This Blueberry Danish recipe is made with puff pastry and blueberry jam! It’s super easy & so delicious and finished off with a cream cheese glaze.
I have a small obsession with danish. I just love their flaky, buttery crust and the sweet fruit filling. These Blueberry Danish are just perfect.
I mean, just look at them!
Making these Blueberry Danish may look hard, but looks are deceiving and I can guarantee even the novice baker will be able to make them! Can you believe they only take about 25 minutes?!
There’s nothing better than enjoying these lemon blueberry danish with a cup of tea or coffee. I kind of have this issue with enjoying them with my 3p afternoon slump.
Of course, they’re perfect for brunch and breakfast too!
How to make this Blueberry Danish Recipe
*Scroll down to the bottom for the full printable recipe!
You will need:
1 sheet puff pastry, thawed
blueberry jam or preserves
fresh blueberries
1 large egg
Splash of water
2 teaspoons sugar
cream cheese, softened
unsalted butter, softened
powdered sugar
vanilla extract
1 lemon
Preheat the oven to 400°F. Line a sheet tray with parchment paper, set aside.
Cut the puff pastry into 4th’s and lay them on the sheet tray.
Place the blueberry jam in a small microwave safe bowl and microwave in 15 second intervals, stirring in between, until spreadable.
Place 1 teaspoon of the jam in the center of each piece of pastry. Spread the jam on the pastry. Top each pastry with the blueberries, making sure they are evenly distributed between the four pieces.
In a small bowl, add the egg and a splash of water, whisk to combine.
Fold over one corner of the pastry to cover the filling, brush a little egg wash right on top of the corner. Take the opposite corner and fold it over the filling and press it down on top of the other piece of pastry.
Brush the whole thing with egg wash. Sprinkle the coarse sugar evenly over each pastry. Bake for 16-18 minutes until golden brown. Let cool slightly.
Make your Icing for the Blueberry Danish
While the danishes are baking, make the icing by placing the cream cheese and butter in a medium-sized bowl.
Using a hand mixer, cream together until smooth. Add in the powdered sugar, vanilla, and lemon zest, mix to combine.
Add 1 tablespoon of the lemon juice and mix in. If the glaze is thick yet pourable, it is ready. If it is still too thick to pour, add a little more lemon juice at a time until it reaches the right consistency.
Drizzle the glaze over the danishes and serve.
No blueberries? Swap them out for whatever you have on hand or whatever is in season!
Can I freeze my Blueberry Danish?
Yes! After you bake your danish and cool them completely, put them into freezer safe bags or containers. Just be sure to separate them with a piece of parchment paper in between.
When you are ready to enjoy your danish, just let them sit on the counter to dethaw.
Check out these easy breakfast recipes!
Blueberry Danish Recipe
This Blueberry Danish recipe is made with puff pastry and blueberry jam! It's super easy & so delicious and finished off with a cream cheese glaze.
Ingredients
- 1 sheet puff pastry, thawed
- 4 teaspoons blueberry jam or preserves
- ½ cup fresh blueberries
- 1 large egg
- Splash of water
- 2 teaspoons coarse sugar
- For the glaze:
- 2 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- ¼ teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1-2 tablespoons lemon juice, fresh squeezed
Instructions
- Preheat the oven to 400°F. Line a sheet tray with parchment paper, set aside.
- Cut the puff pastry into 4th’s and lay them on the sheet tray.
- Place the blueberry jam in a small microwave safe bowl and microwave in 15 second intervals, stirring in between, until spreadable.
- Place 1 teaspoon of the jam in the center of each piece of pastry. Spread the jam on the pastry.
- Top each pastry with the blueberries, making sure they are evenly distributed between the four pieces.
- In a small bowl, add the egg and splash of water, whisk to combine.
- Fold over one corner of the pastry to cover the filling, brush a little egg wash right on top of the corner.
- Take the opposite corner and fold it over the filling and press it down on top of the other piece of pastry.
- Brush the whole thing with egg wash. Sprinkle the coarse sugar evenly over each pastry.
- Bake the lemon blueberry danish for 16-18 minutes until golden brown. Let cool slightly.
- While the lemon blueberry danish are baking, make the icing by placing the cream cheese and butter in a medium-sized bowl.
- Using a hand mixer, cream together until smooth.
- Add in the powdered sugar, vanilla, and lemon zest, mix to combine.
- Add 1 tablespoon of the lemon juice and mix in. If the glaze is thick yet pourable, it is ready. If it is still too thick to pour, add a little more lemon juice at a time until it reaches the right consistency.
- Drizzle the glaze over the blueberry danishes and serve.
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