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!
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.
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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.