Lemon and blueberry are the perfect pairing and if you want a delicious and easy breakfast or dessert recipe these Lemon Blueberry Danishes are just what you need.
Danishes have always been one of my favorite things ever. I really like to stop at the bakeries when we are traveling and get them as a goodie that I can munch on.
I’ve tried so many different danishes that I think I’ve lost count on how many I’ve eaten over the years, but cream cheese have ranked at the top of my list, just below these Lemon Blueberry Danishes.
These are perfect for breakfast or dessert, we don’t really discriminate around here when it comes to any sweets, we eat them at any and all times.
Brunch is another good time to serve these if you like to throw brunch parties like we do, danishes always make an appearance there.
And since we love lemon and blueberry together you can’t go wrong, some of our favorite lemon blueberry combinations we love on the site include Lemon Blueberry Cake, Lemon Blueberry Cream Pie and Lemon Blueberry Cupcakes.
WHY THIS RECIPE WORKS:
- With only minimal ingredients to make the danishes themselves making them easy to whip up.
- The fresh blueberries and jam/preserves in the center gives it extra flavor.
- This recipe can easily be doubled to make a larger batch for a crowd.
These Lemon Blueberry Danishes are seriously super simple to whip up and the glaze absolutely makes them! I could eat the glaze with a spoon!
HOW TO MAKE LEMON BLUEBERRY DANISHES, STEP BY STEP:
- Grab all your ingredients and lay them out. 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 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.
How easy is this recipe, seriously? My kids love baking with me and this is one of those recipes that they can easily help with.
I like to stick to easier recipes that use minimal ingredients around here because I love fast fix, family favorites that everyone can easily make and enjoy.
Sometimes they look a little intimidating but trust me, they are super approachable, and I’m always here to ask questions if you need.
HOW TO STORE:
These can be kept at room temperature for 1-2 days in an airtight container or baggie. They will last an additional 4-5 days if stored in the refrigerator.
Since this batch makes 4 danishes we usually don’t have to store since they are always gone, but when we do make a double batch we usually store them this way.
There isn’t anything we don’t love about this Lemon Blueberry Danish Recipe. They are simple, minimal ingredients and short on time. You can serve them warm or cold.
Personally I prefer my danishes more at room temperature, not sure why that is, but that is the way I have always been, but it is just personal preference.
TIPS AND TRICKS:
- If you want a little more lemon flavor add some lemon zest to your blueberry jam/preserves.
- You can easily double this batch as we just use one sheet of puff pastry for this recipe.
- I do not recommend using frozen blueberries for this as they will make the pastry a little watery during baking.
- Make sure that your icing hardens slightly before serving.
- Make sure you get a tight seal when folding these over so they do not bust apart in baking.
- You can use turbinado sugar, decorators sugar or plain sugar to sprinkle over the tops of these.
If you want the perfect easy breakfast recipe you have to whip up these Lemon Blueberry Danishes! You won’t regret it!
If you like this recipe you might also like:
If you’ve tried these LEMON BLUEBERRY DANISHES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Lemon Blueberry Danishes
Ingredients
- 1 sheet puff pastry thawed
- 4 teaspoons blueberry jam or preserves
- 1/2 cup fresh blueberries
- 1 large egg
- Splash of water
- 2 teaspoons coarse sugar turbinado or decorators
For the glaze:
- 2 oz cream cheese softened
- 2 Tbs unsalted butter softened
- 1 cup powdered sugar
- 1/4 tsp vanilla extract
- 1 tsp lemon zest
- 1-2 Tbs lemon juice fresh squeezed
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 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
- If you want a little more lemon flavor add some lemon zest to your blueberry jam/preserves.
- You can easily double this batch as we just use one sheet of puff pastry for this recipe.
- I do not recommend using frozen blueberries for this as they will make the pastry a little watery during baking.
- Make sure that your icing hardens slightly before serving.
- Make sure you get a tight seal when folding these over so they do not bust apart in baking.
- You can use turbinado sugar, decorators sugar or plain sugar to sprinkle over the tops of these.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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