This Blueberry Danish is made with fresh blueberries, blueberry jam or blueberry preserves, and puff pastry that is flaky and buttery and drizzled with a sweet lemon cream cheese icing!
This Blueberry Puff Pastry Danish, like my Vanilla Frosted Donuts, and Blueberry Muffin Cookies, makes a delicious Breakfast Recipe to start your day or a sweet way to end the day as a Dessert.
Why You’ll Love Blueberry Puff Pastry Danish and The Cream Cheese Icing
- You’ll love the Lemon Blueberry flavor combination with the Blueberry Danish drizzled with the homemade lemon-flavored Cream Cheese Icing!
- The flaky buttery puff pastry melts in your mouth and the addition of the blueberry jam, or blueberry preserves, adds the blueberry sweetness that makes it so good.
- The sweet Cream Cheese Icing drizzled over the pastry just takes it over the top. This is not a cream cheese icing that you see on cakes. This Cream Cheese Icing is like what you serve over cinnamon rolls. It has that sweetness but also the lemon flavor that combines so well with the blueberries.
How To Make Blueberry Puff Pastry Danish
Below I discuss the ingredients that make this meatloaf unique. However, if you are looking for the specific measurements of all of the ingredients, be sure to scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
Ingredients
- Fresh Blueberries
- Blueberry Jam or Blueberry Preserves
- A sheet of Puff Pastry that has been thawed.
- 1 Egg
- A splash of water
- Coarse Sugar
Directions
- Cut the sheet of thawed puff pastry into 4 squares and lay them on a sheet pan covered with parchment paper.
- To make the blueberry jam more spreadable, place the blueberry jam in a microwave-safe bowl and microwave for 15-seconds, then stir, and if necessary, repeat the process until the blueberry preserves are the desired consistency.
- Place one teaspoon of the blueberry preserves or jam in the center of each puff pastry square and spread evenly over the middle third of the square.
- Top the preserves on the pastry square with 1/4 of the blueberries to evenly cover the blueberry jam.
- To make the egg wash, add an egg and a splash of water in a small bowl and stir to combine.
- Fold over one corner of the pastry to cover the blueberry filling and brush with the egg wash, as shown in the picture below.
- Take the opposite corner and fold over the top of the other corner of the pastry and press down.
- Brush the whole thing with egg wash and sprinkle coarse sugar over the top.
- Bake in a preheated 400 degrees F oven for 16 to 18 minutes.
How To Make Homemade Cream Cheese Icing
- While the danishes are baking, make the icing by placing the cream cheese and butter in a medium-sized bowl. Using a hand mixer, cream together until smooth.
- Add in the powdered sugar, vanilla, and lemon zest, mix to combine. Add 1 tablespoon of the lemon juice and mix in. If the glaze is thick yet pourable, it is ready. If it is still too thick to pour, add a little more lemon juice at a time until it reaches the right consistency. Drizzle the glaze over the danishes and serve.
Frequently Asked Questions
- How Do I Store Leftover Blueberry Danishes?
- If you have any leftovers, you can store them in an airtight container at room temperature for 1 or 2 days or in the refrigerator for 4 to 5 days.
- Can I Freeze These?
- Yes. Place them in a freezer-safe, airtight container or bag.
- Can I Double The Recipe?
- Yes! This recipe is easily doubled if you have a crowd to feed. Just double all the ingredients and you can serve 8 to 9 people.
- Do You Have Any Tips and Tricks For This Recipe?
- I highly recommend using fresh blueberries and not frozen ones because the frozen and add too much liquid and change the texture of the pastry.
- When you fold over the 2nd corner of the pastry, be sure to carefully press down and ensure that it is not going to come open. You don’t want it to pop open during baking.
- For a variation, use different fruit and fruit-flavored preserves, instead of the blueberries and blueberry jam, for a strawberry danish or a raspberry danish, for example.
More Delicious Blueberry Recipes
- Jordan Marsh Blueberry Muffins
- Blueberry Crumb Bars
- Blueberry Dump Cake
- Cream Horns Recipe
- Raspberry Danish
- Blueberry Yum Yum
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Recipe
Blueberry Danish with Cream Cheese Icing Recipe
This Blueberry Danish is made with fresh blueberries, blueberry jam AKA blueberry preserves, and a puff pastry that is flaky and buttery and drizzled with a cream cheese icing!
Servings 4
Calories 612kcal
Ingredients
Blueberry Danish (Blueberry Puff Pastry)
- 1 sheet puff pastry, thawed
- 4 teaspoons blueberry jam or preserves
- 1/2 cup ½ cup fresh blueberries
- 1 large egg
- 1 splash water
- 2 teaspoons coarse sugar
Glaze
- 2 ounces cream cheese, softened
- 2 tablespoons unsalted butter
- 1 cup powdered sugar
- 1/4 teaspoon vanilla
- 1 teaspoon lemon zest
- 1 – 2 tablespoons lemon juice (freshly squeezed recommended)
Instructions
- Preheat the oven to 400°F. Line a sheet tray with parchment paper, set aside.
- Cut the puff pastry into 4th’s and lay them on the sheet tray.
- Place the blueberry jam in a small microwave safe bowl and microwave in 15 second intervals, stirring in between, until spreadable.
- Place 1 teaspoon of the jam in the center of each piece of pastry. Spread the jam on the pastry. Top each pastry with the blueberries, making sure they are evenly distributed between the four pieces.
- In a small bowl, add the egg and splash of water, whisk to combine.
- Fold over one corner of the pastry to cover the filling, brush a little egg wash right on top of the corner. Take the opposite corner and fold it over the filling and press it down on top of the other piece of pastry. Brush the whole thing with egg wash. Sprinkle the coarse sugar evenly over each pastry.
- Bake for 16-18 minutes in a 400 degree F. until golden brown. Let cool slightly.
- While the danishes are baking, make the icing by placing the cream cheese and butter in a medium-sized bowl. Using a hand mixer, cream together until smooth.
- Add in the powdered sugar, vanilla, and lemon zest, mix to combine. Add 1 tablespoon of the lemon juice and mix in. If the glaze is thick yet pourable, it is ready. If it is still too thick to pour, add a little more lemon juice at a time until it reaches the right consistency. Drizzle the glaze over the danishes and serve.
Notes
- I highly recommend using fresh blueberries and not frozen ones because the frozen and add too much liquid and change the texture of the pastry.
- When you fold over the 2nd corner of the pastry, be sure to carefully press down and ensure that it is not going to come open. You don’t want it to pop open during baking.
- For a variation, use different fruit and fruit-flavored preserves, instead of the blueberries and blueberry jam, for a strawberry danish or a raspberry danish, for example.
Nutrition
Calories: 612kcal | Carbohydrates: 69g | Protein: 7g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 77mg | Sodium: 220mg | Potassium: 100mg | Fiber: 1g | Sugar: 38g | Vitamin A: 433IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 2mg
Jill says
Do the Pepperidge Farm pastries work well? They are not made with butter, but I can’t find any ready-made ones that have butter.
How many can I make per box? Is it only 4?
Thanks!
Michele says
Hi Jill,
Pepperidge Farm Puff pastry sheets worked well for this recipe. Each package had 2 sheets. I used 1 puff pastry sheet and got 4 pastries. So, one package with 2 sheets made 8 pastries of this size. Of course, you could make the pastries smaller and get more servings that way. I hope that helped.
Thanks,
Michele