lemon first, before cutting to squeeze out the lemon juice. (5) The inspiration for the Lemon Blueberry Coffee Cake came from an April 2022 Food and Wine recipe (Blueberry and Meyer Lemon Breakfast Pastry). Changes were made to several ingredient amounts and ratios. (6) Instead of making one large pastry, you could also make smaller sized individual pastries by cutting the puff pastry into an even number of square or rectangular pieces. Baking time may need to be adjusted.
