At Country Willows Inn, breakfast is more than just a meal—it’s a moment to slow down and savor the flavors of Southern Oregon. One of our guest favorites is our Blueberry Puff, a sweet and satisfying dish that perfectly balances comfort and elegance. Bursting with juicy blueberries, cream cheese, a dash of lemon freshness and cubes of croissants all baked to golden perfection, this recipe captures the warmth and hospitality our guests have come to cherish. Whether enjoyed in our sunlit dining room or on the garden patio with a cup of freshly brewed local coffee, the Blueberry Puff is a delicious way to start the day. Now, we're sharing this crowd-pleaser so you can bring a taste of Country Willows to your own kitchen.
Ingredients
3-4 large croissants, cut up (about 5 to 5 1/2 cups, around 10 ounces)
1 cup fresh or frozen blueberries
1 (8 ounce) package cream cheese, softened
2/3 cup sugar
2 eggs
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla
1 cup milk
Optional: powdered sugar for sprinkling
Instructions
Preheat oven to 350 degrees.
Place croissant pieces in a 9 inch square pan or deep dish pie plate. Sprinkle with blueberries.
Beat cream cheese and sugar until well blended. Add the eggs, lemon juice, lemon zest, and vanilla in medium bowl with electric mixer until well blended.
Gradually add milk, beating well after each addition. Pour evenly over croissant pieces. Let stand 20 minutes or soak overnight.
Bake at 350°F for 35 to 40 minutes or until set in center and golden brown. Check the dish halfway through baking...you may want to cover it with foil for the last 10 minutes if the tops are getting too browned.
Serve warm sprinkled with powdered sugar.
Variation: Instead of baking in a square pan bake individually. Place croissant pieces evenly in 10 (1/2-cup) ramekins; sprinkle with blueberries and pour cream cheese mixture evenly over croissant pieces. Let stand 20 minutes. Bake at 350°F for 20 to 25 minutes or until set in center and golden brown.
