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. This is kinda like that – but a lot easier.
How to Serve Blueberry Danish
These are best served hot and fresh.
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
Lemon Blueberry Danish
- 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 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?
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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.
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
The directions say to cut each sheet into 6 pieces, so there will be a total of 12. Not 12 pieces per sheet.
Do they have to be refrigerated after baked or can we put them in a Tupperware and keep them out?
The directions say they need to be refrigerated because if the cream cheese.
Made the recipe this time eith cherries…yum
Made them with raspberries and raspberry jam. Yummy!
These sound delicious!
That was a great choice I prefer cherries over blueberries. Reminds me of my grandmother’s recipe.
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.