Lemon Blueberry Croissants

If you love the buttery, flaky layers of a classic croissant but want something more vibrant and fruity, these Lemon Blueberry Croissants are the perfect treat. Infused with lemon zest, filled with tangy blueberry confiture, and topped with luscious blueberry ganache, they’re a show-stopping pastry that looks and tastes like it came straight from a high-end patisserie.

Even if you’re a beginner, this guide walks you through step-by-step instructions, proper lamination tips, and filling and decorating techniques so you can create bakery-quality croissants at home.

Why You’ll Love These Croissants

• Flaky and buttery: Laminated dough creates light, crisp layers

• Bright lemon flavor: Fresh lemon zest adds refreshing citrus notes

• Blueberry-filled center: Sweet, tangy, and perfectly balanced

• Professional finish: Ganache, white chocolate shards, and fresh blueberries elevate the look

• Perfect for brunch or gifting: Impressive, elegant, and delicious
  

Ingredients Overview

Croissant Dough

• 188 g cold whole milk

• 56 g granulated sugar

• 6 g salt

• 18 g fresh yeast or 8 g active dry yeast (do not use instant yeast)

• 25 g cold unsalted European-style butter (≥80% butterfat)

• 375 g bread flour
  

Butter Block

• 250 g cold unsalted European-style butter (≥80% butterfat)

• Zest of 1 lemon

Egg Wash

• 55 g whole egg (1 large egg)

• 55 g egg yolks (from 2 eggs)

• 55 g whole milk
  

Blueberry Confiture

• 200 g blueberry purée

• 20 g granulated sugar

• 15 g cornstarch

• 15 g lemon juice

Blueberry Ganache

• 150 g white chocolate

• 55 g blueberry purée (fresh or frozen)

• 70 g heavy cream

• Zest of ½ lemon
  

For Decoration

• Fresh blueberries

• White chocolate shards
  

Step 1: Prepare the Croissant Dough

1. In a stand mixer fitted with a dough hook, combine cold milk, sugar, salt, yeast, butter, and flour.

2. Mix on the lowest speed for 8 minutes, then knead on medium speed for 8–10 minutes until smooth and elastic.

3. Test the dough by stretching a small piece—it should stretch thin without tearing (windowpane test).

4. Shape into a ball, roll into a 15 cm-wide rectangle, wrap tightly in plastic, and freeze for 8–24 hours (up to 7 days)

5. Thaw in the refrigerator for 1 hour before lamination.

Beginner Tip: Use fresh yeast and keep the dough cold—warm dough makes lamination harder.

Step 2: Make the Butter Block

1. Slice cold butter into tablespoon-size pieces.

2. Sprinkle half the lemon zest onto parchment paper, arrange butter evenly, then sprinkle remaining zest on top.

3. Fold parchment around butter to form a 15 × 15 cm square.

4. Roll gently to even thickness and refrigerate overnight.
   

Step 3: Laminate the Dough

1. Transfer dough from freezer to refrigerator 1 hour before lamination.

2. Roll dough into a 15 × 30 cm rectangle.

3. Place butter block over two-thirds of the dough.

4. Fold the uncovered third over the butter, then fold the opposite end over (single fold).

5. Lightly flour, turn seam vertical, and trim edges so butter spreads evenly.

6. Roll to 10 mm thickness, flip, then roll again to 5 mm thickness.

7. Perform a double fold (book fold): divide dough into fifths, fold both sides toward the center, then fold closed.

8. Wrap and freeze for 20 minutes.

9. Roll again to 3 mm thickness, width 38–40 cm.

Beginner Tips

• Lightly flour surfaces to prevent sticking without drying the dough

• Chilling between folds keeps butter intact and layers clean

Step 4: Shape and Proof

1. Cut dough into 9 × 38 cm triangles.

2. Roll each triangle tightly into a croissant shape.

3. Place croissants 2 inches apart on parchment-lined baking sheets.
   

Proofing Options

• Warm oven with steam: 30–60 minutes

• Room temperature: 2½–3 hours

Preheat oven to 365°F (fan-assist). Mix egg wash and brush croissants gently before baking.

Step 5: Bake

• Place croissants on the middle rack

• Reduce oven temperature to 340°F (fan-assist)

• Bake 24–28 minutes until deeply golden brown

• Cool briefly on the tray, then transfer to a wire rack
  

Step 6: Make Blueberry Confiture

1. Combine blueberry purée, sugar, cornstarch, and lemon juice in a saucepan.

2. Bring to a boil, stirring constantly, then cool completely.

3. Transfer to a piping bag fitted with a 5 mm tip and freeze until firm.
   

Step 7: Make Blueberry Ganache

1. Place white chocolate in a heatproof bowl.

2. Heat blueberry purée and cream until steaming (do not boil).

3. Pour over chocolate, let sit 1 minute, then stir until smooth.

4. Optional: strain to remove seeds.

5. Cover with plastic touching the surface and refrigerate 6–8 hours or overnight until pipeable.
   

Step 8: Assemble Croissants

1. Fill cooled croissants with blueberry confiture.

2. Pipe blueberry ganache on top.

3. Decorate with fresh blueberries and white chocolate shards.

4. Serve immediately or refrigerate up to 24 hours.
   

FAQs about Lemon Blueberry Croissants

Q: Can I use instant yeast?
No. Use fresh or active dry yeast for proper rise and lamination.

Q: Can I make the dough ahead of time?
Yes. Freeze up to 7 days. Thaw 1 hour in the fridge before lamination.

Q: Can I substitute European-style butter?
High-fat butter (≥80%) works best. Plugrá is recommended in the US.

