Blueberry Danish Recipe That’s Easier Than It Looks and So Delicious
Blueberry Danish Recipe fans, you’re about to discover just how easy it is to make this bakery-style treat at home.
With flaky pastry, creamy filling, and a burst of blueberry flavor, this recipe delivers everything you love in a danish — without the fuss.
Whether you’re planning a weekend brunch or just want a sweet morning treat, this simple recipe will impress.
If you’ve been craving that perfect mix of buttery, fruity, and creamy, this is one breakfast recipe you’ll want to save and share.
What makes Danish pastry different?
What’s different is the flaky, buttery layers. Danish dough also includes eggs and sometimes milk, which give it a more tender texture. Plus, it’s often filled with sweet toppings like cream cheese, fruit, or jam, making it both a pastry and a dessert!
These pastries come together easily and bake beautifully—scroll down for the full step-by-step instructions in the printable recipe card!
To make Blueberry Danish, you’ll start with a sheet of thawed puff pastry, cut into four squares.
Be sure to thaw the puff pastry properly. Let it thaw in the fridge for even texture and easier handling. If it gets too warm, pop it back in the fridge for a few minutes before working with it.
Each square is filled with a spoonful of blueberry jam and fresh blueberries. You’ll want to microwave the jam so it is easier to spread.
You’ll fold the corners over the filling, seal with an egg wash, and sprinkle with sugar before baking until golden brown.
While they bake, make the danish icing recipe using cream cheese, butter, powdered sugar, vanilla, and lemon.
The glaze should be smooth and pourable for drizzling.
Let the danish cool slightly before glazing. If the pastries are too hot, the glaze will melt off. Cool until just warm for the best drizzle.
Yes! Blueberry pie filling works just as well and adds a bit more texture and sweetness.
You can assemble the danishes a few hours ahead and store them in the fridge until baking. Add the glaze just before serving.
Yes—freeze them after baking and cooling, but before glazing. Reheat and add glaze just before serving.
They will stay fresh for up to 3 days when stored in the refrigerator. If kept at room temperature, it’s best enjoyed within 1 day.
If you love this recipe, you’ll definitely want to check out these great ideas too:
- Try making an Air Fryer Danish for a quicker twist on this classic pastry—perfect for busy mornings.
- Looking for ways to use up frozen fruit? These Frozen Blueberry Recipes are just what you need.
- Get inspired by even more sweet and savory Blueberry Recipes for every occasion.
- If your pastries aren’t turning out quite right, this Baking Troubleshooting Guide is packed with helpful tips.
- Need a go-to glaze? Learn how to make rich, tangy Cream Cheese Frosting from scratch.
- And don’t miss these bakery-style Blueberry Scones or Blueberry Muffins —they’re perfect with your morning coffee!
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Blueberry Danish Recipe
Ingredients
For the Danish
- 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.