If you didn’t already notice I am in love with Blueberries and at this time every year I love to go pick them at a beautiful organic farm near my home. It’s so relaxing and on a glorious sunny day I spent my afternoon listening to music and picking warm berries. Most often I make pies or jams, parfaits & salads with them but this year I decided to try something new. Since everyone loved the Galette I made on the 4th of July with the puff pastry, I decided to try another dessert with it!! It was a big hit, luscious and creamy with a buttery crust… You’ll love it too❤️ Enjoy it my friends!
1 sheet frozen Puff Pastry
1 egg, beaten
1 tablespoon sugar
8oz. Cream cheese, softened
1/2 cup heavy cream
1 teaspoon grated lemon zest, plus more for garnish
1/2 teaspoon lemon juice
2 cups of Blueberries
3 tablespoons confectioners sugar, plus more to sprinkle as garnish
Preheat oven to 375 degrees. Parchment line a baking sheet and unfold Pastry sheet onto parchment and roll Pastry out slightly into a 10×12 rectangle. Now using the tip of a knife, score a 1 inch border around the edge of the Pastry without cutting all the way through. Brush the border of the Pastry with the beaten egg and sprinkle with the sugar. Bake until golden and puffed about 15 to 18 mins.
Once Pastry is done, while warm, rescore the border slightly without cutting all the way through and gently press down on the center of the Pastry, that has puffed, to flatten it. Let cool to room temp for about 20 to 30 mins.
Meanwhile with electric mixer, beat cream cheese until smooth. Add the cream, lemon juice & zest and confectioners sugar, beat until smooth. Spread the cream cheese mixture smoothly & evenly over Pastry to its borders. Arrange the Blueberries in a single layer over the lemon cream and sprinkle with confectioners sugar and small amts of lemon zest!