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These delicious lemon blueberry danish are light and flaky filled with a cream cheese filling. Made with simple ingredients in under 40 minutes! Perfect for breakfast, brunch, or dessert.
Other favorites include lemon blueberry pancakes and lemon blueberry cream cheese coffee cake.
I’ve shared many lemon blueberry recipes over the years but this one may be my new favorite! It’s super easy to make, bakes in just 15 minutes, and it requires store-bought puff pastry. It doesn’t get any easier than that!
Ingredient Notes
- Puff Pastry – I used store-bought puff pastry because it’s extremely convenient. Make sure to thaw the puff pastry according to packaging instructions.
- Blueberries – I highly recommend using fresh blueberries, however, any fresh fruit will work.
- Cream Cheese – Softened at room temperature.
- Lemon – Only the zest.
- Egg – Gives the puff pastry a beautiful golden color but is completely optional.
Step-By-Step Instructions
- Preheat your oven to 400 degrees F. and line a baking sheet with parchment paper.
- In a large bowl, combine the cream cheese, vanilla extract, lemon zest, sugar, and salt. Mix until well combined. Taste it and add more sugar or lemon zest if needed.
- Cut the puff pastry sheet into 8 small squares. Two sheets of puff pastry should give you 16 squares.
- Place the small triangles on a baking sheet and add about 1-2 tbsp of the cream cheese mixture to the center of each triangle. Make sure to leave about a 1/2 inch border around the edges. Top the cream cheese with fresh blueberries.
- To make the egg wash, whisk 1 egg and 1 tbsp of water.
- Brush the edges with egg wash. Bake for 15 minutes.
- Top the danishes with powdered sugar and serve warm!
Top Tips For The Perfect Lemon Blueberry Danish
- Add as many or as few blueberries as you want! You can also use blueberry jam instead of fresh fruit.
- Make sure the cream cheese is softened at room temperature otherwise it’ll be difficult to mix.
- Traditionally danishes are drizzled with glaze but I prefer topping them with powdered sugar.
- To make a quick glaze, simply mix 1 cup of powdered sugar and 3 tbsp of milk.
Storage
Place any leftover lemon blueberry danish pastries in an air-tight container and refrigerate for up to 4 days. You can keep them at room temperature for a few hours.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram, or Pinterest!
Lemon Blueberry Danish
Ingredients
- 2 sheets puff pastry , thawed
- 8 ounces cream cheese, softened
- 3 tbsp sugar , or to taste
- 1 tsp lemon zest , or to taste
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 1 egg
- 1 tbsp water
Instructions
- Preheat your oven to 400 degrees F. and line a baking sheet with parchment paper.
- In a large bowl, combine the cream cheese, vanilla extract, lemon zest, sugar, and salt. Mix until well combined. Taste it and add more sugar or lemon zest if needed.
- Cut each puff pastry sheet into 8 small squares. Two sheets of puff pastry should give you 16 squares.
- Place the small triangles on a baking sheet and add about 1-2 tbsp of the cream cheese mixture to the center of each triangle. Make sure to leave about a 1/2 inch border around the edges. Top the cream cheese with fresh blueberries.
- To make the egg wash, whisk 1 egg and 1 tbsp of water. Brush the edges with egg wash. Bake for 15 minutes.
- Top the danishes with powdered sugar and serve warm!
Video
Notes
- Add as many or as few blueberries as you want! You can also use blueberry jam instead of fresh fruit.
- Make sure the cream cheese is softened at room temperature otherwise it’ll be difficult to mix.
- Traditionally danishes are drizzled with glaze but I prefer topping them with powdered sugar.
- To make a quick glaze, simply mix 1 cup of powdered sugar and 3 tbsp of milk.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
