Name: joanna gaines blueberry puff
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 12 tablespoons (1 ½ sticks) unsalted butter, softened, plus 1 tbsp for pan; 12 cups cubed croissants (6-8 large); 3 cups blueberries (fresh or frozen); 1 cup granulated sugar; 6 large eggs, room temperature; 2 cups heavy cream; 1 cup buttermilk; 2 tablespoons vanilla extract; 1 teaspoon kosher salt; 1 tablespoon coarse raw sugar (turbinado)

This golden, custardy Joanna Gaines Blueberry Puff is made with buttery croissants, fresh blueberries, and a rich vanilla batter, ready in just under an hour. The magic happens as the croissant layers soak up the cream mixture, baking into a towering, crispy-topped casserole with a soft, pudding-like center. I love how this dish bridges the gap between a fancy French toast bake and a comforting bread pudding.

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💜 Why You Will Love Blueberry Puff Recipe:

Irresistible “Crunch”: By following the classic technique of layering chilled pastry, you get a shatteringly crisp, golden crust that contrasts perfectly with the soft fruit.
Bursting with Flavor: Using fresh blueberries ensures every bite is filled with sweet, jammy pockets of purple juice that naturally thicken as they bake.
Professional Results, Fast: It looks like it came from a high-end bakery, but it uses smart shortcuts that keep your active prep time under 15 minutes.
The “Chef’s Finish”: A simple dusting of icing sugar or a dollop of thick Chantilly cream elevates this from a simple snack to a dinner-party-worthy centerpiece.
Perfectly Balanced: The tartness of the berries cuts through the buttery richness of the puff pastry, making it a light yet satisfying treat.

❔ Can I Use Frozen Blueberries Instead Of Fresh?

Yes, you can use frozen blueberries, but don’t thaw them first; adding them frozen prevents the juice from bleeding and turning the pastry purple. They may release more moisture, so you might need to bake them for an extra 2–3 minutes to ensure the puff pastry stays perfectly crisp and golden.

🍒 Joanna Gaines Blueberry Puff Ingredients

Unsalted butter: 12 tablespoons (1 ½ sticks), softened to room temperature, plus extra for greasing.
Croissants: 12 cups cubed (about 6 to 8 large croissants). Stale ones work best.
Blueberries: 3 cups fresh or frozen.
Granulated sugar: 1 cup.
Eggs: 6 large, at room temperature.
Heavy cream: 2 cups.
Buttermilk: 1 cup.
Vanilla extract: 2 tablespoons.
Kosher salt: 1 teaspoon.
Coarse sugar (Turbinado): 1 tablespoon for sprinkling on top.

🥧 How To Make Joanna Gaines Blueberry Puff

Prep the Dish: Preheat your oven to 375°F. Generously grease a deep 9×13-inch baking dish with 1 tablespoon of butter. Scatter the cubed croissants evenly across the bottom and top them with the blueberries.
Cream Butter and Sugar: In a stand mixer or large bowl, beat the 12 tablespoons of softened butter with the granulated sugar on medium speed until the mixture is pale and creamy.
Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Finish the Batter: Pour in the heavy cream, buttermilk, vanilla extract, and salt. Mix on low until combined. Note: The mixture will likely look curdled or lumpy; this is completely normal.
Assemble and Bake: Pour the custard mixture evenly over the croissants and berries. Sprinkle the coarse sugar over the top for crunch. Bake for 30 to 35 minutes, or until the top is deep golden brown and a knife inserted near the center comes out clean.

💡 Recipe Tips

Trust the Curdle: As mentioned, the wet batter will look separated because of the reaction between the fat and the cold dairy. Do not try to fix it or overmix it; it resolves itself completely in the heat of the oven.
Check Your Dish Depth: This puff rises significantly while baking. Use a dish that is at least 3 inches deep to prevent any overflow or spills on your oven floor.
Tent with Foil: If the croissants are browning too quickly before the custard is set, loosely cover the dish with aluminum foil for the last 10 minutes of baking.
Serve Immediately: The “puff” effect is most dramatic right out of the oven. It will deflate slightly as it cools, which doesn’t affect the taste but does change the presentation.

👍 Why Is My Puff Pastry Soggy?

Your pastry is likely soggy due to excess moisture from the fruit or underbaking. Ensure the oven is fully preheated to at least 200°C so the steam lifts the layers quickly before the juices can soak into the dough.

🥂 What To Serve With Blueberry Puff?

Since this dish is sweet and rich, it pairs beautifully with savory proteins like crispy bacon or breakfast sausage links to cut through the sugar. A simple fruit salad with melon or citrus segments can also add a refreshing acidity to the meal. For drinks, strong black coffee or cold brew provides the necessary bitterness to balance the heavy cream custard.

⭐ How Do I Keep The Center From Puffing Up Too Much?

To keep the center from puffing up, use a technique called “docking.” Use a fork to prick small holes across the center area of the pastry where the blueberries will sit; this allows steam to escape without lifting the dough. Additionally, leave a 1-inch border untouched around the edges. This creates a natural “frame” that rises beautifully while the fruit-filled center stays flat and stable.

🎚 How To Store Leftovers Blueberry Puff?

This dish is best eaten fresh, but leftovers can be stored in the refrigerator for up to 2 days. Cover the dish tightly with foil or transfer slices to an airtight container. Reheat individual portions in the microwave for 30 seconds or in the oven at 300°F to re-crisp the croissant tops.

FAQs

Can I prepare this the night before?
Yes, you can assemble the croissants, berries, and custard in the dish, cover it, and refrigerate it overnight. Add the coarse sugar just before baking, and you may need to add 5-10 minutes to the bake time since it will be cold.

Can I substitute the buttermilk?
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of regular milk and letting it sit for 5 minutes. The tanginess helps balance the sweetness.

Do I have to use croissants?
The recipe relies on the buttery, flaky texture of croissants for the “puff” effect. While you can use brioche or challah, the result will be more like a traditional bread pudding and less airy.

Can I use frozen berries?
Yes, frozen blueberries work well. You do not need to thaw them first, though they may bleed a little more color into the custard than fresh berries.

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📊 Blueberry Puff Nutrition Fact

Calories: 480
Total Fat: 34g
Saturated Fat: 20g
Cholesterol: 185mg
Sodium: 390mg
Total Carbohydrate: 38g
Protein: 8g