These Blueberry Danish made with puff pastry and a cream cheese filling are an effortless breakfast that takes about 30 minutes from start to finish. Light, flaky, and buttery, they’re finished with a simple homemade glaze for a sweet touch.
Feel free to swap the blueberries for other berries or fruit to create different Danish variations. For more blueberry-inspired breakfasts, try lemon-blueberry scones, bread, muffins, or German pancakes.
Blueberry Danish
Making blueberry cheese Danish at home is easier than it looks thanks to frozen puff pastry. With thawed pastry, a quick cream cheese filling, a few blueberries, and a short bake time, you can have bakery-style pastries at home with minimal effort.
For extra brightness, toss the blueberries with a little lemon zest before topping each Danish. While the pastries bake, whisk together a quick glaze to drizzle over them once they’ve cooled slightly.
Recipe Tips
These Danish also make a lovely dessert. Warm one and serve with a scoop of vanilla ice cream for a quick, comforting treat—think of them as blueberry hand pies with flaky layers.
Key Ingredients
- Puff Pastry – thaw frozen puff pastry in the refrigerator so it stays cold but pliable. Crescent roll dough can work as a substitute in a pinch.
- Cream Cheese – use softened, room-temperature cream cheese so it whips smooth with powdered sugar and vanilla; this makes a light, pipeable filling.
- Blueberries – fresh or frozen blueberries both work. Use about 3–5 berries per Danish depending on their size; blueberry jam is an alternative if you prefer a saucier center.
- Egg Wash – brushing the edges with egg wash gives a glossy finish and helps coarse sugar adhere to the pastry.
- Powdered Sugar – used in both the cream cheese filling and the glaze for a smooth, non-gritty sweetness.
- Milk – thins the glaze; add a tablespoon at a time until you reach a drizzleable consistency.
How to Make Blueberry Cheese Danish
- Cut the puff pastry. Unfold thawed sheets on a lightly floured surface and use a 3–4″ round cutter to cut circles. Arrange them on a parchment-lined baking sheet with about 1″ between each.
- Prepare the center. Lightly score a smaller circle about 1/2″ inside each piece (do not cut through). Prick the center with a fork so the border puffs while the center stays lower to hold the filling.
- Make the cream cheese filling. Beat cream cheese with powdered sugar and vanilla until smooth and fluffy, then transfer to a piping bag.
- Fill the Danish. Pipe 2–3 tablespoons of filling into each center and top with a few blueberries.
- Bake. Brush exposed pastry with egg wash, sprinkle coarse sugar on the edges, and bake in a preheated oven for 14–18 minutes or until golden.
- Finish with glaze. Stir powdered sugar, vanilla, and 1 tablespoon milk together until thick but drizzleable. After the Danish cool on a wire rack for about 10 minutes, drizzle the glaze over the tops and serve.
Frequently Asked Questions
Yes. Use frozen berries straight from the freezer—no need to thaw. A few frozen berries warm quickly during baking and retain their flavor.
Prepare the assembled, unbaked Danish and refrigerate for up to 2 days before baking. For longer storage, freeze unbaked Danish for up to 2 months, then thaw in the refrigerator overnight before baking.
Yes—use a smaller cookie cutter and reduce the baking time slightly. Keep an eye on them so they don’t overbrown.
Storing Instructions
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep leftovers in an airtight container for up to 4 days. Reheat in a 350°F oven or toaster oven to help the pastry crisp up.
- Freezer: Freeze unbaked Danish for up to 2 months; thaw in the fridge overnight before baking. Baked Danish can also be frozen for up to 2 months and reheated in a preheated oven to restore flakiness.
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Blueberry Danish Recipe
Ingredients
- 2 sheets puff pastry, thawed
Blueberry Filling
- 8 ounces cream cheese, room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
Egg Wash
- 1 large egg
- 1 tablespoon water
- 2 tablespoons coarse raw sugar
Glaze
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
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Preheat the oven to 400°F.
Preparing Puff Pastry
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Thaw according to package directions. Unfold the sheets and cut 3–4″ circles. Place on a parchment-lined sheet with at least 1″ between.
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Use a slightly smaller cutter to score a 1/2″ border inside each circle (do not cut through). Fork-prick the center so the edges puff up while the center stays lower to hold filling.
Cream Cheese Filling
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Beat cream cheese, powdered sugar, and vanilla until light and fluffy. Transfer to a piping bag and trim the tip.
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Pipe 2–3 tablespoons of filling into each center and top with blueberries.
Egg Wash
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Whisk egg and water, brush exposed pastry, and sprinkle coarse sugar over the edges.
Baking
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Bake 15–18 minutes, until the Danish are golden brown.
Glaze for Danish Pastry
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While baking, mix powdered sugar, vanilla, and 1 tablespoon milk until thick but drizzleable. Adjust with more milk or powdered sugar as needed.
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Cool Danish on a wire rack for 10 minutes, then drizzle glaze and enjoy.
Notes
Reheating: To restore crispness, warm in a preheated 350°F oven or toaster oven.
Make-ahead tips: Freeze unbaked Danish for up to 2 months, thaw in the fridge overnight, then bake. Baked Danish can also be frozen and reheated in the oven to revive flakiness.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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- Cheese Twists with Puff Pastry
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These flaky Blueberry Danish are one of the easiest breakfast pastries to make. They’re filled with lightly sweetened cream cheese and fresh blueberries for a delightful morning treat.