Last updated on July 9th, 2019
Say “hello” to my newest obsession: Blueberry Danish! These are easy to make, gorgeous to serve, and divine to devour. I love them for breakfast, for brunch, and for midnight snacking. Here’s the step-by-step recipe in video, photographic, and printable formats:
Click the play arrow to watch the video.
And here’s the recipe in photographic steps:
Snatch a cup of blueberries…
And tip them into a medium saucepan.
Add 1/2 to 3/4 cup of sugar, 1/2 cup water, and the grated zest of a particularly good-looking lemon.
Next, put a heaping tablespoon of cornstarch into a small bowl…
And stir in enough lemon juice (from the lemon you previously zested) to form a smooth paste.
Set the blueberry mixture over medium heat, and, while stirring occasionally, bring it to a boil.
Then add the cornstarch solution…
And stir until the mixture becomes quite thick — 15-30 seconds. Remove the pan from the heat.
Transfer the blueberry mixture to a small bowl, and let it cool to room temperature. (When completely cool, the mixture can be covered and refrigerated for several days.)
Now toss 8 ounces of thoroughly softened cream cheese into a bowl…
Add 1/2 cup confectioners’ sugar…
And vigorously beat them, with a spoon, until smooth.
To assemble the pastries, take 2 sheets of thawed-but-cold store-bought puff pastry dough, and unfold one sheet.
Cut the sheet into 4 quarters.
Top each quarter with a spoonful of the cream cheese mixture…
And a spoonful of the berry mixture.
Then fold opposite corners of the dough over the filling as pictured here…
And here. Press gently to seal.
Transfer the finished pastries to a parchment-lined baking sheet. Then cut, fill, and form the remaining sheet of puff pastry dough.
AHEAD OF TIME NOTE: At this stage, you can cover the pastries with plastic wrap, and chill them in the fridge overnight.
No picture of this next step: When ready to bake, center the oven rack, and preheat the oven to 400°F.
Just before baking, break an egg into a small bowl, and violently whisk it with a fork.
Brush the pastry tops with the beaten egg.
Bake until the pastries are puffed and golden — 15-20 minutes. Then transfer the baking sheet to a wire rack, and let the pastries cool for at least 30 minutes.
When completely cool, you can give them a dusting of confectioners’ sugar. Or not.
The danish are delicious when served on the day you baked them. But they are also delicious when served a couple of days later, cold from the fridge. Don’t make me beg you to try them.
And if you’re looking for other great blueberry recipes, you’ve certainly come to the right place. Be sure to try this Blueberry Clafouti and this No-Bake Frozen Yogurt Blueberry Pie.
xKevin
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Here’s the printable:
Blueberry Danish
taste them! The lemony blueberry filling will make you swoon.
Ingredients
For the blueberry mixture:
- 1 cup fresh blueberries
- 1/2 cup sugar
- 1/2 cup water
- grated zest of 1 lemon
- 1 heaping tablespoon cornstarch blended with just enough lemon juice to make a smooth paste
For the cream cheese mixture:
- 8 ounces cream cheese, softened to room temperature
- 1/2 cup confectioners' sugar plus more for dusting, if desired
For the pastry dough:
- 2 sheets puff pastry dough, thawed but cold
- 1 egg, beaten
Instructions
- The blueberry mixture -- Put the blueberries, sugar, water and lemon zest in a medium saucepan. While stirring occasionally, bring the mixture to a boil over medium heat. Then immediately add the cornstarch solution and stir until the mixture thickens -- 15-30 seconds. Transfer the mixture to a bowl, and let cool to room temperature. (When completely cool, the mixture can be covered and refrigerated for several days.)
- The cream cheese mixture -- Put the softened cream cheese in a medium bowl. Add the confectioners' sugar and beat vigorously with a spoon until the mixture is perfectly smooth.
- Assembling the pastries -- Unfold one pastry sheet and cut it into four quarters. Put a generous tablespoon of the cream cheese mixture in the center of each quarter, and then spread the cheese out in a rough diagonal line. Top the cheese with a tablespoon of the berry mixture. Then fold opposite corners of the pastry over each other, and press gently to seal. Transfer the pastries to a parchment-lined baking sheet. Cut, fill, and form the remaining sheet of puff pastry. Put the pastries in the refrigerator while you preheat the oven to 400°F.
- Baking -- Brush the top of the pastries with the beaten egg. Bake until puffed and golden -- 15-20 minutes. Transfer the baking sheet to a wire rack, and let the pastries cool for at least 30 minutes. If desired, dust the cooled pastries with confectioners' sugar just before serving.
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Janis says
Looks amazing. Great idea to use the pastry sheets. This is a keeper for sure!
Kevin Lee Jacobs says
Hi Janis – If you make the pastries, let me know how they turn out for you!
