Blueberry Cream Cheese Danish
Blueberry Cream Cheese Danish has a flaky dough with a sweet cream cheese filling and juicy plump blueberries on top. This post may contain affiliate links. Read my disclosure policy here.
Blueberries and cream cheese on a deliciously sweet puff pastry...what’s not to love?! I’ve always been a fan of danishes, but this Blueberry Cream Cheese Danish takes the cake! Perfect as a breakfast option or afternoon snack, you’ll love these or try this Cherry Danish! You might also like my Banana Bread with Cream Cheese!
Let’s Take A Look At The Ingredients
• Puff pastry sheets
• Cream cheese-full fat cream cheese works best for this recipe.
• Sugar
• Vanilla
• Almond extract (optional)- I highly recommend adding almond extract
• Fresh blueberries
• Lemon juice
• Egg
• Powdered sugar
Scroll down for the full detailed printable recipe card!
How to Make A Blueberry Cream Cheese Danish
Step 1: Cut the Puff Pastry: Next, unfold your pastry sheets, and lay them flat on your cutting board. Cut them into 3 equal strips. Then, cut each strip in half to make 6 rectangular strips.
Step 2: Prepare pastry sheets: Place your cut pastry sheets on a baking sheet.
Step 3: Score the pastry Lightly score another rectangle 1 inch from the edge with a small paring knife.
Step 4: Poke holes in the pastry: Using a fork poke holes in the center square to prevent it from puffing up.
Step 5: Toss blueberries: Combine blueberries and lemon juice. Toss the blueberries until fully coated with lemon juice. Then, add the blueberries evenly on top of the cream cheese mixture.
Step 6: Mix the cream cheese filling: After your cream cheese is softened, mix it with sugar, almond extract, and vanilla until it’s creamy.
Step 7: Spread the filling mixture on the pastry: Spread equal amounts of the filling into the center rectangle of the pastry sheet.
Step 8: Add the blueberries on top of the filling: Place a spoonful of blueberries evenly on top of the cream cheese mixture.
Step 9: Egg wash: Whisk the egg wash in a small bowl
Step 10: Brush the egg wash: Brush the edges of the pastry with the egg wash.
Bake!
Recipe Tips
1. Soften the cream cheese at room temperature. Leave your cream cheese on the counter for about 30-minutes to soften it. This is the best way to soften your cream cheese. You can also use the “Soften” function on your microwave as well.
2. Bake until golden brown. You want the edges of your danishes to be golden brown and puffy.
3. Fold up the edges. You can gently fold up the edges of the pastry puff to create a bowl shape for your filling.
4. Thaw the puff pastry sheets. Puff pastry sheets need to be set out at room temperature for about an hour to thaw.
5. Want to make your own puff pastry? Here is a good recipe!
Where Can I Find Puff Pastry?
Puff pastry sheets can be found in the frozen food section of your local grocery store. Head to the dessert section first, and if they are not there, check the bread section. Be sure to thaw them before using them. Or you can make a homemade version here!
What Kind of Blueberries Do I Need?
For this recipe, we used fresh blueberries. I would not recommend frozen blueberries because they will make the pastry watery you can use frozen blueberries in my Sour Cream Blueberry Muffins. However, if you have a sweet tooth, you could use blueberry pie filling as well.
What Kitchen Tools Do I Need for These Danishes?
You will probably already have everything in your kitchen needed to make these danishes. But, just in case, here are some items you should make sure you have:
Baking Sheet
Cutting Board
Paring Knife
Parchment Paper
Measuring Cups and Spoons
Sifter
Hand Mixer
How to Store Leftover Blueberry Cream Cheese Danishes
Because these danishes contain cream cheese and fruit, you must store your leftovers in the refrigerator. Wrap each danish in plastic wrap and then place them in a Ziploc bag to keep them from drying out. You can store them in the refrigerator for 5 days.
Can I Freeze Them?
Absolutely! To freeze your danishes, I recommend baking first, and once totally cooled wrap them tightly with plastic wrap or tin foil. Then, place them in a Ziploc freezer bag and store them in the freezer for up to 3 months. Thaw in the refrigerator overnight and warm slightly in the microwave.
Other Breakfast Recipes to Try
Apple Cinnamon Muffins
Apple Pie Cinnamon Rolls
Sausage, Egg, and Cheese Roll-Ups
Bacon Egg and Cheese Breakfast Sandwich
Lemon Blueberry Scones
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Blueberry Cream Cheese Danish
Ingredients
- 1 box puff pastry sheets 2 sheets
- 1-8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla
- ¼ teaspoon almond extract optional
- 1 1/2 cups fresh blueberries
- ½ teaspoon lemon juice
- 1 egg
- 1 tablespoon water
- Powdered sugar
Instructions
- Preheat oven to 400 degrees
- Unfold puff pastry sheets and lay on a cutting board. Using a knife or pizza cutter cut into three equal strips. Cut each strip in half to make 6 rectangles
- Place each rectangle on the baking sheet.
- With a small paring knife lightly score another rectangle about 1 in from the edge. Use a fork to poke a few holes in the center. This will allow the outer edge to rise during baking.
- In a medium bowl using a hand mixer add the softened cream cheese, sugar, almond extract, and vanilla and mix until creamy.
- Spread equal amounts of the filling into the center rectangle
- In a small bowl combine the blueberries and lemon juice and toss until coated. Add the blueberries evenly on top of the cream cheese.
- In a small bowl whisk the egg and water, brush the egg wash around the outer edges of the pastry.
- Bake for 18-20 minutes until the edges are golden brown and puffy.
- Remove from oven and cool on a cooling rack for 10 minutes dust with powdered sugar.
