This Blueberry Lemon Crescent Ring is perfect for breakfast or brunch. The center combines lemon, blueberry, and cream cheese, and the top is finished with a light glaze.
BLUEBERRY LEMON CRESCENT RING
We have a lot of high recessed lights and tall ceilings in our house, so my husband is always changing bulbs. I like lots of light on in the house—it makes everything feel lively—so the bulbs keep needing attention. While he handles that, I focused on something more delicious: this springy Blueberry Lemon Crescent Ring.
This recipe starts with a crescent dough sheet, but you can use canned crescent rolls pressed together to form a rectangle. The filling is a simple lemon cream cheese mixture spread over the dough, then topped with fresh or frozen blueberries. Roll the dough tightly, like a cinnamon roll, and slice into 12 pieces.
If your cream cheese gets too soft it can make the filling runny, which makes slicing a bit messy—use a serrated knife and don’t worry about a perfect look. Once baked the ring puffs up and becomes very forgiving. Drizzle a simple powdered-sugar glaze over the warm ring and serve. We devoured ours in minutes.
OTHER BREAKFAST RECIPES
- Blueberry Croissant Puff
- Lemon Blueberry Muffins
- Blueberry Streusel Muffins
- Apple Muffins
- Soft Cinnamon Rolls
- Banana Muffins
- Cinnamon Roll Breakfast Bake
Blueberry Lemon Crescent Ring
Christy Denney
Ingredients
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon zest
- 1 can (8 oz) refrigerated crescent recipe creations seamless dough sheet or 1 can (8 oz) crescent rolls
- 1/2 cup fresh or frozen blueberries
Glaze
- 1/2 cup powdered sugar
- 2 to 3 teaspoons milk
Instructions
- Preheat oven to 350°F. Spray a large cookie sheet with cooking spray or line with parchment paper. In a small bowl, beat cream cheese, granulated sugar, lemon juice, and lemon zest with an electric mixer on medium speed until smooth.
- Unroll the dough sheet. If using crescent rolls, unroll and separate into two large rectangles and overlap the long sides to form a 13×7-inch rectangle, pressing perforations to seal. Spread the cream cheese mixture over the dough, leaving a 1/2-inch border. Sprinkle evenly with blueberries.
- Starting with one long side, roll the dough tightly and pinch the edge to seal. Expect some filling to leak during baking—that’s normal.
- Using a serrated knife, cut into 12 slices. If the filling is soft or messy, don’t worry—baking will tidy it up.
- Arrange the slices on the prepared cookie sheet in a circle, overlapping slightly.
- Bake 15 to 20 minutes or until golden brown.
- While warm, whisk the powdered sugar with enough milk to reach a drizzling consistency. Drizzle over the crescent ring and serve warm or at room temperature.
Notes
