Blueberry Puff

Ingredients (Items in bold can be purchased from Grobe Fruit Farm when in season)

  • 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature, 1 tablespoon for the baking dish, 2 tablespoons for light brown sugar topping
  • 12 cups cubed croissants (6 to 8 large)
  • 4 cups blueberries or blackberries
  • 1 cup granulated sugar
  • 6 large eggs, at room temperature
  • 2 cups heavy cream
  • 2 tablespoons pure vanilla extract
  • 1 teaspoon kosher salt
  • 1/2 cup light brown sugar
  • Cool whip topping


  1. Preheat the oven to 375F. Grease 9 x 13 x 3-inch (deep) baking dish with the 1 tablespoon butter.
  2. Spread the croissant cubes evenly in the dish. Top with the berries.
  3. In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat the 9 tablespoons butter with the granulated sugar on medium speed until creamy. Beat in the eggs, one at a time, beating well after each addition. Beat in the cream, buttermilk, vanilla, and salt (the mixture may appear curdled).
  4. Pour over the croissants and berries in the baking dish
  5. In a separate bowl mix the last 2 tablespoons of butter with the light brown sugar, sprinkle on top.
  6. Bake until a knife inserted near the center comes out clean, about 35 minutes. Serve warm with cool whip topping.

Makes 12 servings