Lemon Blueberry Cheese Danish Recipe
If you’re looking to brighten up your breakfast routine or wow your friends at brunch, the Lemon Blueberry Cheese Danish Recipe is here to save the day. Flaky, golden puff pastry cradles a velvety swirl of lemon-kissed cream cheese, all dotted with bursts of juicy blueberries—a simple yet show-stopping treat that tastes like spring in every bite. Whether enjoyed as a sweet start to the morning or a dazzling dessert with coffee, this recipe brings bakery-quality magic to your own kitchen, no fuss (or fancy equipment!) required.
Ingredients You’ll Need
The beauty of this Lemon Blueberry Cheese Danish Recipe is how just a handful of well-chosen ingredients transforms into something unforgettable. Each one plays a role—crispiness from pastry, creamy tang from the filling, and those table-brightening specks of blueberry bursting with flavor. Here’s what you’ll use and why:
- Frozen puff pastry sheet, thawed: This is your shortcut to that perfect, flaky Danish base without any complex dough preparation.
- Cream cheese (4 oz, softened): The heart of the filling; use full-fat for maximum creamy richness.
- Granulated sugar (2 tablespoons): Just enough to sweeten the filling without overpowering the lemony tang.
- Lemon zest (1 teaspoon): Adds fresh, zippy brightness—don’t skip it.
- Lemon juice (1 tablespoon): Brings a gentle tartness and enhances the overall citrus note.
- Vanilla extract (1/2 teaspoon): Subtle but essential for rounding out the flavors in the cheese filling.
- Fresh blueberries (1/2 cup): The jewel-like topping you’ll love to burst into with every bite.
- Egg, beaten (for egg wash): This is the secret to those deeply golden, glossy pastry edges.
- Powdered sugar (for dusting, optional): Adds a dainty, bakery finish once the pastries cool.
How to Make Lemon Blueberry Cheese Danish Recipe
Step 1: Prep the Oven and Baking Sheet
Start by preheating your oven to 400°F; getting it hot right from the beginning ensures a dramatic pastry puff. Line your baking sheet with parchment paper so your danishes lift right off, fuss-free and beautifully crisp on the bottoms.
Step 2: Mix Up the Creamy Filling
In a small mixing bowl, blend together your softened cream cheese, sugar, lemon zest, lemon juice, and vanilla extract until the mixture is smooth and dreamy (no lumps!). It should smell like cheesecake crossed with lemonade—utterly irresistible.
Step 3: Prepare the Puff Pastry
Unfold your thawed puff pastry on a lightly floured surface. Pat out any seams if necessary, then slice the dough into 6 even rectangles. Take a sharp knife and lightly score a rectangle about half an inch inside each edge—just enough that it puffs up and makes the classic Danish border, but be careful not to slice all the way through.
Step 4: Assemble the Danishes
Transfer your pastry rectangles onto the prepared baking sheet. Spoon a generous dollop of your cream cheese mixture into each center, gently spreading it to stay within the scored border. Dot with blueberries on top of the filling, pressing them in slightly so they don’t roll off when baking.
Step 5: Add the Egg Wash
Crack the egg into a small bowl, give it a quick whisk, then use a pastry brush to paint the exposed pastry borders. This gives that professional golden shine and helps everything bake up beautifully even.
Step 6: Bake to Perfection
Slide the tray into the oven and bake for 15 to 18 minutes. You’ll know they’re done when the pastry is gorgeously puffed and a deep, golden brown, and the berries look juicy and slightly blistered. Try to let them cool for a few minutes to set the filling before moving on!
Step 7: Finishing Touches
Once they’ve cooled slightly, dust the danishes with a snow-like sprinkle of powdered sugar if you want extra elegance. These treats look just as stunning as anything from a bakery window—only now, they’re made by you.
How to Serve Lemon Blueberry Cheese Danish Recipe
Garnishes
Dress up your Lemon Blueberry Cheese Danish Recipe with a light flutter of powdered sugar or even a simple lemon glaze made from powdered sugar and lemon juice for a glossy, sweet finish. For an extra pop, consider a couple of fresh mint leaves—your danish will look as good as it tastes!
