Imagine enjoying a lazy weekend morning with a cup of coffee and a warm, flaky Blueberry Danish fresh from your own oven — that’s pure bliss! This delightful treat balances creamy, citrusy filling with bursts of juicy blueberries, all nestled in buttery puff pastry. Making Blueberry Danish at home is surprisingly simple, and it fills your kitchen with the irresistible scent of sweet berries and golden pastry. Whether you’re hosting brunch, craving a sweet breakfast, or looking for an easy dessert, this recipe creates a bakery-worthy indulgence in just minutes.
Ingredients You’ll Need
You’ll be amazed at how just a handful of ingredients can create such a magical flavor combination! Each item on this list pulls its weight: from tender puff pastry to zesty lemon, everything works together for a bright, luscious Blueberry Danish.
- Puff pastry sheet (thawed): Delivers that essential flaky, buttery base for your Danish — store-bought makes things so easy and still tastes phenomenal.
- Cream cheese (softened): This forms the creamy, tangy heart of the filling — be sure to let it soften for the smoothest texture.
- Granulated sugar: Adds the perfect touch of sweetness, balancing the tang and fruitiness.
- Vanilla extract: Rounds out the cream cheese with warmth and depth — a little goes a long way!
- Lemon zest: Brings a bright, fragrant zing that lifts the whole pastry.
- Fresh or frozen blueberries: The star ingredient — popping with color, sweet-tart flavor, and plenty of juiciness.
- Blueberry jam (optional): Tossed with the berries, it intensifies the blueberry punch and adds an extra sticky-sweet layer.
- Egg (beaten, for egg wash): Brushed on the pastry so it bakes up gorgeously glossy and golden brown.
- Powdered sugar for dusting (optional): A light cloud of sweetness to finish — if you want that irresistible bakery look.
How to Make Blueberry Danish
Step 1: Prep Your Oven and Baking Sheet
First things first, set yourself up for success: preheat your oven to 400°F (200°C) so it’s piping hot and ready for that instant puff magic. Line a baking sheet with parchment paper to prevent sticking and simplify cleanup—your future self will thank you!
Step 2: Mix the Cream Cheese Filling
In a small bowl, use a spoon or hand mixer to thoroughly combine the softened cream cheese, granulated sugar, vanilla extract, and fresh lemon zest. You’re aiming for a creamy, scoopable mixture that’s subtly sweet with a bright citrus aroma. This dreamy filling forms the luscious core of your Blueberry Danish.
Step 3: Prepare the Puff Pastry
Unfold your thawed puff pastry sheet on a lightly floured surface. Cut it into four equal squares—don’t stress about perfection! Use a sharp knife to gently score a half-inch border around each square, being careful not to cut all the way through. These borders help puff up and create that signature Danish edge.
Step 4: Add the Filling and Blueberries
Spoon about one tablespoon of the cream cheese mixture into the center of each pastry square, staying neatly within the scored border. Next, in a separate bowl, toss your blueberries with blueberry jam if you’re using it—this intensifies the fruity flavor and adds extra shine. Scatter the blueberry mixture over the cream cheese layer.
Step 5: Egg Wash and Bake
Using a pastry brush (or your finger, if you’re feeling rustic), brush the exposed pastry edges with beaten egg. This step feels fancy but it’s the secret to that beautiful golden crust. Slide your tray into the oven and bake for 15 to 18 minutes, until the edges are puffed and deeply golden and the centers look luscious.
Step 6: Finish and Serve
Let your Blueberry Danish cool for a few minutes on the pan—they’ll firm up a bit and become easier to handle. If desired, dust with powdered sugar for a touch of elegance. Serve warm for best results, and watch as everyone swoons over your homemade bakery magic!
How to Serve Blueberry Danish
Garnishes
A simple dusting of powdered sugar can make your Blueberry Danish look instantly sophisticated. If you want to go all out, try a drizzle of lemon icing, a sprinkling of extra lemon zest, or even a few slivered almonds for crunch. These little touches turn each pastry into a showstopper, perfect for impressing guests.
Side Dishes
Pair your Blueberry Danish with a cup of hot coffee, a pot of good tea, or even a tall glass of cold milk for that classic breakfast treat vibe. Fresh fruit salad or a scoop of vanilla yogurt on the side balances the sweet richness beautifully and makes for a wholesome, satisfying brunch plate.
