My take on a Blueberry Puff

I don’t often brag about my baking skills (an obvious lie for anyone who knows me), but this is BY FAR one of the most delicious things I have ever made.  I’m assuming the real version, borrowed from The Girl Who Ate Everything (aka Christy), is more breakfast like because it’s made with croissants. However my version, seems a little more dessert. But my grandmother and great-grandmother always both had framed needlepoint that said “Life is Short. Eat Dessert First.” and I completely agree.  So again, this version of a blueberry puff nixes the croissants (because the first time I made it I didn’t have any and now I just go with it) and utilizes Martin’s Potato Rolls. Side Note: If you’re not using Martin’s potato rolls for all your grilling needs, you should. They’re THE BEST! Hope you’re not hungry because here’s some photos of the blueberry puff I made…

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On to the Blueberry Puff…  Below, please find the baking instructions, slightly modified, and found (on Pinterest of course) via Lilly from Recipe by Photo, original recipe from Christy at The Girl Who Ate Everything, and now, shared with you all by me, Linny from Move Over Martha, I’m Here!

Happy baking!

Love ya’ll,



  • 4 martin’s hot dog rolls (you can also use sandwich rolls)
  • 1 cup fresh or frozen blueberries (I’ve only ever used fresh)
  • 1 package (8 oz.) cream cheese, softened (Obviously I use PHILADELPHIA cream cheese)
  • 2/3 cup sugar (I did 1/2 cup granulated sugar, 1/3 cup brown sugar)
  • 2 eggs
  • 1 tablespoon vanilla
  • 1 cup milk
  • 1/2 teaspoon cinnamon


  1. Preheat oven to 350 degrees.
  2. Place croissant pieces in a 9 inch square pan. Sprinkle with blueberries.
  3. Beat cream cheese, sugar, eggs 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.
  4. Bake at 350°F for 35 to 40 minutes or until set in center and golden brown. You may want to cover it with foil for the last 10 minutes if the tops are getting too browned. (Note: I’ve always had to leave in for almost an hour, so check yours after 40 minutes.)
  5. Serve warm sprinkled with powdered sugar.
  6. 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. (This my friends, is happening the next time I bake these suckers!)


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