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This easy Blueberry Danish made with store-bought puff pastry sheets is so easy to make and makes for such a light, flaky pastry. The blueberry filling is homemade but you could use a canned blueberry pie filling of blueberry jam for even more ease. A light sweet cream cheese filling provides the perfect compliment to the tangy, sweet blueberry filling.
Easy blueberry cream cheese danish is a perfect breakfast treat or after dinner dessert. These Blueberry Danish will soon become one of your favorite things. For more blueberry recipes, try our Raspberry Blueberry Danish, Lemon Cream Puffs With Blueberries or Lemon Blueberry Cookies With Lemon Glaze, Made With Cake Mix.
Why You Will Love This Recipe For Blueberry Puff Pastry Danish
- The recipe is so quick to make thanks to the frozen puff pastry dough. Takes only about 25 minutes from start to ready to enjoy.
- Such a tangy/sweet filling, because of the sweetened blueberry combined with lemon juice and lemon zest.
- You can use fresh, frozen or canned blueberries. Great way to use up leftover blueberries.
Tools to Make Blueberry Danish
(Total ingredients and amounts are included in recipe card below.)
- Frozen Puff Pastry Sheets – You need to allow the puff pastry to thaw but still be cold. It will need to be soft enough to cut but not sticky soft. Use parchment paper on your baking sheet to prevent sticking to the pan.
- Cream Cheese – Use the full fat cream cheese for the best taste. Cream cheese should be at room temperature.
- Blueberries – I like to use fresh blueberries because the fruit is more firm with a natural juiciness but you can use frozen or canned blueberries.
- Lemon – You will use the juice and zest from the lemon. Lemon helps to keep the blueberry filling from being too sweet. A lemon zester is really handy for removing the zest from the fruit. I like this stainless steel zester because it is no rust stainless steel and includes a cleaning brush and shield to protect the sharp blades. And, it can also be used for zesting nutmeg, garlic, chocolate, parmesan cheese and so much more. This is an essential tool for your kitchen.
- Vanilla – Use real pure vanilla extract if possible. It is just so much better.
- Maple Syrup – Helps to sweeten the blueberry filling and maple just goes so well with blueberries; think blueberry pancakes.
Substitutions and Additions
- Try another fruit instead of the blueberries or even in addition to the blueberries. Raspberries, blackberries and strawberries are all good.
- If you don’t want to make your own blueberrry filling, use canned pie filling or blueberry jam. You can even use blueberry jam and mix in some fresh blueberries.
- Mix some jam such as orange, peach or apricot in with your blueberry mixture for an added zesty sweet treat.
- You can use crescent roll dough.
- Top with a lemon glaze instead of the powdered sugar if you prefer. Simply mix about a cup of powdered sugar with enough lemon juice to make a drizzling consistency.
- If you’re feeling adventurous, make a homemade puff pastry.
How to Make Blueberry Danish Pastries
(Detailed instructions are included in the printable recipe card below.)
Prepare Blueberry Filling
In a large saucepan over medium heat, whisk together cornstarch and water until smooth. Stir in maple syrup and salt then add 3 cups of the blueberries and bring to a boil. Remove from heat and stir in lemon zest & juice and set aside.
Sweet Cream Cheese Filling
Prepare cream cheese filling by mixing the softened cream cheese in a medium bowl with the sugar, lemon juice and vanilla. I use my hand mixer or paddle attachment on my stand mixer for this step. Set aside.
Preheat oven to 400 degrees. Dust your work surface with powdered sugar. Open up two thawed puff pastry sheets and cut each one into 9 squares. Place puff pastry squares on parchment-lined baking sheet and bake in your preheated oven until golden brown. Move to wire rack to cool completely.
Spread cream cheese mixture on top of each pastry. Spoon blueberry filling on top of cream cheese filling. Stack filled pastry squares for a double layer blueberry danish or leave as single layer pastries.
Storing and Freezing Blueberry Pastries
Blueberry Danish can be stored in the refrigerator for about 5 days. Store in an airtight container. Reheat in your microwave if you prefer them warm.
You can freeze Blueberry Danish Pastries for about 3 months. Freeze in an airtight container or individually in a ziplock bag. When ready to serve, allow to thaw and heat in your microwave.
What to Serve With Flaky Blueberry Pastries
Recipe to Make Blueberry Danish
- ¼ cup cold water
- 3 tablespoons cornstarch
- ¼ teaspoon sea salt
- ¼ cup maple sugar
- 4 cups blueberries
- ½ lemon (juice and zest)
Cream Cheese Filling
- 8 ounces cream cheese (softened)
- ⅓ cup granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 2 sheets puff pastry dough
- ⅛ cup powdered sugar (for dusting)
- In a saucepan over medium heat, whisk togethercornstarch and water until smooth .
- Stir in maple syrup andsalt then add 3 cups of the blueberries and bring to a boil.
- Remove from heat and stir in lemon zest & juice. Cool and set aside.
- In a bowl mix cream cheese and sugar until smooth. Mix in lemon juice and vanilla. Set aside.
- Cut each pastry sheet into 9 equal size squares. You will have a total of 18 squares.
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Place puff pastry squares on baking sheet and cook in preheated oven until golden brown.
- Remove to wire rack to cool completely.
- Spread cream cheese mixture on top of each pastry.
- Spoon blueberry filling on top of cream cheese filling.
- Stack one pastry on top of another pastry and dust with powdered sugar.
- Serve & enjoy!