Blueberries are delicious little flavor bombs that, until this summer, I severely underestimated. I’ve been taking advantage of the abundance of this powerhouse berry this summer by making compotes for pancakes and Dutch babies, popsicles, galettes, and now this — Blueberry Breakfast Empanadas.
These hot little pockets of goodness are filled with simmered berries and sweetened cream cheese and wrapped in a slightly sweeter variation of the buttermilk cornmeal crust I use for my Peach Blueberry Galette.
My Blueberry Breakfast Empanadas are great for a brunch crowd or for an on-the-go breakfast during the week. They’re not too sweet, they’re good warmed up or straight from the fridge, and I for one cannot get enough of them.
I tried different shapes and sizes when developing this recipe, and I found that the perfect shape came from an upside down cereal bowl. The cutout the bowl provides is the ideal dimension for just the right filling to crust ratio.
The berries are simmered and slightly mashed before being stirred into a mixture of cream cheese, powdered sugar, and vanilla. That mixture is then dolloped onto the buttermilk cornmeal crust, the edges are brushed with egg, the top is folded over, and the precious pierogi-looking pastry gets one more egg wash, some ventilation, and make their way into the oven.
Another nice thing about these empanadas is their rusticity. I’ve learned that “rustic” is code for “pretty mess that looks imperfect, but still beautiful and delicious.” Some of the filling might ooze out, but it’s a beautiful purple color, and I think it makes them look even more delicious!
These little hand pies are deliciously crisp and bursting with flavor. Whether you make them for breakfast with the family, brunch with the girls, or for a breakfast on the go during those busy weekday mornings, I guarantee you’ll love them — one batch may not be enough!