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Blueberry and lemon curd croissant bake recipe

Blueberry and lemon curd croissant bake recipe

3 ratings

Nothing says ‘I love you’ like breakfast in bed. Make Mother’s Day extra-special with our fruity breakfast idea. With lemon curd and fresh blueberries in a custardy croissant bake, mum will love this one. See method

  • Serves 8
  • 10 mins to prepare, 30 mins to cook
  • 493 calories / serving
  • Vegetarian


  • 300ml double cream​
  • 300ml whole milk
  • 3 medium eggs, beaten
  • 50g caster sugar, plus 1 tbsp
  • 1½ tsp vanilla extract
  • 6 Tesco Finest all-butter croissants, split in half horizontally
  • 125g lemon curd
  • 150g blueberries

Each serving contains

  • Energy

  • Fat

    32g 45%
  • Saturates

    19g 94%
  • Sugars

    23g 26%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 41.7g Protein 9.2g Fibre 8g


1. Preheat the oven to gas 4, 180°C, fan 160°C. Heat the cream and milk in a pan over a low heat, until the mixture is steaming and bubbles begin to appear at the edges. Whisk the eggs, sugar, and vanilla extract together in a bowl, then whisk in a little of the hot milk and cream mixture. Gradually whisk in the remainder, until smooth.

2. Spread the bottom halves of the croissants with half the lemon curd, then put the tops back on. Arrange the croissants in a baking tin so that they fit snuggly, then pour over the cream mixture. Leave to soak for 10 mins. Sprinkle over the blueberries and dollop over small spoonfuls of the remaining curd. Sprinkle over the remaining 1 tbsp of sugar and bake for 25 mins, until the top is crisp and the custard has just set. Serve with cream or Greek yogurt.

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