Flaky, buttery, and filled with sweet blueberry — this lemon blueberry cream cheese danish is the kind of easy pastry that makes brunch feel extra special.
Made with simple puff pastry, a creamy lemon cheese filling, and juicy blueberries, it bakes up golden and bakery-worthy with very little effort.
If you love quick breakfast recipes that still look impressive, this puff pastry danish is a must-try. The crisp layers of pastry pair perfectly with the smooth cream cheese center and bursts of fresh berries, making every bite rich yet refreshing.
It’s one of those recipes that feels homemade and comforting without requiring hours in the kitchen.
Perfect for family breakfasts, Mother’s Day brunch, Easter/Spring brunch, or tea parties, a cozy weekend treat, these blueberry cheese danishes come together fast and disappear even faster.
Serve them warm with coffee or add to a brunch spread; they’re an easy way to bring a little bakery magic to your table
Ingredients
- Danish Pastry
1 sheet frozen puff pastry, thawed but kept slightly cold
4 oz cream cheese, softened to room temperature
1 large egg yolk
¼ cup white sugar
1 teaspoon fresh lemon juice
1 teaspoon vanilla essence
1 cup fresh blueberries
- Glaze
1 cup icing sugar
2 tablespoons milk (any type works well; semi-skimmed is ideal)
½ teaspoon vanilla extract
- Egg Wash
1 large egg
2 teaspoons water
Directions
- Preheat the oven to 400°F and let it fully heat before baking. Line a baking tray with parchment paper to prevent sticking. This also helps the puff pastry bake evenly from the bottom.
- In a bowl, beat the softened cream cheese with sugar and vanilla extract. Mix until smooth, creamy, and free of lumps. The filling should be soft but not runny.
- Place the sliced blueberries in a separate bowl and add sugar and cornstarch. Gently toss until the blueberries are evenly coated. This step helps control moisture during baking.
- Lightly roll out the puff pastry on a floured surface to smooth the edges. Cut into 8 equal rectangles so they bake evenly. Score a shallow border around each piece without cutting through.
- Spoon the cream cheese mixture into the center of each pastry. Spread gently, staying within the scored border. Top with a small amount of the blueberry mixture.
- Whisk the egg with a little water until combined. Brush the mixture only along the pastry edges. This creates a shiny, golden finish after baking.
- Place the pastries onto the prepared tray and bake for 15–20 minutes. Bake until puffed and golden brown. Remove from the oven and allow to cool slightly.
- In a small bowl, mix powdered sugar, milk, and vanilla extract. Whisk until smooth and drizzle-ready. Adjust thickness with a few drops of milk if needed.
- Drizzle the glaze over the warm pastries and let it set briefly. Serve warm or at room temperature. Enjoy while the pastry is flaky and fresh.
Nutrition Snapshot
| Nutrient | Amount (per serving) |
|---|---|
| Calories | ~440 kcal |
| Carbohydrates | 50+ g |
| Protein | ~6 g |
| Fat | ~24 g |
| Saturated Fat | ~8 g |
| Sugar | ~30 g |
| Fiber | ~1 g |
Can I Add Flavors Directly Into the Dough?
Absolutely! Incorporating flavors like citrus zest, a pinch of cinnamon, or even finely chopped herbs can enhance the pastry subtly. With puff pastry, the butter layers carry the flavor through the dough, giving every bite a fragrant hint.
For phyllo or other doughs, mix spices or zest into the butter brushed between layers for more pronounced taste. Avoid adding wet ingredients directly into the dough itself, as this can affect texture and prevent proper puffing. Start with small amounts, the goal is to accentuate the filling, not overpower it.
Easy Ingredient Swaps
Don’t have puff pastry ready? You can improvise with phyllo sheets brushed lightly with butter for a crisp, layered effect, though baking time may need a slight adjustment. Looking to play with flavors? Swap lemon juice for orange or lime zest to give the filling a different citrus brightness.