Q: How do I know if lamination worked?
The dough should be elastic, not tear, and show visible layers after baking.

Q: Can I use other fillings?
Yes—pastry cream, chocolate ganache, lemon curd, or jam all work well.

3 Beginner Tips for Lemon Blueberry Croissants

• Chill everything: Cold dough and butter are essential for flaky layers

• Don’t rush folding: Patience during lamination makes all the difference

• Use light flouring: Prevents sticking without toughening the dough

Make Your Own Lemon Blueberry Croissants

These croissants combine classic laminated dough with zesty lemon, vibrant blueberries, and rich ganache. With clear steps and beginner-friendly guidance, even first-time croissant bakers can achieve beautiful, bakery-quality results.

Perfect for brunch, gifting, or treating yourself to a flaky, buttery, fruity pastry at home.

If you loved making my Strawberry Breakfast Buns Roses, there’s so much more waiting for you in my book, Baking Magic: Awaken Your Inner Pastry Chef. It’s packed with simple tricks, pro tips, and show-stopping recipes to help you create unforgettable treats with ease.

Grab your copy on Amazon here and awaken your inner pastry chef today! 🍰✨

Disclaimer: Some links in this post are affiliate links, which means I may earn a small commission if you make a purchase—thank you for supporting my baking projects!

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Lemon Blueberry Croissants

Author: Sasha Nary of @SashaCakesChicago

If you love the buttery, flaky layers of a classic croissant but want something more vibrant and fruity, these Lemon Blueberry Croissants are the perfect treat. Infused with lemon zest, filled with tangy blueberry confiture, and topped with luscious blueberry ganache, they’re a show-stopping pastry that looks and tastes like it came straight from a high-end patisserie.

Ingredients

Croissant Dough

• 188 g cold whole milk
• 56 g granulated sugar
• 6 g salt
• 18 g fresh yeast or 8 g active dry yeast (do not use instant yeast)
• 25 g cold unsalted European-style butter (≥80% butterfat)
• 375 g bread flour

Butter Block

• 250 g cold unsalted European-style butter (≥80% butterfat)
• Zest of 1 lemon

Egg Wash

• 55 g whole egg (1 large egg)
• 55 g egg yolks (from 2 eggs)
• 55 g whole milk

Blueberry Confiture

• 200 g blueberry purée
• 20 g granulated sugar
• 15 g cornstarch
• 15 g lemon juice

Blueberry Ganache

• 150 g white chocolate
• 55 g blueberry purée (fresh or frozen)
• 70 g heavy cream
• Zest of ½ lemon

For Decoration

• Fresh blueberries
• White chocolate shards

Instructions

Step 1: Prepare the Croissant Dough

1. In a stand mixer fitted with a dough hook, combine cold milk, sugar, salt, yeast, butter, and flour.
2. Mix on the lowest speed for 8 minutes, then knead on medium speed for 8–10 minutes until smooth and elastic.
3. Test the dough by stretching a small piece—it should stretch thin without tearing (windowpane test).
4. Shape into a ball, roll into a 15 cm-wide rectangle, wrap tightly in plastic, and freeze for 8–24 hours (up to 7 days).
5. Thaw in the refrigerator for 1 hour before lamination.

Step 2: Make the Butter Block

1. Slice cold butter into tablespoon-size pieces.
2. Sprinkle half the lemon zest onto parchment paper, arrange butter evenly, then sprinkle remaining zest on top.
3. Fold parchment around butter to form a 15 × 15 cm square.
4. Roll gently to even thickness and refrigerate overnight.

Step 3: Laminate the Dough

1. Transfer dough from freezer to refrigerator 1 hour before lamination.
2. Roll dough into a 15 × 30 cm rectangle.
3. Place butter block over two-thirds of the dough.
4. Fold the uncovered third over the butter, then fold the opposite end over (single fold).
5. Lightly flour, turn seam vertical, and trim edges so butter spreads evenly.
6. Roll to 10 mm thickness, flip, then roll again to 5 mm thickness.
7. Perform a double fold (book fold): divide dough into fifths, fold both sides toward the center, then fold closed.
8. Wrap and freeze for 20 minutes.
9. Roll again to 3 mm thickness, width 38–40 cm.

Step 4: Shape and Proof

1. Cut dough into 9 × 38 cm triangles.
2. Roll each triangle tightly into a croissant shape.
3. Place croissants 2 inches apart on parchment-lined baking sheets.

Step 5: Bake

1. Place croissants on the middle rack
2. Reduce oven temperature to 340°F (fan-assist)
3. Bake 24–28 minutes until deeply golden brown
4. Cool briefly on the tray, then transfer to a wire rack

Step 6: Make Blueberry Confiture

1. Combine blueberry purée, sugar, cornstarch, and lemon juice in a saucepan.
2. Bring to a boil, stirring constantly, then cool completely.
3. Transfer to a piping bag fitted with a 5 mm tip and freeze until firm.

Step 7: Make Blueberry Ganache

1. Place white chocolate in a heatproof bowl.
2. Heat blueberry purée and cream until steaming (do not boil).
3. Pour over chocolate, let sit 1 minute, then stir until smooth.
4. Optional: strain to remove seeds.
5. Cover with plastic touching the surface and refrigerate 6–8 hours or overnight until pipeable.

Step 8: Assemble Croissants

1. Fill cooled croissants with blueberry confiture.
2. Pipe blueberry ganache on top.
3. Decorate with fresh blueberries and white chocolate shards.
4. Serve immediately or refrigerate up to 24 hours.

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