Lemon Blueberry Danish

filed under: Breakfast · Dessert on February 4, 2020

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 on a White Plate

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
  • Egg–Out of eggs? No problem. Try one of my Egg Substitutes for this recipe!

Overhead image of Lemon Blueberry Danish on a White Plate

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😉.

Bit into Lemon Blueberry Danish

Looking for More Blueberry Recipes?

Blueberry Lemon Scones

Blueberry Coffee Cake

Blueberry Dump Cake

Lemon Blueberry Cupcakes with Zucchini

Lemon Blueberry Danish on a White Plate with Lemons

4.5 from 4 votes
Lemon Blueberry Danish
Prep Time
5 mins
Cook Time
18 mins
Total Time
23 mins

Topped with a lemon-flavored cream cheese mixture and fresh blueberries, Lemon Blueberry Danish is an easy to make breakfast sweet treat.

Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Lemon Blueberry Danish
Servings: 24
Calories: 149 kcal
Author: Amanda Rettke--iambaker.net
  • 2 sheets frozen puff pastry sheets, thawed according to package directions
  • ounces  cream cheese, softened to room temperature
  • tablespoons  granulated sugar
  • 1-2 teaspoons  lemon juice
  • teaspoon  vanilla extract
  • cup  fresh blueberries
  • 1 cup blueberry jam
  • large egg
  1. Preheat oven to 400°F.
  2. Lay puff pastry on a flat surface, and cut each strip into 12 rectangles.

  3. Arrange the puff pastries on a parchment-lined baking sheet.
  4. 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.

  5. In a small bowl, combine the cream cheese, sugar, lemon juice, and vanilla extract.

  6. Spread about 1 tablespoon of cream cheese mixture onto the center of each puff pastry.

  7. In a small bowl, mix together blueberry jam and the fresh blueberries.
  8. Top the cream cheese mixture with the blueberry mixture.

  9. In a small bowl, whisk egg. Brush onto outside edges of pastry.
  10. Bake for 15- 18 minutes, or until golden.
  11. Remove from oven. Set aside to cool slightly.

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  • Jana Walker says:

    Could this recipe be adapted to using strawberry jam and strawberries? If so, would I omit the lemon juice?
    Thank you.

    • Amanda Rettke says:

      Yes, absolutely! If using strawberry I would probably leave out the lemon. 🙂

  • FAYE says:

    If I grated apples and used apple jelly, what do you think?

    • Amanda Rettke says:

      You could use small apple chunks!

  • Toni OFarrell says:

    Oh my gosh Amanda.
    You are so special. Thank you for sharing your heartfelt recipes to all.

  • Christina says:

    Can I get a metric version?

  • Anne Sullivan says:

    Love this blueberry recipe.

  • MrBosski says:

    Now try not to eat it all at once. Mine is sitting kn my counter right now, taunting me with its scrumptious blueberry deliciousness.

  • Suzanne says:

    This looks delicious! Thank you for sharing!

  • Anna says:

    These look delicious! What is the best way to store? How long will they last?

  • Casey says:

    This was literally so delicious. I would say that I would add real lemon grated into the cream cheese, because it was kind of hard to taste. But overall, seriously so good!

  • Santoria says:

    I tried the recipe exactly as presented and the results were delicious.

  • KORRI M. says:

    Let’s just say that I now know there’s a difference between phyllo & puff pastry lol! All that aside the mixture was delicious & as someone suggested I added some lemon rind which worked out quite well! Next time I’ll use puff pastry 🤣

  • Margaret says:

    I want to.yry the blueberry and lemon faDanish!

  • Jennifer Longenbaugh says:

    I have 40lbs of blueberries in my freezer. Can I use frozen blueberries

  • Jean Franke says:

    Good recipe but it takes way more than 5 minutes to prep.

  • Janice says:

    Love the r pies you put. Onhere

  • Gemini says:

    Can I use strawberries instead of blueberries? Looks delicious!

  • Sophia f Ludyjan says:

    Super easy and delicious but I don’t understand why the pastry was so flat in the middle. It did not rise at all and became gummy. any ideas?

  • Lee Marquardt says:

    I like to use canned pie/desert fillings. It always tastes good and if in a hurry, it fills the bill!

  • Hélène Deschamps says:

    My brother and I made it twice, it is soooo good!! Thank you for the recipe!!

  • Shay says:

    Disappointing nearly every video and blog on this subject is using frozen pastry dough vs just making it. It’s not homemade.

    • Amanda Rettke says:

      I literally have a homemade recipe for it. Sorry you weren’t able to take the extra 27 seconds to search and find that. https://iambaker.net/pumpkin-puff-pastry/
      I am disappointed you feel so entitled to be judgemental to anyone who does something different than you.