Blueberry Lemon Crescent Ring

 This Blueberry Lemon Crescent Ring is perfect for breakfast or brunch.  The center has a lemon, blueberry, and cream cheese filling and the top is drizzled with a light glaze. This is an easy and tasty treat for any time of day. This Blueberry Lemon Crescent Ring is perfect for breakfast or brunch. This is an easy and tasty treat for any time of day. the-girl-who-ate-everything.comMy poor husband. Just like I feel that the laundry is never ending, the bane of his existence is replacing light bulbs in our house. Granted, I’m a weirdo. I like to have all of the lights on, all of the time. It makes it feel like there’s life in the house. I get it from my mom. I think there’s one lamp in my mom’s house that stays on infinitely.

This Blueberry Lemon Crescent Ring is perfect for breakfast or brunch. This is an easy and tasty treat for any time of day. the-girl-who-ate-everything.comIn our own house, we have a ton of recessed lighting and tall ceilings so keeping up with the burnt out lights is no easy task. It seems like as soon as my husband has replaced the last light and sits down on the couch, one immediately goes out just to taunt him. It’s an insanity cycle. This Blueberry Lemon Crescent Ring is perfect for breakfast or brunch. This is an easy and tasty treat for any time of day. the-girl-who-ate-everything.comThis Blueberry Lemon Crescent Ring is phenomenal. I had a pint of blueberries and wanted to make something light and springy. It starts with crescent dough. I used the seamless sheet but you can use the rolls and just press them together to form a rectangle. The inside is smothered in a lemon cream cheese mixture and sprinkled with fresh blueberries. You could definitely use frozen here too. Roll it up tightly, just like you would cinnamon rolls. This Blueberry Lemon Crescent Ring is perfect for breakfast or brunch. This is an easy and tasty treat for any time of day. the-girl-who-ate-everything.comSlice it into 12 pieces using a serrated knife so you don’t squish it. I had softened my cream cheese too much in the microwave so my filling was a little thin making it hard to cut. Don’t worry if it doesn’t look pretty. After you bake it, it’s very forgiving. This Blueberry Lemon Crescent Ring is perfect for breakfast or brunch. This is an easy and tasty treat for any time of day. the-girl-who-ate-everything.comDrizzle it with a light glaze and it’s done. We gobbled this up in less than 10 minutes.

4.86 from 7 votes
This Blueberry Lemon Crescent Ring is perfect for breakfast or brunch. This is an easy and tasty treat for any time of day. the-girl-who-ate-everything.com
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Blueberry Lemon Crescent Ring
Ingredients
  • 4 ounces cream cheese , softened
  • 1/4 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon grated lemon zest (see Note)
  • 1 can (8 oz) Pillsbury™ Crescent Recipe Creations refrigerated seamless dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
  • 1/2 cup fresh or frozen blueberries
Glaze
  • 1/2 cup powdered sugar
  • 2 to 3 teaspoons milk
Instructions
  1. Preheat oven to 350°F. Spray large cookie sheet with cooking spray or line with parchment paper. In small bowl, mix cream cheese, granulated sugar, lemon juice and lemon peel with electric mixer on medium speed until well blended.
  2. Unroll dough sheet. (If using crescent rolls, unroll dough and separate into 2 large rectangles. Overlap long sides to form 13x7-inch rectangle; firmly press edges and perforations to seal.) Spread cream cheese mixture on rectangle to within 1/2 inch of edges.Sprinkle evenly with blueberries.
  3. Starting with 1 long side of rectangle, roll up the dough tightly and pinch the edge to seal. Some of the filling will leak out during baking but that's okay!
  4. With a serrated knife, cut into 12 slices. My cream cheese was overly soft so cutting it was tricky. Don't worry if it's messy. When it bakes it will take care of any issues.
  5. Arrange slices on cookie sheet in a circle, overlapping slightly.
  6. Bake 15 to 20 minutes or until golden brown.
  7. In small bowl, mix the glaze ingredients until thin enough to drizzle. Drizzle over warm crescent ring. Serve warm or room temperature.
Recipe Notes
Use a zester or fine grater to grate the skin of the lemon. Make sure you just do the yellow portion and not the white part underneath the skin which can be very bitter.
Source: Inspired from this Lemon Crescent Ring. http://www.pillsbury.com/recipes/lemon-cream-cheese-crescent-ring/81508345-3d1c-4eef-a616-15906ea81702
Blueberry Lemon Crescent Ring - an easy breakfast that's so good!!

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Comments

  1. Oh boy!! now this really looks good!!

  2. This would be so welcome to wake up to with a delicious cup of coffee. Have a wonderful weekend. xoxo Catherine

  3. Wow, these look amazing! This looks like a breakfast worth waking up for 🙂

  4. We don’t even have recessed lighting, and I still avoid replacing light bulbs like the plague. I will sit in the dark for days. Which is dumb, because I’m with you, a lights on person. I love having All The Lamps on. This crescent ring? Just stop. Lemon and blueberry is just the best.

