Name: Blueberry Cream Cheese Danish
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: European
Ingredients: 1 sheet puff pastry, thawed; 4 oz (113g) cream cheese, softened; 2 tablespoons granulated sugar; 1/2 teaspoon vanilla extract; 1/2 cup fresh blueberries; 1 tablespoon lemon juice; 1 teaspoon lemon zest; 1 large egg; 1 tablespoon milk

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I love making this Blueberry Cream Cheese Danish when I want something that feels bakery-quality but is surprisingly simple to prepare at home. It combines flaky, buttery pastry with a smooth, lightly sweetened cream cheese filling and bursts of juicy blueberries. I find it perfect for breakfast, brunch, or even a sweet afternoon treat with coffee.

Why You’ll Love This Recipe

I love how easy this recipe is to put together, especially when I use store-bought puff pastry to save time. I get a wonderful balance of textures: crisp and golden on the outside, creamy in the center, and slightly tangy from the blueberries. I also appreciate how versatile it is—I can serve it for a casual family breakfast or present it at brunch gatherings, and it always looks impressive. The sweet cream cheese paired with fresh blueberries gives me that classic bakery flavor without complicated steps. Blueberry Cream Cheese Danish

Ingredients

1 sheet puff pastry, thawed
4 oz cream cheese, softened
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1/2 cup fresh blueberries
1 tablespoon lemon juice
1 teaspoon lemon zest
1 egg (for egg wash)
1 tablespoon milk

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
I lightly roll out the puff pastry on a floured surface and cut it into squares or rectangles, depending on the shape I prefer.
In a bowl, I mix the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
In a separate bowl, I gently toss the blueberries with lemon juice and lemon zest.
I spoon a portion of the cream cheese mixture into the center of each pastry piece, then top it with a few blueberries.
I fold or shape the pastry edges as I like, leaving the center exposed.
I whisk the egg with milk and brush the edges of the pastry with this egg wash.
I bake for 15–20 minutes, until the pastry is puffed and golden brown.
I let the danishes cool slightly before serving so the filling can set.

Servings and timing

I usually get about 6 danishes from one sheet of puff pastry, depending on how large I cut them.

Preparation time: 15 minutes
Baking time: 15–20 minutes
Total time: about 30–35 minutes

Variations

I sometimes swap the blueberries for raspberries, strawberries, or even a mixed berry blend when I want a different flavor. If I want extra sweetness, I drizzle a simple glaze made from powdered sugar and a splash of milk over the cooled pastries. I also like adding a pinch of cinnamon or almond extract to the cream cheese mixture for a subtle flavor twist.

storage/reheating

I store any leftover danishes in an airtight container in the refrigerator for up to 3 days. When I want to enjoy them again, I reheat them in a 300°F (150°C) oven for about 5–8 minutes to help the pastry crisp back up. I avoid microwaving for too long because I find it can make the pastry soft instead of flaky. Blueberry Cream Cheese Danish

FAQs

Can I use frozen blueberries?

I can use frozen blueberries, but I prefer to thaw and drain them first to avoid excess moisture making the pastry soggy.

Can I make these ahead of time?

I sometimes prepare the filling and shape the pastries ahead of time, then store them in the refrigerator and bake them fresh when I am ready to serve.

Do I have to use puff pastry?

I like puff pastry for its flakiness, but I can also use crescent roll dough if that’s what I have on hand.

How do I prevent the center from getting too wet?

I make sure not to overload the pastries with blueberries and I pat them dry if they release too much juice.

Can I freeze baked danishes?

I can freeze them in an airtight container for up to 2 months. I reheat them in the oven straight from frozen until warmed through and crisp.

Conclusion

I find this Blueberry Cream Cheese Danish recipe to be a simple yet elegant treat that I can make any time I crave something sweet and comforting. With its flaky layers, creamy filling, and fresh blueberry flavor, it always feels special without requiring complicated steps. I enjoy making it for both everyday breakfasts and special occasions, and it never disappoints.

Blueberry Cream Cheese Danish

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A flaky, buttery puff pastry filled with sweet vanilla cream cheese and juicy blueberries, this Blueberry Cream Cheese Danish is an easy bakery-style treat perfect for breakfast, brunch, or an afternoon coffee break.

Author: Lizaa
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 danishes
Category: Breakfast
Method: Baking
Cuisine: European
Diet: Vegetarian

Ingredients

1 sheet puff pastry, thawed
4 oz (113g) cream cheese, softened
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
1/2 cup fresh blueberries
1 tablespoon lemon juice
1 teaspoon lemon zest
1 large egg
1 tablespoon milk

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Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Lightly roll out the puff pastry on a floured surface and cut into 6 equal squares or rectangles.
In a bowl, mix the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
In a separate bowl, gently toss the blueberries with lemon juice and lemon zest.
Spoon a portion of the cream cheese mixture into the center of each pastry piece and top with a few blueberries.
Fold or shape the pastry edges as desired, leaving the center exposed.
Whisk the egg with milk and brush the pastry edges with the egg wash.
Bake for 15–20 minutes, until puffed and golden brown.
Cool slightly before serving to allow the filling to set.

Notes

Thaw and drain frozen blueberries before using to prevent excess moisture.
A simple glaze made from powdered sugar and milk can be drizzled on top after baking for extra sweetness.
Add a pinch of cinnamon or a drop of almond extract for flavor variation.
Store in the refrigerator for up to 3 days in an airtight container.
Reheat in a 300°F (150°C) oven for 5–8 minutes to restore crispness.
Freeze baked danishes for up to 2 months and reheat directly from frozen.