Blueberries & Cream Danish
Flaky, golden pastry filled with a luscious cream cheese filling and bursting with juicy blueberries—this Blueberry Cream Danish is the perfect balance of rich, creamy, and fruity flavors. Whether enjoyed with your morning coffee or as a sweet treat any time of day, this bakery-worthy pastry is simple yet irresistibly delicious!
Serves: 12
Time: 25 minute bake time, 2 hours for rising
Danish Base (can also use pre-made puff pastry)
1/2 cup milk
1/2 cup sugar
4 tbsp butter, melted
1/2 cup warm water
2 packets of instant yeast
2 eggs
pinch of salt
4 cups all-purpose flour + more for sprinkling
Cream Cheese Filling
8 oz cream cheese, room temp
dash of vanilla
2 tsp lemon juice
1/4 cup powdered sugar
Blueberry Filling: (optional, can be pre-made preserves)
1 cup blueberries (frozen or fresh)
1/3 cup sugar
1/3 cup water
1/4 cup of cornstarch
Ingredients
Instructions
Prepare the Dough
Bring milk to a boil, then remove from heat and let it cool to room temperature.
In a separate cup, mix warm water and yeast. Let sit until dissolved.
In a large bowl, combine the cooled milk, sugar, and butter.
Add the yeast mixture, followed by the egg and a pinch of salt. Stir until well incorporated.
Gradually add flour, one cup at a time, until the dough is no longer loose but still soft.
Transfer the dough to an oiled bowl, cover, and place in a warm spot for 1 hour to rise.
Shape the Dough
Once the dough has doubled in size, roll it out on a floured surface.
Cut into 12 equal pieces and roll each into a ball.
Place on a baking tray, cover with a towel, and let rise for another hour.
Prepare the Cream Cheese Filling
In a bowl, whip together all cream cheese filling ingredients until smooth. Set aside.
Make the Blueberry Jam
In a cup, mix water and cornstarch until dissolved.
In a saucepan, add blueberries and lemon juice, mashing them slightly.
Stir in the cornstarch mixture and bring to a boil.
Once boiling, reduce heat to a simmer and stir for about 7 minutes until thickened. Let cool.
Assemble and Bake
Preheat oven to 325°F (163°C).
Using the bottom of a cup, press a crater into the center of each dough ball to hold the fillings.
Spoon about 2 teaspoons of cream cheese filling into each crater, followed by blueberry jam.
Brush the edges of the dough with milk for a golden-brown finish.
Bake for 25-30 minutes, or until the Danishes are golden brown.
Let cool before serving. Enjoy!
These homemade Blueberry Cream Danishes are the perfect combination of tender pastry, rich filling, and sweet fruit topping—ideal for any occasion!
Storage:
For the best flavor/texture, keep it in an airtight container for up to 3 days preferably in the fridge.
Freeze the dough for up to a month and defrost in the fridge overnight.
Tips From My Kitchen:
Make the preserves yourself. This way you can avoid the jam bleeding over your pastry and making a mess!
Don't have time to hand-make dough. Get some pre-made puff-pastry from the store! It's so good and cuts your time down to 30 minutes. Bake according to the directions on the box.