Side Dishes
These danishes shine alongside a bowl of vanilla Greek yogurt and a scattering of granola, or paired with a fruit salad of strawberries and citrus segments. Coffee and herbal teas are, of course, a classic companion—let the warmth of your mug contrast with the cool lemony filling!
Creative Ways to Present
Arrange the danishes on a cake stand at the center of your brunch spread, or tuck them into a parchment-lined basket for serving outdoors. For a special touch, cut them into smaller halves or quarters for bite-sized treats at a party. You can even gift-wrap a few in a pretty pastry box tied with ribbon for a homemade present that’s straight from the heart.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store your Lemon Blueberry Cheese Danish Recipe in an airtight container in the refrigerator for up to three days. The pastry may soften a bit, but a quick reheat will return it to flaky splendor.
Freezing
To freeze, let the danishes cool completely, then wrap each one individually in plastic wrap and pop them in a freezer bag. They’ll keep for up to a month—simply thaw overnight in the fridge and reheat as needed.
Reheating
To bring back the just-baked taste and texture, warm danishes in a 350°F oven for 5–8 minutes. Avoid microwaves if you can, as they can make the pastry sad and soggy.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, you absolutely can! Keep frozen blueberries unthawed and toss them on right before baking—just expect a little extra juiciness in the filling. If you’re worried about excess moisture, toss them in a teaspoon of flour first.
What if I don’t have lemon zest?
While lemon zest adds unbeatable freshness, in a pinch, you can use a little extra lemon juice. The flavor won’t be quite as vibrant, but your Lemon Blueberry Cheese Danish Recipe will still taste wonderful.
How should I serve this for a crowd?
These danishes are perfect party fare! You can double the recipe, cut the pastries into even smaller squares before baking, and arrange them on a platter with toothpicks for easy serving.
Is there a way to make these dairy-free?
If you need a dairy-free version, try using a vegan puff pastry (many are naturally dairy-free) and substitute the cream cheese with a plant-based alternative. The rest of the recipe stays the same, and the results are still delicious.
What could I use instead of blueberries?
This recipe is wonderfully adaptable—you can swap in raspberries, blackberries, or even thinly sliced strawberries. Any fresh berry will work and offer a new twist to your Lemon Blueberry Cheese Danish Recipe!
Final Thoughts
There’s something absolutely magical about baking up a Lemon Blueberry Cheese Danish Recipe at home—it’s quick, simple, and yields results that will have everyone clamoring for seconds. Why settle for store-bought when you can create bakery-worthy treats in your own oven? Give it a try, and be prepared for a shower of compliments at your next breakfast table or afternoon coffee break!
Print
Lemon Blueberry Cheese Danish Recipe
- Total Time: 33 minutes
- Yield: 6 danishes 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of tangy lemon, sweet blueberries, and creamy cheese nestled in flaky puff pastry with this Lemon Blueberry Cheese Danish recipe. Perfect for breakfast or dessert!
Ingredients
Puff Pastry:
- 1 sheet frozen puff pastry, thawed
Cream Cheese Filling:
- 4 oz cream cheese, softened
- 2 tablespoons granulated sugar
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
Additional Ingredients:
- 1/2 cup fresh blueberries
- 1 egg, beaten (for egg wash)
- powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat to 400°F and line a baking sheet with parchment paper.
- Prepare cream cheese filling: Mix cream cheese, sugar, lemon zest, lemon juice, and vanilla until smooth.
- Prep puff pastry: Unfold pastry sheet, cut into 6 rectangles, and create a border on each.
- Fill and bake: Spread filling, add blueberries, brush edges with egg, bake for 15–18 minutes until golden.
- Finish and serve: Cool slightly, dust with powdered sugar if desired.
Notes
- You can substitute raspberries or blackberries for blueberries.
- For a glaze, mix 1/2 cup powdered sugar with 1–2 teaspoons lemon juice and drizzle over cooled danishes.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 danish
- Calories: 270
- Sugar: 10 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg
