I love the combination of the flavors of blueberry and lemon. If you love this combo as well, then you will want to try this Crock Pot Lemon Blueberry Danish!
Note: We use referral links for the products we love.
How to Make Lemon Blueberry Danish in a Crock Pot
Aunt Lou here.
I am a sucker for anything lemon flavored. So, when Cris brought up the idea of this Crock Pot Lemon Blueberry Danish, I was all for it! You get the lemon flavor by adding pure lemon extract to the cream cheese mixture. I played around with how much extract to add and found one tablespoon to be the perfect amount to make the lemon flavor pop without being overpowering.
Any time I bake in my crock pot, I always use a crock pot that I know does not cook hot. There is a very good reason for doing this. If you use a crock pot that cooks hot, the edges will burn before the center cooks up. I have baked the exact same recipe in two different crock pots before, one that cooks hot and one that doesn’t. I had a burnt mess with a gooey center in the one that cooks hot and a delicious dessert in the other. Knowing your crock pot when baking is a must. I hope you have a crock pot that doesn’t cook hot and enjoy this as much as we do!
What You Will Need for Crock Pot Lemon Blueberry Danish
Ingredients Needed
- 16 oz refrigerated crescent roll dough ( 2 – 8 oz tubes)
- 16 oz cream cheese (2 – 8 oz blocks)
- 3/4 cup sugar, plus more for sprinkling on top
- 1 tablespoon pure lemon extract
- 1 egg, divided
- 21 oz blueberry pie filling
Equipment Needed
- Large mixing bowl and hand mixer or stand mixer
- Measuring cup
- Measuring spoon
- Stirring spatulas
- 6 quart crock pot
Time Needed
- Prep Time: 5 minutes
- Cooking Time: 4 to 5 hours on high
General Notes
- We used a 6-quart crock pot to make this dish. I do NOT recommend using a casserole crock for this recipe. The added cherry pie filling makes the danish just tall enough that my paper towels would touch the top of danish and ruin the middle. Trust me on this one folks. That is why we try out the recipes first, you can learn from our experiences!
- You want to keep your crescent rolls in the fridge until you are ready to use them. They are easier to roll out when they are cold.
- Don’t use too much of your egg whites. Just lightly brush them on the top.
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
SAVE THIS RECIPE TO YOUR FREE RECIPE BOX
On Recipes That Crock we have a way for you to save recipes to your own free recipe box. This way you won’t ever lose a recipe. With your free RTC account, you know that your favorite recipes and all the recipes you want to try are always just a click away.
Click Here to: Learn how to use your Recipe Box on this site.
You can register (or login if you already a user) here: Register/Login Here.
NOTE: If you don’t see the recipe box save buttons, you need to sign in.
Crock Pot Lemon Blueberry Danish
Ingredients
- 16 oz refrigerated crescent roll dough (2 – 8 oz tubes)
- 16 oz cream cheese (2 – 8 oz blocks)
- 3/4 cup sugar plus more for sprinkling on top
- 1 tablespoon pure lemon extract
- 1 egg divided
- 21 oz can blueberry pie filling
Instructions
- Unroll one can of crescent rolls in the bottom of a slightly greased 6-quart crock pot.
- Mix together your cream cheese, sugar, pure lemon extract and egg yolk (reserve your egg white) with a mixer until well blended and smooth.
- Spread your cream cheese mixture evenly across your crescent rolls.
- Top with your blueberry pie filling and spread out evenly.
- Top with your other can of crescent rolls.
- Brush the top of your crescent rolls with egg whites and sprinkle with sugar.
- Place a couple of paper towels under the lid, cover and cook on high for 4-5 hours.
- Serve warm and refrigerate leftovers.
Notes
- We used a 6-quart crock pot to make this dish. I do NOT recommend using a casserole crock for this recipe. The added blueberry pie filling makes the danish just tall enough that my paper towels would touch the top of danish and ruin the middle. Trust me on this one folks. That is why we try out the recipes first, you can learn from our experiences!
- You want to keep your crescent rolls in the fridge until you are ready to use them. They are easier to roll out when they are cold.
- Don’t use too much of your egg whites. Just lightly brush them on the top.
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
Nutrition
If you enjoyed this recipe, you might also enjoy these dishes
Crock Pot Blueberry Pop Tart Lemon Dump Cake
Lemon-Blueberry Crock Pot Cake
Crock Pot Upside-Down Blueberry-Lemon Cake
- Budget Meal Plan: Week 11 - December 2, 2022
- Homemade Yeast Rolls (Oven Recipe) - December 1, 2022
- Crock Pot Holiday in a Bowl Casserole - November 29, 2022
