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.