This delicious lemon blueberry danish is made with puff pastry for a surprisingly simple yet impressive treat! These will be a hit for your next brunch, or enjoy one with your afternoon coffee.
The secret to these tasty blueberry danishes is puff pastry! It takes the difficulty out of this recipe so you can easily make homemade treats. We use a simple flaky puff pastry dough topped with blueberry jam and juicy blueberries. The pastry is then baked until golden brown and crispy, then drizzled with a homemade cream cheese frosting, resulting in a delightful texture that is both crunchy and soft at the same time.
If you love blueberries, try these blueberry apple donuts or this blueberry pie recipe!
Ingredients and Substitutions
- Puff Pastry- Puff pastry is a light, flaky pastry made from layers of dough and butter that rise when baked, creating a delicate and crispy texture. This sheet of puff pastry has been frozen and then thawed, making it easy to work with and ideal for creating a variety of pastries and desserts.
- Blueberry Jam or Preserves: Blueberry jam is made from cooked blueberries and sugar. It is a delicious addition to pastries, toast, and biscuits and adds a burst of flavor to this recipe.
- Blueberries- You can use fresh or frozen blueberries. If using frozen blueberries, thaw slightly and drain any moisture before using.
- Large Egg: In this recipe, egg is used to create an egg wash that helps to give the pastry a golden brown color and adds a bit of shine to the finished product.
- Water: A splash of water is added to the egg wash to thin it out slightly and make it easier to apply to the pastry.
- Coarse Sugar: Coarse sugar is a type of sugar with large granules that do not dissolve easily. It is used to add crunch and sweetness to the top the pastry.
- Cream Cheese – This adds richness and tanginess to desserts and savory dishes. In this recipe, cream cheese is used to make the glaze for the pastry.
- Unsalted Butter- I prefer unsalted butter but if all you have is salted butter, that’s fine.
- Powdered Sugar: – also known as confectioner’s sugar, this is a finely ground sugar that is commonly used to sweeten desserts and to make frosting and glazes.
- Vanilla- This adds a subtle sweetness to the glaze.
- Lemon juice- This helps thin the glaze as well as adds flavor.
- Lemon zest- This is the best way to boost the lemony flavor of the glaze.
How to Make Lemon Blueberry Puff Pastry Danishes
Top each pastry with the blueberries.
How to Store Leftover Danishes
To store leftover danishes, it’s important to allow them to cool completely before storing to prevent moisture from making them soggy. You can store the danishes in the refrigerator or at room temperature. They will last up to 3-4 days in the refrigerator or 1-2 days at room temperature.
Frequently Asked Questions
Can I freeze leftover danishes? Yes! Place them in an airtight container or freezer safe bag. Freeze up to 1 month. To thaw, gently defrost in the microwave or reheat in a toaster oven.
Can I double the recipe? Yes! This recipe is actually very easy to rouble or even triple! Tap the 2x button on the recipe card to easily double the measurements.
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Lemon Blueberry Danish
- Total Time: 33 minutes
- Yield: 4 danishes 1x
Description
This delicious lemon blueberry danish is made with puff pastry for a surprisingly simple yet impressive treat! These will be a hit for your next brunch, or enjoy one with your afternoon coffee.
Ingredients
For the pastry:
- 1 sheet puff pastry (thawed)
- 4 teaspoons blueberry jam or preserves
- ½ cup fresh blueberries
- 1 large egg
- 2 teaspoons 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 four equal pieces 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 pastries with egg wash. Sprinkle the coarse sugar evenly over each pastry.
- Bake for 16-18 minutes until golden brown. Let cool slightly.
- 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.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
