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.
This easy blueberry danish recipe is a delicious way to use up those berries. This sweet danish is quick and easy to make using a flaky puff pastry dough and the perfect amount of blueberry jam.
Danish are perfect for any occasion and perfect for bakers of all levels.
The key to a good Blueberry Danish is in the filling; too much and the pastry will be soggy, too little and it will be dry.
When done right, the filling should be sweet and tart with a delicate balance of flavors.
This easy recipe calls for fresh blueberries, but feel free to use frozen or canned berries if fresh ones are not available.
With just a few ingredients and a bit of time, you can enjoy this delicious pastry any time of day from breakfast to an easy peasy afternoon snack.
No blueberries? Swap them out for whatever you have on hand or whatever is in season!
How to make this Blueberry Danish Recipe
Ingredients
- 1 sheet of puff pastry, thawed
- blueberry jam or blueberry pie filling,
- fresh blueberries
- 1 large egg
- Splash of water
- 2 teaspoons white sugar
- cream cheese, softened
- unsalted butter, softened
- powdered sugar
- vanilla extract
- 1 lemon
Detailed Instructions
Heat oven to 400°F. Line a baking sheet with parchment paper, set aside.
You can make your own puff pastry with this homemade puff pastry recipe.
Cut the puff pastry into 4 equal pieces using a pizza cutter and lay them on the sheet tray.
Place the blueberry filling in a small microwave safe bowl and microwave in 15 second intervals, stirring in between, until spreadable.
Place equal amounts of the filling, about 1 teaspoon, in the center of the dough and spread.
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, using a pastry brush, 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, closing the edges of the 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, gather the glaze ingredients.
Place the softened cream cheese and butter in a large bowl.
Using an electric 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 danish pastries and serve.
Can I freeze my Blueberry Danish?
Yes! After you bake your danish and cool the finished pastries to room temperature, 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.
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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.