Blueberry Cream Cheese Strudel Recipe
This Blueberry Cream Cheese Strudel recipe combines flaky homemade pastry with a rich cream cheese filling and sweet-tart blueberries, creating a bakery-style dessert that is perfect for brunches, holidays, or casual entertaining. Featured on Flour Power, this strudel brings together buttery layers, bright citrus notes, and juicy fruit for a comforting yet elegant baked treat that is surprisingly achievable at home.
With its golden braided crust and creamy fruit-filled center, this blueberry cream cheese strudel recipe delivers the perfect balance of texture and flavour in every slice.
The Inspiration
Strudel is a classic European pastry with deep roots in Austrian and Central European baking traditions. Known for its delicate layered dough and fruit-filled interior, strudel has long been a staple of bakeries across Europe, often filled with apples, cherries, or sweetened cheese.
This Blueberry Cream Cheese Strudel recipe, featured on Flour Power and hosted by Jessica McGovern, takes inspiration from that traditional format while introducing a fresh North American twist using blueberries and lemon.
The combination of cream cheese and blueberries creates a rich yet bright filling that feels both indulgent and refreshing. Lemon zest and juice elevate the fruit’s natural sweetness, adding a citrusy lift that balances the richness of the pastry. Meanwhile, the homemade dough provides a rustic, flaky structure that bakes into a golden, braided masterpiece.
Ingredients
Puff pastry
- 1 ½ cups (350 ml) flour
- ½ teaspoon (2.5 ml) salt
- ½ cup (120 ml) butter, cold and cut into pieces
- 1/3 cup (80 ml) cold water
Filling
- 1 egg
- 1 cup (240 ml) soft cream cheese
- ¼ cup (60 ml) sugar, divided
- 1 ½ cups (350 ml) blueberries
- 1 tablespoon (15 ml) lemon zest
- 1 ½ tablespoons (22.5 ml) lemon juice
- Melted butter, for brushing
- 1 egg, for egg wash
- Brown sugar, for sprinkling
Method
- Let’s get baking!
- Combine flour and salt in a bowl.
- Cut in butter until dough resembles gravel.
- Drizzle a few tablespoons of water into the bowl and work together with your fingers or using a fork, adding more water as needed, until the dough comes together.
- Turn dough onto the counter. Flatten into a square, wrap in plastic wrap, and refrigerate for 30 minutes.
- Take out of fridge and roll out into a large square.
- Fold into thirds.
- Roll out.
- Repeat.
- Wrap in plastic wrap and refrigerate 30 minutes to overnight.
- Preheat oven to 400 F (205 C).
- To make filling, crack egg into a bowl and whisk.
- Add cream cheese and half of the sugar and whisk together.
- In a separate bowl, combine blueberries with remaining sugar, lemon zest, and lemon juice.
- Turn dough out onto a lightly-floured workspace.
- Roll into a 12-inch x 16-inch (30 cm x 40 cm) rectangle.
- On left and right sides of dough, cut 3-inch (7-cm) incisions through the dough every 1-inch (2.5 cm) down the side.
- Brush with melted butter.
- Spread cream cheese mixture down the long middle of the dough.
- Using a slotted spoon, top with blueberry mixture, discarding excess lemon juice.
- Cut slices in dough on either side.
- Fold dough slices in, rotating one side, then the other, to braid.
- Tuck in edges of dough and place onto a greased cookie tray.
- Brush with egg wash.
- Sprinkle with brown sugar.
- Place in the oven at 400 F (205 C) for 40 minutes or until golden. Share.
Serving Suggestions
Serve thick slices of the strudel with a dusting of powdered sugar or a drizzle of vanilla glaze for added sweetness. For a more indulgent dessert presentation, pair it with whipped cream, crème fraîche, or a scoop of vanilla bean ice cream. The warm blueberries and tangy cream cheese filling pair beautifully with creamy or dairy-based accompaniments.
For brunch entertaining, this strudel works wonderfully alongside coffee, espresso, or herbal teas. It also pairs well with fresh fruit platters, yogurt parfaits, or savory breakfast dishes like quiches and egg bakes, creating a balanced and visually appealing spread.
During holiday seasons or special gatherings, this strudel can be served as part of a dessert buffet featuring pies, tarts, and cakes. Its braided golden crust makes it a standout centerpiece that draws attention before the first slice is even cut.
Final Thoughts
This Blueberry Cream Cheese Strudel recipe is a celebration of classic European pastry techniques combined with bright, modern fruit flavours. The flaky, buttery dough, creamy cheesecake-style filling, and juicy blueberry layer create a dessert that is both comforting and refined.
Featured on Flour Power and crafted in the creative baking style of Jessica McGovern, this recipe showcases how traditional baking can be elevated through thoughtful flavour pairings and beautiful presentation.