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?
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.
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 🤣
I want to.yry the blueberry and lemon faDanish!
I have 40lbs of blueberries in my freezer. Can I use frozen blueberries
Good recipe but it takes way more than 5 minutes to prep.
Love the r pies you put. Onhere
Can I use strawberries instead of blueberries? Looks delicious!
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?
I like to use canned pie/desert fillings. It always tastes good and if in a hurry, it fills the bill!
My brother and I made it twice, it is soooo good!! Thank you for the recipe!!
Disappointing nearly every video and blog on this subject is using frozen pastry dough vs just making it. It’s not homemade.
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.