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 on a White Plate

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. This is kinda like that – but a lot easier.

Overhead image of Lemon Blueberry Danish on a White Plate

How to Serve Blueberry Danish

These are best served hot and fresh.

Lemon Blueberry Danish on a White Plate with Lemons

How to Store Blueberry Cream Cheese Danish

This gets tricky because danish is best stored at room temperature. However, because there is cream cheese in this particular recipe, you will want to refrigerate it. It will last 3-5 days in the refrigerator, however, the puff pastry will lose its crispy, flakey layers.

So I do want to reiterate, these are best served fresh. Should you have leftovers, refrigerate them, and then opt for the oven or air fryer for reheating.

More Breakfast Recipes

4.70 from 10 votes

Lemon Blueberry Danish

Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Topped with a lemon-flavored cream cheese mixture and fresh blueberries, Lemon Blueberry Danish is an easy to make breakfast sweet treat.


  • 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


  • Preheat the oven to 400°F. Line 2 large baking sheets with parchment paper and set aside.
  • Lay the puff pastry sheets on a lightly floured surface, and cut each sheet into 6 equal-sized rectangles. You will have a total of 12 rectangles, about 4½x3 inches in size.
  • Arrange the puff pastries evenly onto the lined baking sheets, leaving about 1 inch between each pastry.
  • 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.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

Share with your friends!

Categorized in: ,

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Why when I do my danishes they don’t rise up as much they stay some what flat I want a thicker danish any ideas of what I can do.

  2. Cutting each sheet into 12 pieces makes the pastries way too small and the toppings overflow and make a mess. They still taste good but I’m going to try the second batch cutting the sheet into only six pieces hopefully less messy

  3. That was a great choice I prefer cherries over blueberries. Reminds me of my grandmother’s recipe.

  4. I know I made some mistakes like I put the filling too close to the edge so it wasn’t as pretty as the picture. That’s my fault. My dough underneath in the middle was really undercooked though. I baked it for about 18-19 min at 400. What mistake did I make do cause this?? Is it possible to poke to many holes?? Too much filling?? I really want to give this another try.

  5. I hunted everywhere for blueberry jam, none of my local supermarkets had any (or even sell it ? ), so I used blackcurrant jam instead and they were still delicious.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.