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5 from 2 votes

Lemon Cream Puffs with Fresh Blueberries

These Lemon Cream Puffs With Fresh Blueberries are light and airy, with a tart and sweet lemon filling and fresh blueberries on top.
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Servings: 24 Cream Puffs
Calories: 231kcal


  • Mixing Bowls
  • wooden spoon
  • Measuring cup
  • Cookie Sheet
  • parchment paper or silpat
  • Measuring spoons
  • stand mixer with a whisk and paddle attachment


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
  • 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


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.


Serving: 1Cream Puff | Calories: 231kcal | Carbohydrates: 20g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 87mg | Potassium: 67mg | Fiber: 1g | Sugar: 15g | Vitamin A: 620IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg