Blueberry Danish

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Skip that donut shop pastry and make your own blueberry danish at home with premade puff pastry. It’s a sweet start to the day!

This recipe has been retested and updated since first publishing February 2017.

Do you have a kitchen bucket list? You know, that always-growing list of things you want to attempt in the kitchen?

Maybe it’s just me, but I’m always wanting to try my hand at making new things. That’s how I l learned how to make gnocchi as well as homemade mascarpone — just attempting things outside my normal box makes cooking fun. OK, it can be frustrating too. Not gonna lie there.

Thankfully, shortcuts like premade puff pastry makes a lot of things easier, including getting a nice breakfast treat ready quickly.

These blueberry cream cheese danish are so simple to throw together. I combined the cream cheese with some powdered sugar and almond extract, plus a bit of lemon for a bit of a citrus kick. I love how lemon, almond and blueberry play off one another.

Easy blueberry danish are great for breakfast, brunch, or a sweet snack!

ingredients for blueberry danish

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

• Cream cheese – Make sure it is softened so it can blend with the other ingredients.
• Granulated sugar
• Lemon zest – You’ll need about 1 lemon for the zest. Save the zested lemon so you can use the lemon juice in another recipe.
• Almond extract
• Blueberries – I like using fresh berries when they are available, but frozen wild blueberries work well for danishes because they are so small. Make sure to thaw any frozen berries completely.
• Egg
• Puff pastry – If using frozen puff pastry dough, make sure it is thawed according to package instructions. You’ll need 2 sheets if you want to make the danish how I have photographed here, but if you want to make them simple rectangles like my cheese danish recipe, you’ll only need 1 sheet to use all the filling. Decide before you thaw the puff pastry, as it should not be re-frozen.

How to make this recipe

Preheat the oven to 350°F and line 1-2 baking sheets with parchment paper or a silicone baking liner.

In a bowl, use a hand mixer to beat together the cream cheese, 2 tablespoons granulated sugar, the lemon zest, and almond extract. It should be very smooth and creamy.

In another bowl, toss together the blueberries and remaining granulated sugar. I like to smash a few of the berries to release the juices, which will help the sugar stick to the fruit. If you’re using thawed frozen fruit rather than fresh blueberries, there’s no need to mash.

Whisk together the egg with 1 tablespoon water to create an egg wash and set aside.

Unroll the puff pastry. Gently roll it out to an approximate square shape. Cut into thirds and then thirds again to make 9 equal squares.

To shape as pictured, use a paring knife to cut ¼-inch from the edge starting at one corner, moving down vertically and stopping just short of the next corner. Now start from the same corner you began and cut across, stopping again before the next corner. You should have created a flap.

Repeat on the diagonally opposite corner to create another flap. Fold the corners into the square, using a bit of the egg wash the adhere the layers together. Transfer to the baking sheet and repeat with remaining dough.

Fill the inner square with a spoonful of cream cheese filling, then top with blueberries, pressing gently so they stick and don’t roll off.

Brush egg wash over the puff pastry.

Bake in the oven to 20-25 minutes, until golden brown and crisp. Let cool on a wire rack before dusting with powdered sugar, if desired. You can also drizzle on some sweet vanilla icing if you like!

recipe suggestions

You can use more sugar in these if you like, or swap the cream cheese for mascarpone or ricotta.

If you want to try other fruit, this recipe is also great with raspberries or strawberries. I haven’t tried cherries, but I bet that would be delicious too! You’ll just need to chop them up before using.

Don’t have any fresh fruit on hand? Make these with your favorite jam instead. Keep in mind that some of the jam might run off the pastry as it bakes, so don’t use too much! A teaspoon is plenty here.

These blueberry danish are best the day of for the ultimate crispy texture. You can keep them in an airtight container for about 2 days. If you do want to sprinkle on powdered sugar, I recommend adding it only just before serving, or it will melt into the pastry as it sits.

If you have any blueberries left over, why not try my blueberry white chocolate cookies?