If fresh blueberries aren’t available, frozen berries work well, just thaw and drain them slightly to avoid extra moisture. You can also mix in a spoonful of berry jam or preserves with the cream cheese filling for a richer, more indulgent taste.
For a nutty twist, sprinkle toasted almonds or pecans over the filling before baking. Even chocolate chips or a drizzle of melted chocolate can turn this breakfast treat into a dessert-worthy indulgence. These simple swaps keep the base technique the same but let you customize the flavor, texture, and visual appeal of your danish to match any occasion.
Dairy-Free Version
You can easily make this blueberry lemon cream cheese danish without dairy while keeping it just as creamy and delicious. Swap the regular cream cheese with a vegan cream cheese made from almond, cashew, or coconut — these alternatives give the same smooth texture and tangy flavor.
For the egg wash, you can replace the egg with a plant-based milk like almond, oat, or soy milk, brushed over the pastry to achieve a golden, glossy finish. In the glaze, substitute regular milk with the same plant-based milk to maintain a smooth, drizzle-ready consistency.
Even the puff pastry can be chosen carefully: some store-bought brands contain butter, so look for vegan puff pastry to keep the recipe fully dairy-free. Frozen or homemade, the technique stays the same — assemble the filling, top with blueberries, and bake until flaky and golden.
Baker Notes from the Kitchen
A few small tricks elevate your results:
- Score and prick the puff pastry. This creates a defined crust and prevents an overly puffy center where the filling won’t stay put.
- Keep your pastry cool until bake time, warmth makes butter melt too soon, reducing flakiness.
- Adding a bit of lemon zest to the cream cheese enhances brightness beyond just juice.
- Drizzling glaze after cooling slightly prevents it from dissolving into the pastry.
These little adjustments make your danish taste and look more refined with minimal extra effort.
Using Phyllo Instead of Puff Pastry
Phyllo sheets can be a great alternative if you don’t have puff pastry, but the texture will be slightly different. Phyllo is much thinner and crispier, so you’ll need to layer several sheets and brush each with butter or oil to mimic the richness of puff pastry.
Bake at a slightly lower temperature to prevent burning since the thin sheets cook faster.
Keep in mind that phyllo won’t rise the same way puff pastry does, so the final danish will be flatter but extra crunchy. It’s a fun twist for those who enjoy delicate, crispy layers. You can even mix in a dusting of sugar or cinnamon between layers for extra flavor.
How to Avoid Filling From Sogging the Pastry?
The key is to control moisture in both the filling and fruit. Drain fresh or thawed berries well before adding them to the cream cheese mixture. A quick toss with a teaspoon of cornstarch or flour can help absorb excess liquid without changing the taste.
Don’t overfill the pastry, a modest layer of cream cheese and berries is enough for flavor without leaking. Also, bake on a parchment-lined tray and at a high temperature to set the pastry quickly.
Finally, a small egg wash border around the edges acts as a barrier, keeping the filling contained while still giving a glossy finish.
Serving and Presentation Ideas
- Serve freshly baked and warm with a cup of coffee or tea, the buttery puff pastry and tangy cream cheese filling make for an effortless yet indulgent breakfast.
- Perfect for brunch gatherings, the flaky danish and vibrant blueberries always catch attention and disappear quickly from the table.
- Give it a café-style finish by dusting the top with powdered sugar, adding that delicate, professional look.
- For a dessert twist, add a dollop of whipped cream and a few extra fresh berries on top — it makes each bite feel special and luxurious.
- Pair slices with vanilla ice cream to enjoy a warm-and-cold contrast that feels indulgent without being complicated.
- Present on a platter with extra fruit like sliced blueberries or lemon wedges to make the display colorful and inviting.
- Slice into smaller portions for a light snack or tea-time treat, perfect for sharing or serving at gatherings without overwhelming guests.