Creative Ways to Present
Sometimes presentation is half the fun! Stack your Blueberry Danish on a pretty cake stand, or arrange them in a basket lined with a linen napkin. For brunch, set up a pastry board with different jams, fruit, and cheeses. Or, serve mini versions as a sweet little amuse-bouche at the start of a dinner party.
Make Ahead and Storage
Storing Leftovers
If you have leftover Blueberry Danish (lucky you!), store them in an airtight container in the refrigerator for up to two days. The pastry may soften a touch, but the flavors remain delightful, and they still make a phenomenal quick treat.
Freezing
You can freeze baked Blueberry Danish for longer storage. Once cooled, wrap each one tightly in plastic wrap and place in a freezer-safe bag. They’ll keep well for up to a month—just be sure to thaw overnight in the fridge before reheating for best texture.
Reheating
Bring your Blueberry Danish back to life by reheating in a toaster oven or regular oven at 325°F (165°C) for 6–8 minutes, or until the pastry is crisp and the filling is just warmed through. This restores their flaky, just-baked deliciousness.
FAQs
Can I use other berries in place of blueberries?
Absolutely! Raspberries, blackberries, or even quartered strawberries work wonderfully in this recipe. Just keep in mind that some berries are juicier than others, so your filling may vary slightly in texture.
Do I need to thaw frozen blueberries before baking?
No need to thaw—baking with frozen blueberries helps prevent your Blueberry Danish from becoming soggy. Just toss them straight from the freezer with jam and use as directed.
How far in advance can I prep these?
You can prep the cream cheese filling and cut the pastry a couple of hours ahead. Assemble right before baking for the flakiest texture, as puff pastry performs best when baked soon after it’s shaped.
Can I make mini versions for a brunch spread?
Definitely! Cut the pastry into smaller squares and reduce the baking time to about 10–12 minutes. Tiny Blueberry Danish are perfect finger food and just as delicious.
Is it necessary to use the egg wash?
While not absolutely required, the egg wash lends a gorgeous golden sheen and professional look to your Blueberry Danish. If you leave it off, your pastries may be a bit paler but still taste great.
Final Thoughts
There’s nothing quite like the joy of sharing a homemade Blueberry Danish with people you love. Give this recipe a whirl, savor those golden edges and bursts of blueberry, and watch how quickly these treats become a favorite in your home too!
Print
Blueberry Danish Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 danishes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: Danish-American
- Diet: Vegetarian
Description
Indulge in the sweet and tangy flavors of blueberries with this delightful Blueberry Danish recipe. A flaky puff pastry filled with creamy cheese, fresh blueberries, and a hint of lemon zest, this pastry is perfect for breakfast or dessert.
Ingredients
Puff Pastry:
- 1 sheet puff pastry (thawed)
Cream Cheese Filling:
- 4 oz cream cheese (softened)
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon zest
Blueberry Topping:
- 1/2 cup fresh or frozen blueberries
- 1 tablespoon blueberry jam (optional)
Additional:
- 1 egg (beaten, for egg wash)
- powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Cream Cheese Filling: In a small bowl, mix the cream cheese, sugar, vanilla extract, and lemon zest until smooth.
- Prepare Puff Pastry: Unfold the puff pastry sheet and cut it into 4 equal squares. Score a ½-inch border around each square without cutting through the dough.
- Fill Pastry Squares: Spread about 1 tablespoon of the cream cheese mixture in the center of each square, staying within the border. Toss the blueberries with blueberry jam, if using, and spoon the berries over the cream cheese layer.
- Bake: Brush the edges of the pastry with the beaten egg. Bake for 15–18 minutes until golden brown and puffed.
- Serve: Let cool slightly, dust with powdered sugar, and serve.
Notes
- You can substitute raspberries or strawberries for the blueberries.
- If using frozen berries, do not thaw before baking to avoid sogginess.
- Best enjoyed the same day, but leftovers can be stored in the fridge and reheated in a toaster oven.
Nutrition
- Serving Size: 1 danish
- Calories: 290
- Sugar: 10g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
