Blueberry Cream Cheese Croissants (Blueberry Fest 2025)

Blueberry Fest is one of the most popular summer foodie events at UBC. Every year hundreds stop by for delicious blueberry treats, local produce, entertainment, and live cooking demos.

If you can't make Chef Hoang's cooking demo on July 25th from 12 - 1pm, at the UBC Bookstore Plaza, make the recipe below to try it out! You can also order Blueberry Cream Cheese Croissants from Sage Delivery for your next meeting or event on campus! (Seasonal feature - available for a limited time)

Blueberry Cream Cheese Croissants

Makes 6 to 8 mini croissants (2 to 4 large)

Blueberry Filling

Ingredients

• 200 g fresh or frozen blueberries
• 50 g granulated sugar
• 10 g lemon juice (about 2 tsp)
• 7 g cornstarch (about 2 tsp)
• 15 g water (1 tbsp, for mixing with cornstarch)
• Pinch of salt (about 0.5 g)

Yield is 272g

Instructions

1. In a saucepan, combine blueberries, sugar, lemon juice, and salt. Heat over medium heat until the berries start to release juice (3–5 minutes).
2. In a small bowl, mix cornstarch with water to make a slurry.
3. Stir the slurry into the blueberry mixture and simmer for 1–2 minutes, until thickened.

Cream Cheese Filling

Ingredients

• 225 g cream cheese (softened)
• 65 g granulated sugar
• 5 g vanilla extract (about 1 tsp)
• 1 g salt (a pinch)

Method

1. Beat the softened cream cheese in a bowl until smooth and creamy.
2. Add the sugar, vanilla, and salt.
3. Continue beating until well combined and fluffy (1–2 minutes).

Assembly:

1. Optional: For double baked texture. Toast croissants in oven first to desire crispiness.
2. Slice croissants length wise
3. Spread cream cheese mix on bottom half
4. Top cream cheese mix with blueberry filling
5. Place top back on and enjoy