Blueberry Lemon Crescent Ring- A perfect breakfast Dessert

This Blueberry Lemon Crescent Ring is an easy and tasty treat for any time of day. This 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.

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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.

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Blueberry Lemon Crescent Ring

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

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.

Course: Breakfast, Dessert

Cuisine: American, French

Keyword: Blueberry Lemon Crescent Ring

Author: Afroza Asha

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
• Get Ingredients Powered by Chicory

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.