These Lemon Cream Puffs With Fresh Blueberries are light and airy, with a tart and sweet lemon filling and fresh blueberries on top. They’re the perfect summer dessert!
Do you love blueberries? If so, you’re going to love these Lemon Cream Puffs With Fresh Blueberries. You won’t regret making this sweet treat for your next party.
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Lemon Cream Puffs
Even though cream puffs are highly famous in the US, these little treats are said to have originated in Europe. They are small pastry shells filled with delicious creamy fillings that are surely irresistible! It’s no wonder why people around the world love this dessert.
Why I Love This Recipe
These light and airy cream puffs are perfect for summer. The tart lemon filling is delicious, while blueberries on top make it extra juicy!
- Always a hit at parties
- Perfect for picky eaters
- Looks beautiful on a plate
- Fills the house with a delicious aroma
If you love lemon desserts like this one, you may also enjoy these Mini Strawberry Lemon Tarts.
Ingredients
Here is the list of ingredients you will need to prepare to make these heavenly homemade cream puffs. You may need to head to your local grocery store to get some of the missing ingredients, but your effort will surely be worth it!
Ingredients for Cream Puffs:
- butter (cut into pieces)
- all-purpose white flour
- large eggs (4 eggs for the recipe, 1 egg to glaze)
Ingredients for Lemon Filling:
- large eggs
- granulated sugar
- lemon zest
- lemon juice
- butter
- fresh blueberries
Ingredients for Whipped Cream Filling:
- cream cheese (softened)
- powdered sugar
- vanilla extract
- heavy whipping cream (chilled)
Substitutions
Heavy whipping cream: You can substitute regular whipping cream for heavy whipping cream if you like. However, regular whipping cream has lower milk fat which means it has a thinner consistency than heavy whipping cream.
All-purpose flour: I sometimes use cake flour for this recipe. Cake flour makes for really light and fluffy cream puffs.
Equipment Needed / Helpful Tools
You only need a few kitchen tools to help you make this sweet and easy dessert.
- Mixing bowls
- Wooden spoon
- Measuring cup
- Cookie sheet
- Parchment paper or Silpat
- Measuring spoons
- Stand mixer with a whisk and paddle attachment
How to Make Lemon Cream Puffs with Fresh Blueberries
The process of making this amazing puff pastry with a lemon filling may require you to exert a little more effort than our other recipes. However, I’m sure that your hard work will pay off once you’ve tasted what you’ve made.
Making and Assembling Cream Puffs
Step 1: Preheat the oven and line the baking sheets
Preheat the oven to 400°. Line baking sheets with parchment paper or use a Silpat.
Step 2: Melt butter and sugar in a saucepan
Combine butter, sugar, and water in a medium saucepan over medium heat. Bring the mixture to a boil, then quickly stir in the flour, stirring continuously with a wooden spoon.
Step 3: Heat until the mixture appears dry on the bottom of the pan
Continue to heat and stir until the mixture appears dry on the bottom of the pan. There should be a light film formed on the bottom of the pan.
Step 4: Remove the heat and add to a bowl
Remove from the heat and transfer to a large bowl.
Step 5: Add eggs one at a time
Stir in 4 eggs, one at a time, Stir vigorously between egg additions (alternatively, you can use a stand mixer with the paddle attachment). The dough will be stiff and thick.
Step 6: Add the dough to a piping bag
After thoroughly mixing, transfer the mixture to a piping bag with a large plain tip attached.
Step 7: Pipe the dough onto a baking sheet
Pipe dough in approx. 2-inch circles. There is a silpat with circles marked that makes this process more accurate.
Step 8: Egg wash the cream puffs
Mix 1 teaspoon water into the remaining egg and brush egg wash on top of each puff.
Step 9: Bake the puffs
Bake for 15 min. then lower the oven temperature to 350° and continue to bake for about 20 min. until nicely browned.
Step 10: Cool the puffs in the oven
Turn the oven off and leave the oven door slightly ajar with puffs still in the oven. You can insert a wooden spoon between the door and the oven to help with this.
Step 11: Move the puffs to a cooling rack
Allow puffs to sit in the oven until the oven is just slightly warm. Remove to a cooling rack and cool completely.
Step 12: Slice the puffs in half
Slice each puff in half and remove any excess dough from the center.
How to Make Lemon Filling
Step 1: Heat eggs, sugar, and lemon juice in a saucepan
In a medium saucepan, over med-low heat, stir together eggs, sugar, lemon juice, and zest, using a wooden spoon until the mix is creamy and smooth.
Step 2: Reduce the heat and thicken the mixture
Turn heat to low and continue stirring until the mixture thickens and coats the back of the spoon.
Step 3: Add the butter
Add butter and stir well.
Step 4: Remove from the heat and cool
Remove from heat and allow to cool.
How to Make Whipped Cream Filling
Step 1: Beat together filling ingredients
Beat cream cheese, powdered sugar, and vanilla until smooth and thick. Use a hand mixer or a stand mixer with the whisk attachment.
Step 2: Slowly add the heavy cream
Slowly add the heavy cream while mixing on a medium setting. Continue whipping until the filling forms stiff peaks. It will resemble whipped cream but be thicker.
Step 3: Fill a piping bag
Fill a piping bag (with a large plain tip attached) with the lemon filling. Pipe the bottom of the puff full.
Step 4: Fill a second piping bag
Fill another piping bag (using a large plain tip or a large open star tip) with the whipped filling and pipe on top of the lemon filling. Be sure to pipe nice and full.
