Blueberry Cake with Brie Cheese

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  • 1 puff pastry sheet, unfrozen
  • 1 (8 oz) Brie cheese
  • 1 lb blueberries
  • Sliced almonds
  • Honey
  • 1 egg white
  • 1 tsp water


Preheat oven to 400°F. Cover an oven tray with a baking sheet.

Cut the white coat of the Brie cheese. Put the Brie cheese in the oven for a couple of minutes to make it soft.

Unfold the puff pastry and place on a floured surface. Sprinkle with flour. Cut into 8 pieces of equal size. Mark a 1.5-cm border around each piece. When marking, be careful not to cut the dough. Dock the dough with a fork within the marks. This will prevent the center of the dough from puffing up.

Put the Brie within the dough borders (on the part with fork holes). Break down some pieces of cheese and distribute them evenly within the borders of the dough. Put the blueberries on top of the Brie, pushing lightly to keep them in place.

Cover the blueberries with sliced almonds, then sprinkle with a bit of honey.

Whisk the egg white and water. Brush the outer edges of the dough.

Bake at 400°F for 20 minutes. Allow to cool for a few minutes before serving.


The measures for almonds and honey were not specified because they will depend on the size of your cakes and on your preference about the amount used of each.

Developed by Julie from This Gal Cooks