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!

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 6 rectangles so you will have 12 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. 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

4.63 from 8 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.

Ingredients

  • 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

Instructions

  • Preheat oven to 400°F.
  • Lay puff pastry on a flat surface, and cut each strip into 6 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.

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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

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