Today is National Cream Puffs Day! So of course we are sharing one of our favorite cream puffs recipe, Lemon Blueberry Cream Puffs recipe to be exact.

Lemon Blueberry Cream Puffs Recipe


  • Puff Pastry
  • ¼ teaspoon of salt
  • 1 cup of water
  • 1 cup all-purpose Flour
  • 4 Eggs
  • ½ cup Butter
  • 3 teaspoons of crushed lavender leaves
  • 2 vanilla beans split lengthwise


  • 1 package of instant lemon pudding mix prepared
  • 1 jar of Smucker’s lemon blueberry fruit spread

Glaze Ingredients:

  • 1 cup of powdered sugar
  • 3 tablespoons of cream cheese softened
  • 1-2 tablespoons of milk
  • 2 teaspoons of lemon juice or to taste
  • Glaze or powdered sugar for garnishing.


  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a large pot over high heat bring butter and water to a boil. Stir in the salt and flour, lower heat to medium and mix together until it becomes a ball form. Place dough in a large mixing bowl.
  3. Whisk in one egg at a time, being sure it’s well mixed before adding another. Repeat for all four eggs.
  4. Scrape the insides of the vanilla beans, add it to the dough mixture. Add in lavender seeds and fold in the vanilla bean and lavender seeds.
  5. In a parchment lined pan, drop in 1 tablespoon of dough at a time.
  6. Bake for 20-25 minutes.
  7. Prepare Pudding while you wait.
  8. Once puffs are done, slice in half.
  9. Spoon on one and a half teaspoons of lemon filling on the one inside side of the puff, and one teaspoon of the preserve to the other inside side of the puff. Close the puffs. If desired, garnish the puffs with glaze or powdered sugar.

Directions for glaze:

  1. With a hand mixer, cream the ingredients together. If you’d like it more thicker add in more powdered sugar. If you’d like it thinner, add in more milk.

Authors note-

  1. Makes 26 puffs.
  2. There will be leftover pudding and preserves. Reserve for another recipe if desired.