This Lemon Blueberry Danish is a light and fluffy pastry topped with a cream cheese mixture, blueberry jam, and fresh blueberries. It’s a perfect Sunday morning (or any morning) treat that is easy to make and just as easy to enjoy! If you love the combination of blueberry and lemon, be sure to try my Lemon Blueberry Sweet Rolls.
Lemon Blueberry Danish
It’s amazing that the flaky pastry we know as a Danish was actually a mistake! A French baker forgot to add butter to the flour, so he went ahead and tried to fold it into the dough. Well, ever since the ‘mistake’, the Danish is now popular around the world and is commonly filled with jams, fruits, and nuts. I stuck with the traditional cream cheese, jam, and fresh blueberries for this recipe. And, there is not much of a chance for you to make a mistake since I used frozen puff pastries. (But, if you want to make your own puff pastry, I made one for my Puff Pastry with Pumpkin Filling recipe.)
Lemon Blueberry Danish Recipe
This is one of the easiest and tastiest sweet breakfast treats you will make and taste! Plus, the puff pastry is not only loaded with a lemony cream cheese mixture but topped with fresh blueberries!
Ingredients (full recipe below)
- Frozen puff pastry
- Cream cheese
- Granulated sugar
- Lemon juice
- Vanilla extract
- Blueberry jam
- Fresh blueberries
How to Make Lemon Blueberry Danish
If you can cut sheets of pastry dough, then you can make this Danish treat. While the frozen pastries are thawing, preheat the oven to 400°F. Once the pastries are thawed, cut each of the two sheets into 12 rectangles so you will have 24 pastries. Lay the cut pastries on a parchment-lined baking sheet. Use a fork to poke holes around the middle of the pastries, leaving the outside edges untouched. That will allow the edges to rise a bit while the center stays low, holding the toppings.
After you have the pastries cut and poked, combine the cream cheese, sugar, lemon, and vanilla extract in a small bowl. Spread about 1 tablespoon of the cream cheese mixture onto the center of each pastry. Then, mix the blueberry jam and blueberries together, using that to top the cream cheese mixture. Whisk the egg to use as an egg wash to brush on the outside edges of each pastry. This will allow the pastries to have a nice, golden brown color. Bake them for 15-18 minutes, and let them cool slightly before eating. The waiting for the pastries to cool is probably the hardest part of this recipe?.
Looking for More Blueberry Recipes?
Lemon Blueberry Cupcakes with Zucchini
- 2 sheets frozen puff pastry sheets, thawed according to package directions
- 6 ounces cream cheese, softened to room temperature
- 2 tablespoons granulated sugar
- 1-2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 cup blueberry jam
- 1 large egg
Preheat oven to 400°F.
Lay puff pastry on a flat surface, and cut each strip into 12 rectangles.
Arrange the puff pastries on a parchment-lined baking sheet.
Use a fork to poke holes around the middle where you will be putting the filling Do not poke holes near the outside, creating a border. This allows the outside border to rise and puff up while the center stays low and holds the filling.
In a small bowl, combine the cream cheese, sugar, lemon juice, and vanilla extract.
Spread about 1 tablespoon of cream cheese mixture onto the center of each puff pastry.
In a small bowl, mix together blueberry jam and the fresh blueberries.
Top the cream cheese mixture with the blueberry mixture.
In a small bowl, whisk egg. Brush onto outside edges of pastry.
Bake for 15- 18 minutes, or until golden.
Remove from oven. Set aside to cool slightly.