Lemon Blueberry Crescent Roll Ups

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This easy recipe just screams sweet summertime to me! Here in the dead of Mississippi summers, where the heat and humidity feels like 150 degrees, fresh blueberries make it much more tolerable! This is an easy 5 ingredient wonder. Let’s be honest around here we love ALL the blueberry things!

These Lemon Blueberry Crescent Roll Ups are great fresh out of the oven, but honestly I have been enjoying the ease of baking them the night before and eating them straight out of the refrigerator the next morning. Let’s be honest it takes me a few minutes to get going first thing in the morning!

One day I hope to grow my own but for now I enjoy taking the kids to visit my family and pick as many blueberries as the babies will tolerate. I even quickly adapted the rule that you can only eat the blueberries off of the bush and not from my bucket!

I hope you grab some fresh blueberries, cream cheese, powdered sugar, crescent rolls, and lemon and give this one a try!

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Lemon Blueberry Crescent Roll Ups

A delicious blend of lemon and blueberries resting on a tangy and sweet cream cheese blend all wrapped in a buttery crescent!
Prep Time10 minutes
Cook Time10 minutes
Course: Breakfast
Servings: 6
Author: The Food Practitioner

Ingredients

  • 1 8oz can Crescent Rolls
  • 4 oz cream cheese room temperature or softened
  • 1/2 fresh lemon with fresh lemon zest
  • 1 cup powdered sugar
  • 1/2 to 1 cup blueberries

Instructions

  • Roll out and separate 8 crescent roll triangles.
  • Zest before slicing lemon.
  • Mix lemon zest, powdered sugar, cream cheese, and juice from half of lemon.
  • Spoon one spoon full of cream cheese mixture on half of the larger end on the crescent triangle.
  • Top with blueberries.
  • Fold empty end of the crescent over the top and fold the corners on top of each other. You should still see a few blueberries peeking through but there should also be crescent covering most of the top.
  • Bake at 350 degrees for about 10 minutes or until crescent rolls start turning golden brown.
  • Enjoy!

Notes

Store in refrigerator when not eating. 
If the cream cheese mixture appears too thick add more lemon juice. If it appears too thin add more powdered sugar. 
I think these are great either warm or cold! 

Lemon Blueberry Breakfast Cake

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This beloved family recipe has always been called the Moving Day Cake by my family. Apparently every time my parents moved my Mom always made this cake. It is always been a Saturday morning breakfast favorite of mine. Every time we have this delicious “breakfast cake” my Dad usually remembers my Mom’s heavy piano that he had to help get down from her second story apartment!

Let me tell you the cake is as good as those wonderful memories and continues to be remembered anytime anyone moves! I love this cake as it is the perfect blend of those sweet summer moments when the fresh blueberries are weighing down the vines and the lemons are the perfect bite of tang which meld together so beautifully. This cake also completes what any wonderful meal does and opens up the floodgates of wonderful memories growing up that I hope to pass onto my little ones.

I had the best helpers when making this cake and treasured every moment of it, even if all the blueberries did not make it to the cake!

I also have to say I think this is the only recipe I use self-rising flour with and I love the convenience of less ingredients and dirty dishes! I am certain I have self-rising flour just for this recipe and I am completely ok with that!

I hope the next time you are moving or have a lazy Saturday you will remember this cake and enjoy it while precious memories are being made!

A delicious blend of juicy blueberries with a tangy lemon juice glaze which is the perfect combination to wake up to!
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Lemon Blueberry Morning Cake

A delicious blend of juicy blueberries with a tangy lemon juice glaze which is the perfect combination to wake up to!
Prep Time10 minutes
Cook Time35 minutes
Course: Breakfast
Cuisine: American
Servings: 6
Author: The Food Practitioner

Ingredients

  • 2 cups Self Rising flour
  • 1 cup granulated sugar
  • 1 egg
  • 1/3 cup butter softened
  • 1 cup milk
  • 2 cups blueberries

Lemon Glaze

  • 1 cup powdered sugar
  • 1 teaspoon lemon zest
  • 1-2 Tablespoon fresh lemon juice

Instructions

  • Mix all of the cake ingredients together.
  • Place in greased 9 x13 inch pan.
  • Bake at 350 degrees for around 35 minutes until the center of the cake is fully cooked.
  • While cake is cooking mix together powdered sugar, lemon zest, and lemon juice for the glaze.
  • Once cake is fully cooked. Drizzle lemon glaze on top of the warm cake.
  • Enjoy!

Notes

If using frozen blueberries allow the blueberries to fully thaw and drain the water from blueberries. 
I often mix the cake batter the night before and refrigerate overnight and bake in the morning. You certainly can’t beat a fresh, warm cake!

Black- Eyed Peas Mexicana

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Happy New Year!! I love a good tradition and absolutely love when my traditions involve an associated delicious food! I’ve always been told that if you eat black- eyed peas and cabbage that will set you up for health, wealth, and happiness for the New Year! I’m not certain which foods do what things but bring on all the peas and cabbage! With the never ending pandemic I think I’ll go back for another dose of these yummy Black-Eyed Peas! 

These peas are a delicious blend of sausage, diced tomatoes, and chili seasoning. It really is super easy to make and full of so much flavor, with just a handful of ingredients. I don’t know why but I only let myself enjoy them on New Years but that certainly has me looking forward to them all year long! 

I enjoyed having some helpful assistants with me! This really is a great meal to get some help from the little ones when making (obviously with a cooled Dutch Oven)!

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Black- Eyed Peas Mexicana

A savory blend of black-eyed peas and sausage. A hearty dish perfect for ringing in the New Year!
Prep Time15 minutes
Cook Time1 hour
Course: Main Course
Servings: 4 people
Author: The Food Practitioner

Ingredients

  • 1 pound ground pork sausage cooked and drained
  • 1 medium onion chopped
  • 1 clove garlic
  • 2 16oz cans black-eyed peas drained
  • 1 16oz can diced tomatoes
  • 1/4 cup water
  • 1 Tbsp chili powder
  • 1/4 tsp black pepper

Instructions

  • Cook sausage and drain the fat.
  • Stir in the onion and garlic and sauté for 3-5 minutes.
  • Add remaining ingredients and simmer for an hour, stirring occasionally.

Notes

If you like things with more spice try using hot sausage! 
I eat this in a bowl with rolls or yeast biscuits. It is not very “soupy” but does have some liquid around it. If you like it with a more soup like consistency double the water. 

This delicious recipe only has three steps! I’m certainly hoping for some leftovers to take into work. I love a hearty meal that I can eat at my desk as I’m certain the ER is going to be bringing all the chaos!

Happy New Year!!!