Blueberry Lemon Cream Danishes
These Blueberry Lemon Cream Danishes are quick and easy, featuring a flaky puff pastry base filled with a tangy lemon cream cheese filling and topped with juicy blueberries. Perfect for brunch or a sweet treat, they bring bakery-quality flavor to your home with just a few simple ingredients and minimal prep.
Servings: 6 danishes
Ingredients
For the blueberries:
- 1 cup fresh blueberries you can use frozen blueberries too, see note below!
- 1 tbsp water
- 2 tsp granulated sugar
For the Danishes:
- 1 sheet puff pastry thawed
- 4 oz cream cheese room temperature
- 2 tsp lemon juice
- 1 tsp vanilla extract
- ¼ cup powdered sugar
- 1 egg yolk
For the icing:
- ½ cup powdered sugar
- 2 tbsp heavy cream or whole milk room temperature
- ½ tsp vanilla extract
- ¼ tsp kosher salt
Instructions
For the blueberries:
- In a small bowl combine blueberries, water and sugar. Stir and set into the refrigerator until needed.
For the Danishes:
- Preheat the oven to 400°. Unfold the thawed puff pastry onto parchment paper or a floured surface. Use a knife or pizza cutter to slice the puff pastry down the center lengthwise. Cut each side into 3 slices, creating 6 separate pastries. Transfer onto a baking sheet and space evenly. Use the knife to gently score a smaller rectangle within each danish, about 1⁄4 inch from the edge. Brush the edges with an egg wash.
- In a medium bowl beat together the cream cheese, lemon juice, lemon zest, sugar, vanilla and egg yolk until smooth. Scoop mixture into the center of each pastry and smooth to the inside edge of the border you created. Stay within that smaller rectangle or all of your filling will ooze out!
- Add a spoonful of blueberries on top of the cream but try not to add too much of the liquid in the bowl. Bake for 20 minutes or until gold brown and baked through. Let cool for 10-15 minutes before drizzling on the icing.
For the icing:
- In a small bowl combine the powdered sugar, heavy whipping cream, vanilla and salt. Stir with a whisk. Drizzle the icing on top and enjoy! These will stay good for 3 days in an airtight container in the refrigerator.
Notes
Blueberries: For this recipe, you can use either fresh or frozen blueberries. Fresh blueberries add a burst of juiciness and are ideal when in season. If using frozen blueberries, thaw them slightly and pat them dry before adding to the danish. This prevents extra moisture from seeping into the pastry, ensuring a perfectly crisp, flaky texture. Both options work beautifully, allowing you to enjoy these danishes any time of year!