Blueberry Lemon Cream Pastries Recipe
These Blueberry Lemon Cream Pastries are a burst of sunshine on a plate, featuring a velvety homemade lemon cream, flaky puff pastry, and juicy fresh blueberries. After extensive testing, I perfected this recipe to deliver a stunning dessert that’s surprisingly simple to make. The bright, tangy filling perfectly balances the sweet berries and buttery pastry for a treat that feels both elegant and comforting.
PrintBlueberry Lemon Cream Pastries
Ingredients
Scale
- 2 large egg yolks
- 1/4 cup (50g) granulated sugar
- 1 1/2 tablespoons cornstarch
- 1 tablespoon lemon zest (about 1 lemon)
- 1/2 cup (120mL) whole milk
- 1/2 cup (120mL) heavy cream
- 1 tablespoon fresh lemon juice
- 1 tablespoon unsalted butter
- 1/2 teaspoon pure vanilla extract
- 1 sheet frozen puff pastry, thawed
- 2 tablespoons heavy cream
- 2 tablespoons raw sugar*
- 1 cup fresh blueberries, washed and drained
- powdered sugar (for dusting)
Instructions
- Make the lemon pastry cream:
- Make the pastries:
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