Step 5: Add blueberries to the cream filling
Place 4-5 blueberries on top of the cream filling. Place top of puff on top of the filling.
Variations / Options / Add-Ins
Do you want to personalize these cream puffs? Here are a few of my favorite tried and true swaps for this recipe.
Vanilla cream puffs: I sometimes use vanilla pudding for the filling to enjoy a classic cream puff.
Chocolate cream puffs: Level up your vanilla cream puffs by adding chocolate syrup to the filling mixture.
Pumpkin spice cream puffs: Spice up your cream puffs by adding pumpkin puree and a bit of pumpkin pie spice to your filling.
Toppings
Want to take these Lemon Cream Puffs up a notch? Here are a few of my favorite suggestions.
- A sprinkle of powdered sugar
- White chocolate drizzle
- Dark chocolate drizzle
Tips
Want to make sure that your cream puffs are perfect? Here are a few tips that I always follow.
- Don’t overmix the dough, otherwise, your puffs will be tough.
- Be sure to use a piping bag with a large plain tip attached for the dough.
- Egg wash the cream puffs before baking for a beautiful golden brown color.
- Chill your mixing bowl before making the whipping cream to make the process quicker.
- You can add as little or as much lemon as you want, depending on your taste.
- Using a toothpick, poke a small hole in the middle of the cream puff shells to release some of the steam inside. This helps prevent the cream puffs from getting soggy.
FAQs
Do you have questions about this Lemon Cream Puffs recipe? Here are the answers to the most commonly asked questions.
Cream puffs are best enjoyed on the day they are made but will keep for 1-2 days. Store them in an airtight container in the refrigerator.
You can freeze cream puffs but I find that they don’t thaw out as well as other desserts. If you do freeze them, make sure to wrap each one individually in plastic wrap and place them in a freezer-safe bag. They will keep for 2-3 months in the freezer.
You can make the cream puff shells ahead of time and store them in an airtight container at room temperature for 1 day.
More Lemon Recipes
If you like lemon recipes, give these recipes a try:
- Strawberry Lemonade Crinkle Cookies
- Lemon Chicken
- Lemon Ricotta Waffles
- Lemon Blueberry Muffins With Sour Cream
- Lemon Raspberry Loaf
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📋 Recipe
Lemon Cream Puffs with Fresh Blueberries
Equipment
- Mixing bowls
- wooden spoon
- Measuring cup
- Cookie Sheet
- parchment paper or silpat
- Measuring spoons
- stand mixer with a whisk and paddle attachment
Ingredients
Ingredients for Cream Puffs
- ½ cup Butter cut into pieces
- 1 teaspoon Sugar
- 1 cup All-purpose white flour
- 5 large Eggs 4 eggs for recipe, 1 egg to glaze
Ingredients for Lemon Filling
- 3 large Eggs
- 1 cup Granulated Sugar
- 1 tablespoon Lemon zest
- ⅓ cup Lemon juice
- ½ stick Butter
- 1 cup Fresh blueberries
Ingredients for Whipped Cream Filling
- 8 oz Cream cheese softened
- 1 cup Powdered sugar
- ½ teaspoon Vanilla extract
- 2 cups Heavy whipping cream cold
Instructions
Making and Assembling Cream Puffs
- Preheat oven to 400°. Line baking sheets with parchment paper or use a silpat.
- Combine butter, sugar and water in a medium saucepan over medium heat. Bring mixture to a boil, then quickly stir in the flour, stirring continuously with a wooden spoon. Continue to heat and stir until mixture appears dry on the bottom of the pan. There should be a light film formed on the bottom of the pan.
- Remove from the heat and transfer to a large bowl. Stir in 4 eggs, one at a time, Stir vigorously between egg additions (alternatively, you can use a stand mixer with the paddle attachment). Dough will be stiff and thick.
- After thoroughly mixing, transfer mixture to a piping bag with a large plain tip attached. Pipe dough in approx. 2-inch circles. There is a silpat with circles marked that makes this process more accurate. Mix 1 teaspoon water into remaining egg and brush egg wash on top of each puff.
- Bake for 15 min. then lower oven temperature to 350° and continue to bake for about 20 min. until nicely browned. Turn oven off and leave the oven door slightly ajar with puffs still in oven. You can insert a wooden spoon between the door and oven to help with this. Allow puffs to sit in oven until oven is just slightly warm. Remove to a cooling rack and cool completely.
- Slice each puff in half and remove any excess dough from center.
How to Make Lemon Filling
- In a medium saucepan, over a med-low heat, stir together eggs, sugar, lemon juice and zest, using a wooden spoon until the mix is creamy and smooth.
- Turn heat to low and continue stirring until mixture thickens and coats the back of the spoon.
- Add butter and stir well.
- Remove from heat and allow to cool.
How to Make Whipped Cream Filling
- Beat cream cheese, powdered sugar, and vanilla until smooth and thick. Use a hand mixer or a stand mixer with the whisk attachment.
- Slowly add the heavy cream while mixing on a medium setting. Continue whipping until the filling forms stiff peaks. It will resemble whipped cream but be thicker.
- Fill a piping bag (with a large plain tip attached) with the lemon filling. Pipe the bottom of the puff full. Fill another piping bag (using a large plain tip or a large open star tip) with the whipped filling and pipe on top of the lemon filling. Be sure to pipe nice and full. Place 4-5 blueberries on top of cream filling. Place top of puff on top of the filling.
Nutrition
Need to run to the store for a few ingredients first? Don’t forget to pin this recipe so you can find it when you’re ready to cook!