Creative Twists You Can Try
Ready to experiment? Here are a few fun variations:
- Tropical Twist: Swap blueberries for mango cubes and add a dash of lime zest.
- Nutty Crunch: Scatter toasted almonds or pecans over the cream cheese before baking.
- Chocolate Drizzle: After glazing, melt dark chocolate and artistically drizzle for an indulgent finish.
- Spiced Berry Mix: Add a pinch of cinnamon or cardamom to the filling for aromatic depth.
Make-Ahead & Storage Magic
This danish recipe shines when you plan ahead. You can prepare the cream cheese mixture up to a day in advance — cover and chill it, then bring it closer to room temperature before assembling so it spreads easily. After baking, store leftovers in an airtight container in the fridge for up to 3–4 days.
They reheat gently in a microwave or enjoy cold, whichever you prefer. You can also freeze unbaked danishes individually wrapped for up to 2 months, then thaw and bake fresh for warm pastries any day.
Frequently Asked Questions
Q: Can I make these ahead of time?
Yes! Assemble the danishes and refrigerate unbaked for up to 24 hours. Bake fresh when ready for golden, flaky pastry.
Q: Can I use frozen blueberries instead of fresh?
Absolutely! Just thaw and drain them well so the filling doesn’t become too watery.
Q: Can I make mini danishes?
Yes, cut the pastry into smaller rectangles. Adjust bake time to 12–15 minutes, keeping a close eye on browning.
Q: What if my pastry doesn’t puff?
Check that the puff pastry is still cold and the oven is preheated properly. Avoid over-handling the dough, which can compress the layers.
Blueberry Lemon Cream Cheese Danish Puff Pastry
10
servings20
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minutesIngredients
- Danish Pastry
Danish Pastry
1 sheet frozen puff pastry, thawed but slightly chilled
4 oz cream cheese, softened
1 large egg yolk
¼ cup granulated sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 cup fresh blueberries
Glaze
- Glaze
1 cup powdered sugar
2 tablespoons milk (any type)
½ teaspoon vanilla extract
Egg Wash
- Egg Wash
1 large egg
2 teaspoons water
Directions
- Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper. This ensures even baking and prevents the danishes from sticking. Make sure the oven reaches full temperature before placing the pastry inside.
- Roll out the puff pastry on a lightly floured surface into a square about 11×11 inches. Handle the dough gently to keep it cold and maintain the buttery layers that create flakiness. Avoid stretching it too thin.
- Cut the pastry into 8 equal rectangles. Score a ½-inch border around each rectangle to create a defined edge, and poke the center lightly with a fork to prevent the filling from making the middle puff too much.
- Prepare the filling by whipping together cream cheese, sugar, egg yolk, lemon juice, and vanilla until smooth and creamy. Ensure there are no lumps so the texture stays silky when baked.
- Assemble the danishes by spooning the cream cheese mixture into the center of each rectangle. Top each with a handful of fresh blueberries, distributing them evenly without overfilling.
- Make the egg wash by mixing one egg with two teaspoons of water. Brush this around the edges of the pastry to give the danishes a beautiful golden-brown color and shiny finish.
- Bake the danishes for 16–20 minutes, or until they puff up and turn golden brown. Keep an eye on them during the last few minutes to avoid over-browning.
- Prepare the glaze by whisking together powdered sugar, milk, and vanilla until smooth. Once the danishes are slightly cooled, drizzle the glaze over the top for a sweet and glossy finish.
- Serve and enjoy warm or at room temperature. Optionally, add extra blueberries, a dusting of powdered sugar, or a dollop of whipped cream for a more indulgent touch.
Notes
- A modest layer of cream cheese and berries prevents leaks and keeps the pastry edges crisp.
- If using frozen blueberries, thaw and lightly drain them so excess liquid doesn’t sog the danish.
- Score a border around the pastry to help the filling stay centered and create a neat, raised edge.
- Drizzle glaze only after the danishes have cooled slightly to avoid melting it completely.