  5. I would eat half of it for breakfast! Yummy!

  6. I always need all the lights on and then my husband comes along and switches them all off, telling me I need to save money and lightbulbs. And then I go and turn them on again 😉 Loving this crescent ring, looks so incredibly delicious!

  7. OMG! Yum! I know what I’m doing with my crescent dough tomorrow! Have you tried the LED lightbulbs? They’re supposed to last like 18 years (at least that’s what the box says, I guess we’ll see!).

  8. Wow, this sounds amazing! Blueberry and lemon go together so well. I can’t wait to make this!

  9. Christy, this looks so unbelievably yummy! I know what I’m making for breakfast this weekend…

  10. oh yum!! and looks so easy!!!

  11. I just made these for breakfast this morning. Huge hit! They are delicious. The lemon and blueberry taste excellent together in this. Next time, I’m going to make it with raspberries. Thanks for another family favorite, Christy! 🙂

  12. Linda Dei Santi says:

    This was absolutely delicious!!! I made 2 batches, one was for our neighbors as they had had a terrible week and I thought they needed some cheering up. They could not stop raving about it and my husband said that it was the best thing I had ever made!! I had some leftover lemon zest so I put it in the glaze and it made it even more lemony. This will definitely be a favorite in our house! Christy, thank you for your web-site, you have the best recipes and I love the personal stories that go along with them!

  13. Not big blueberry fans here. I wonder if you could use apple or cherry pie filling?

  14. Looks and sounds amazing! I’m not familiar with the dough brand. Is it short or puff pastry?

  15. I love this version! I will be trying this for the fourth…with strawberries too! Thanks for the tips.

  16. This recipe looks delicious! I just came home with a pint of blueberries so this will be tomorrow’s breakfast. I solved our lightbulb issue by having hubby use Cree LED light bulbs when a regular bulb goes out. They are very affordable when replacing one or two at a time and last for 25000 hours and come with a 10 year warranty.

  17. Thank you for the recipe!
    Just made these,, but since had so much cr. cheese left,, 8oz pkg,, decided to use it for icing,, cr cheese, butter, and powdered sugar,,, OMG!! just heaven! but watch out,, these lil things are addictive!!! Awesome with coffee,, now ready to try with raspberries, strawberries, etc,, or mix,,!! ooohhhh,, or pumpkin!!

  18. I love Blueberry lemon crescent ring and was excited to see this pie recipe. How easy and delicious!!!

  19. Thanks for the great recipe. We made it this morning and it was delicious. Messier, but delicious. We used lemon juice instead of milk in the glaze because we adore lemon. 🙂

  20. Can you make the filling the night before?

  21. I so appreciate your fast and easy to make dishes!! You must have 4 children, too!😉 This recipe was delicious and super easy. My husband could not stop eating them. I didn’t even add the glaze cause I figure we get enough sugar already. Also, I use dental tape- or you could use floss, to cut them into rolls. It’s an easy hack for cinnamon rolls or any dough like that. Thanks again!

  22. An impressive share! I have just forwarded this onto a colleague who was doing a little homework on this.
    And he actually ordered me lunch due to the fact that I discovered it for him…
    lol. So allow me to reword this…. Thank YOU
    for the meal!! But yeah, thanks for spending the time to talk about this subject here on your
    internet site.

  23. Just wondering how raspberries would work. My son says this looks good but he didnt like blueberries but asked about the raspberries

  24. I made this. REALLY GOOD!! Watch when baking and don’t leave it in for the 20 min as then the cream cheese oozes out. Delicious!

  25. Looks so good !

  26. Made these this morning and they were delicious!! They made for a beautiful dish at breakfast for company! Thank you!

  27. Thoughts on whether or not this would work to put the cut rolls in a pan as a pull-apart? Or would it really have to be a ring so it cooks more evenly….?

  28. Can you just use extra lemon in place of the lemon zest, as I have a bottle of lemon juice, but no lemon.

  29. Made this for our church breakfast! Flavor combination was great. very yummy, although mine did not rise as much as I thought it would. Friend suggested next time I should try it with biscuit dough, instead of crescents. Also think I’d cut back the sugar a little next time. Thank you for sharing this recipe. I will definitely make it again. I think this would be good with any kind of fruit.
    alway fun to try something new. 🙂

  30. Can I make this the night before and cover with plastic wrap then bake in the morning?

  31. This was delicious! We made it for breakfast. Made it according to the directions except I just used all the juice I got out of half a lemon into the filling, and then the other half of the lemon’s juice went into the glaze. (roughly a tablespoon per half of a lemon so it really didn’t change the recipe) just because I can’t waste a lemon!! But it was delicious. An absolute hit. I’m going to make another batch and freeze them individually wrapped and see if I can take them out of the freezer and pop into the toaster oven for quick breakfasts during the week. This recipe is being printed and put into the family binder, and that my friend, is an honor.