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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.

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

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Lightly roll out the puff pastry on a floured surface and cut into 6 equal squares or rectangles.
  3. In a bowl, mix the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
  4. In a separate bowl, gently toss the blueberries with lemon juice and lemon zest.
  5. Spoon a portion of the cream cheese mixture into the center of each pastry piece and top with a few blueberries.
  6. Fold or shape the pastry edges as desired, leaving the center exposed.
  7. Whisk the egg with milk and brush the pastry edges with the egg wash.
  8. Bake for 15–20 minutes, until puffed and golden brown.
  9. 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.

Nutrition

Find it online: https://recipesbyliza.com/blueberry-cream-cheese-danish/