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!
Lemon Blueberry Crescent Roll Ups
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