Wild Blueberry Coffee Cake Danishes Recipe
Pillowy soft brioche danishes baked with a luscious vanilla bean cream cheese custard and wild blueberries, topped with a crunchy coffee cake crumb. These Wild Blueberry Coffee Cake Danishes bring the cozy, indulgent flavors of a coffee shop breakfast right into your home.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 20 minutes
- Yield: 12 danishes
- Category: Breakfast Pastry
- Method: Baking
- Cuisine: American
Ingredients
Dough:
- 3 ½ cups all-purpose flour
- ⅓ cup granulated cane sugar
- 2 ¼ tsp instant yeast (1 packet)
- 1 cup whole milk, warmed
- 2 large eggs
- ½ cup unsalted butter, softened
Cream Cheese Custard:
- 8 oz cream cheese, softened
- ⅔ cup powdered sugar
- 1 tsp vanilla extract (or vanilla bean paste)
- 1 large egg
Filling & Topping:
- 1 cup frozen wild blueberries (do not thaw)
- ⅓ cup brown sugar
- 1 tsp ground cinnamon
- ½ cup unsalted butter, cold and cubed
- ⅓ cup all-purpose flour
Instructions
- Prepare the dough: In a large mixing bowl or stand mixer, combine the warm milk, instant yeast, and granulated sugar. Let it sit for 5 minutes until foamy. Add the eggs and gradually mix in the flour until a shaggy dough forms. Add softened butter and knead for about 8-10 minutes until smooth and elastic. Cover and let it rise for 1 to 1.5 hours until doubled in size.
- Make the cream cheese custard: In a medium bowl, beat together softened cream cheese, powdered sugar, vanilla extract, and egg until smooth and creamy. Set aside.
- Make the coffee cake crumb topping: In a small bowl, combine flour, brown sugar, and cinnamon. Cut in the cold cubed butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Refrigerate until ready to use.
- Assemble the danishes: Once the dough has risen, punch it down and roll it out on a lightly floured surface into a rectangle about 12×15 inches. Cut the dough into squares or rectangles, spread a spoonful of cream cheese custard on each piece, and place a few frozen wild blueberries on top without thawing them to prevent sogginess.
- Add crumb topping and proof: Sprinkle coffee cake crumb topping generously over the filled danishes. Place the danishes on a parchment-lined baking sheet and cover loosely with a kitchen towel. Allow them to proof for 30-40 minutes until puffy.
- Bake the danishes: Preheat the oven to 375°F (190°C). Bake the danishes for 18-22 minutes until golden brown and the crumb topping is crisp. Remove from oven and let cool slightly before serving.
Notes
- Use frozen wild blueberries directly from the freezer to avoid soggy danishes.
- Make sure the milk is warm but not hot to activate the yeast properly without killing it.
- Softened butter should be at room temperature for perfect incorporation but still slightly firm.
- These danishes are best enjoyed fresh the day they are baked but can be stored in an airtight container for up to 2 days.
- Reheat danishes gently in a warm oven or toaster oven to crisp the crumbs.
