Summer Vittles: Berry Breakfast Crescents

All the fresh berries available during the summer months make my mouth water.  Each week our fridge is littered with beautiful Strawberries, Blueberries, Blackberries, and Raspberries.  We tend to snack on them all day, and will occasionally use them as a good excuse to make a cobbler, but I love mixing them into breakfast.  And when I'm feeling like a good treat, I whip up these easy Berry Crescents.  They are so easy to make, and just divine with a hot cup of coffee. 

  • 1 Can Reduced Fat Crescent Rolls
  • 1 Box of Reduced Fat Cream Cheese (Best at Room Temperature)
  • 1 Cup Blueberries, Strawberries, Raspberries, or Blackberries
  • 1 Tsp. Vanilla
  • 4 Tsp. Sugar (3 Tsp for Cream Cheese, 1 Tsp for topping)
  • 3 Tsp. Orange Juice


1. Preheat Oven to 350 degrees. Line 13x9 baking sheet with parchment paper and coat with a light layer of non-stick baking spray. Take out crescent rolls and press two triangles together to make a square; you should have 4 total if you use a 8 roll can. Set aside.
2. In a mixing bowl add block of cream cheese, vanilla, sugar, and orange juice.  If the cream cheese is room temperature you should be able to mix thoroughly with a spoon.  I never think that far ahead, so I always use a hand mixer to for this.  When thoroughly mixed, spoon mixture onto squares to make an even layer.  The amount of cream cheese you would like is completely up to your taste.  We often have extra and I will save it to use as a dip for fruit or graham crackers.

3. Top with fruit.  Then take opposite corners, bring them together and then press. Do this for both sides. It should end as a pouch. Sprinkle the top with the remaining 1 Tsp. of sugar and place in the oven. Bake until golden brown; about 20-25 minutes.

Enjoy with a cup of coffee!

Here are a few more breakfast berry options...

Sharing these with The Vintage Apple today!


  1. These look amazing! I love your recipes!!

  2. Yum! Everything looks better when you add fresh berries.


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