Made in less than 30 minutes, this easy Blueberry Danish made with puff pastry comes together in a flash! This recipe combines cream cheese, fresh blueberries, and puff pastry baked to golden flaky perfection, this is the perfect breakfast pastry or dessert!
You will love the bright blueberry flavours and crispy puff pastry in this blueberry pastry recipe. It's not overly sweet and is the easiest danish recipe you'll ever make! Thanks to store-bought puff pastry, this blueberry pastry comes together in a flash. There is the perfect amount of blueberry jam and berries in this danish but you'll definitely want to grab seconds.
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Why You'll Love This Blueberry Danish Recipe
- It's budget friendly recipe that's perfect for everyday or the holidays! Compared to buying 8 at a bakery, this homemade blueberry danish recipe costs a fraction of that.
- It's super easy to make. The steps are straightforward and you don't need any special equipment to make this cream cheese danish. You can easily stir together the cream cheese without the use of a mixer (or have to clean a mixer!).
- These blueberry lemon danishes are made with simple everyday ingredients. You don't have to go hunting down anything special to make this!
Ingredients You'll Need
- cream cheese — you want a block of full-fat cream cheese, not the spreadable cream cheese from a tub.
- sugar — this recipe requires both brown sugar and white granulated sugar. Make sure the brown sugar isn't lumpy!
- blueberries — you want beautiful bright and fresh blueberries! Don't get the wild blueberries, as you'll need way more and it'll take ages to remove the mini stems on them!
- lemon juice — for an extra bright flavor, you need a splash of lemon juice. I recommend using real fresh lemon and not bottled lemon juice.
- blueberry jam — for additional blueberry flavor, I add a dollop of blueberry jam to each blueberry danish.
- puff pastry — going with store-bought puff pastry for ease and convenience.
- milk — to brush the pastry with before baking.
How To Make Blueberry Cream Cheese Danish
- In a bowl, combine the cream cheese and granulated white sugar.
- Mix until well combined. Set it aside.
- In another bowl, combine the blueberries, lemon juice, and brown sugar. Mix well and set aside.
- Heat the oven to 400F.
- Roll out the puff pastry and cut each sheet into four pieces, transferring them to a lined sheet pan. Using a paring knife, lightly score a border inside of each puff pastry, without cutting through it. Then dock the inside with a fork. This helps ensure the edges of each cheese danish rise.
- To the middle of each puff pastry, add approximately a tablespoon of the cream cheese mixture.
- Spread the cream cheese mixture up to the scored border.
- Add a tablespoon of blueberry jam on top of the cream cheese and spread over top.
- Add the blueberries on top.
- Brush the edges of each puff pastry with milk.
- Bake for 18 minutes or until the puff pastry is golden.
- Allow the pastry to cool for 5 minutes before serving warm.
Tips and Notes
- The cream cheese needs to soften for you to be able to mix it together. I take it out 2 hours before using it to bring it to room temperature. The fastest way to do so is to cut the cream cheese into smaller cubes so it takes less time to soften.
- When buying puff pastry, make sure to buy the sheets and not block to save yourself the effort of having to roll it out.
- Make sure to thaw the puff pastry according to the package's instructions. I usually work with one sheet at a time and keep the second sheet in the fridge so it doesn't become sticky.
- Top with some lemon zest if you want to add additional lemon flavor to the blueberry danish.
- I always wash my blueberries beforehand with this DIY vinegar fruit wash.
Frequently Asked Questions
No, frozen blueberries would affect the baking time, and the liquid will be too much for these pastries. If the liquid from the blueberries gets onto the edge, the puff pastry will not rise properly.
Store any leftovers in an airtight container in the refrigerator for up to three days. You can reheat the blueberry danishes by baking until warmed through, so the puff pastry stays crispy. When transferring them to the container, make sure they're cool, or condensation will form in the container, and the danishes will get soggy.
You sure can! Place them on a lined sheet pan and flash-freeze them. Once frozen, you can transfer them to an airtight freezer-safe bag or container. Freeze them for up to 2 months. When ready to enjoy, thaw them overnight in the fridge and reheat in the oven.
Recipe
Blueberry Danish
Equipment
Ingredients
- 1 block cream cheese, softened to room temperature (250g)
- ¼ cup granulated white sugar
- 2 cups blueberries
- 2 tablespoons lemon juice
- 1 tablespoons brown sugar
- 1 cup blueberry jam
- 1 box (2 sheets) puff pastry, thawed (454g)
- 2 tablespoons milk
Instructions
- In a bowl, combine the cream cheese and granulated white sugar. Mix until well combined. Set it aside.
- In another bowl, combine the blueberries, lemon juice, and brown sugar. Mix well and set aside.
- Heat the oven to 400F.
- Roll out the puff pastry and cut each sheet into four pieces, transferring them to a parchment lined sheet pan.
- Using a paring knife, lightly score a border inside of each puff pastry, without cutting through it. Then dock the inside with a fork.
- To the middle of each puff pastry, add approximately a tablespoon of the cream cheese mixture.
- Spread the cream cheese mixture up to the scored border.
- Add a tablespoon of blueberry jam on top of the cream cheese and spread over top.
- Add the blueberries on top and brush the edges of each puff pastry with milk.
- Bake for 18 minutes or until the puff pastry is golden. Allow the pastry to cool for 5 minutes before serving warm.
Nutrition
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Brittany F. says
I’ve always wanted to make danishes and this recipe is helpful!
Myra says
One box, 2 sheet puff pastry? What is that? There is more than one type of frozen puff pastry, yes? So I have one box one sheet soooo
Carmy says
Hi Myra, feel free to buy TWO boxes then 🙂 sooooo problem solved! The box I use is 454 grams with two sheets. Have a great day!