Blueberry Danish with Cream Cheese Icing Recipe

vertical view 4 blueberry puff pastry with cream cheese glaze with lemon and white cup of fresh blueberries sitting on blue and white striped napkin in the background with a cup of water.

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!

Course Breakfast

Cuisine American

Keyword 7-Layer Dip, Blueberry Danish, Blueberry Jam, Blueberry Preserves, Blueberry Puff Pastry, Cream Cheese Icing, Homemade Cream Cheese Icing

Prep Time 10

Cook Time 18

Total Time 28

Servings

Calories 612kcal

Author Michele @ Flavor Mosaic

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.

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