Tressa Rhodes says
My blueberry bushes are loaded this year and I love danish! Glad to have a new recipe. BTW to those who don’t know blueberries are one of the easiest fruits to grow. Thanks, I will let you know when I try your recipe.
Brenda Johnson says
I love these danish!!! Crispy flaky pastry, smooth creamy cheese and lemon kissed sweet blueberries- simple and delicious flavors!! A perfect afternoon treat, or breakfast, or anytime snack!! (And i saved one for the next day- which held beautifully! The pastry was not as crispy- but was still so yummy!!!) Thanks for sharing Kevin!!!
Virginia says
I love blueberries and these pastries look absolutely divine! Thanks so much Kevin for this recipe. Now a puff pastry run and I’ll be set to try them!
Mary W says
Sounds like the perfect recipe for me – EASY and what is not to love about the ingredients. I have frozen puff pastry and a bag of blueberries in my freezer – such a great ‘on hand’ dessert. Thanks.
John says
Those look tasty! Someday, if my kitchen ever gets finished, I’ll try making them.
Shirley Welch says
Looks like another great recipe, the best part of the video was Avery ! ! ! ! ! love it when she makes a appearance.
Mary Ellen says
Oh my Kevin,..….these look delectably deelicious !…..and so easy ! I must try them !
Molly says
Blueberry picking in RI just started and there are so many berries they are hopping off the bushes into the buckets. Your recipe sounds delicious and easy. Can’t wait to try it! Thanks!
Diane says
I’m still in love with your rhubarb puff pastry dessert, so this is definitely on my next list!
Bruni Haydl says
Like Diane above, I love the Rhubarb Streusel Puff and have made it often. Have also substituted sour cherries when rhubarb is not available. One sheet of puff pastry is perfect if you have to eat them all yourself. I really do try to make them last two days. Not an easy feat. The Blueberry Danish look delicious and are so simple to make. As luck would have it all the ingredients required are on hand already. Can’t wait to try them.
Annie says
This looks just so YUMMY! I might eat all four. My little dwarf blueberry bush is hanging heavy with developing blueberries right now. I better get out there and cover it with a net so the pretty little bird thieves don’t rob me. Back later.
Linda says
Yum, yum ! Love these !!!
Thanks Kevin 🙂
Carla says
Oh my, can’t wait to make these. thank you.
Gerry Morgan says
Kevin, I just took eight out of the oven, but there are only four left…well, now there are only two. No one waits for things to cool. These were so good. I’m sharing the recipe with my friends at the local farmers market this weekend – the source of my blueberries, local honey, and organic vegetables. Thank you for all your wonderful recipes, and sharing your insights.
Kevin Lee Jacobs says
Hi Gerry – Thanks for the review. So glad these “disappearing” pastries worked out for you!
MaryAnn says
Kevin, these were amazing!!!! So simple to make too!
Kevin Lee Jacobs says
Hi MaryAnn – Music to my ears. Thanks for taking the time to post a review!
Addie in FL says
Hi, Kevin – these look wonderful! I have a lot of frozen blueberries – I assume I have to first thaw and drain them?
Thanks!
Kevin Lee Jacobs says
Hi Addie – No need to thaw and drain frozen berries. Just cook them as described in the recipe, and enjoy!
Addie in FL says
Oh, great, will do!
Gene says
Great and simple. I shall bake these soon.
thanks Kevin
gene
Julie R says
These Blueberry Danish look so good !
Cat says
Kevin….mixed black raspberry and wild raspberry. I made the “sauce”, without the berries, then just added the berries. Turned out absolutely perfect!
Kevin Lee Jacobs says
Hi Cat – Your mixed berry version sounds delightful!
Gene says
These were outstandingly so good tasting and so simple to make – and they look so elegant. I baked them yesterday. Thanks Keven for yet another of your outstanding recipes.
gene
Kevin Lee Jacobs says
Gene – Music to my ears. Thanks for the review!
Honeybee says
Oh Kevin you’ve done it again! I have been waiting for the Pacific Northwest blueberries to be in season to try this recipe and my goodness it was worth the wait. Thank you!!
Kevin Lee Jacobs says
Hi Honeybee – Thanks so much for trying these pastries, and for posting your review. Would be delicious with PNW huckleberries, too!
Zenda says
Kevin, I just made these for our dessert tonight and, oh my goodness, SO delicious!! Easy, too! Definitely a keeper! Thanks for the recipe!
Kevin Lee Jacobs says
Hi Zena – Thanks for posting your review. I’m so glad the danish worked out for you!
Candace Geary says
The post showed up in my FB feed, today. The ingredients showed up on my shopping list, today.
Kevin Lee Jacobs says
Hi Candace — Let me know how the danish turn out for you!
Marcy MacDonald says
Well that’s it, I’m going into my kitchen right now and make these. I have all the ingredients so, I’m good to go. Love your website and recipes. I have a loose leaf binder with just your recipes in it. It is filling up and, I have made many of these recipes already.
Thank you
Marcy