Easy Blueberry Danish

This easy blueberry Danish combines flaky pastry with a sweetened cream cheese filling and vibrant blueberry topping. It’s a fantastic choice for a quick breakfast treat or a leisurely weekend brunch that feels special without demanding too much time. You’ll love how straightforward it is to prepare yet impressive on the plate.

I first made these when I wanted a fuss-free pastry for a family brunch. Now they’re a regular request, especially because everyone loves the mix of tangy cream cheese and sweet berries.

Ingredients

• Crescent rolls or crescent sheet dough: provides flakey, buttery layers keep it chilled for easier handling
• Cream cheese: softened for smooth mixing, it gives the filling that luscious texture everyone adores
• Granulated sugar: sweetens the cream cheese without overpowering
• Vanilla extract: enhances the overall flavor with a warm, aromatic hint
• Blueberry fruit filling: adds the signature fruity pop and natural sweetness opt for the freshest or most flavorful brand you can find
• Turbinado sugar: for sprinkling adds a pleasant crunch and subtle molasses notes
• Powdered sugar: combined with milk makes a light glaze that ties all the flavors together beautifully

Step-by-Step Instructions

Sauté the Aromatics:

Heat oven to 375 degrees Fahrenheit and line a baking sheet with silicone mat or parchment paper. This setup prevents sticking and helps create even browning.

Prepare the Cream Cheese Mixture:

In a bowl, beat together the softened cream cheese, granulated sugar, and vanilla until completely smooth and creamy. Setting this aside lets the flavors meld.

Shape the Dough:

Open the crescent dough cans. If using crescent rolls, separate into 8 rectangles each and press seams shut so they don’t split during baking. Cut each rectangle in half creating 16 squares total. For crescent sheets, just cut each sheet into 8 squares to get the same count.

Assemble the Danishes:

Place a spoonful of cream cheese filling diagonally on each dough square from one corner to the opposite corner. Follow with a spoonful of blueberry filling on top.

Fold and Seal:

Fold one corner of the square without filling toward the center, then fold the opposite corner over the filling gently pressing the layers together but not squashing the texture. Sprinkle turbinado sugar over each pastry for a sparkling finish.

Bake:

Place the pastries on the baking sheet and bake for 13 to 16 minutes. They should turn golden brown. After removing from oven, leave them on the hot pan for 3 to 4 minutes to allow the bottoms to firm up before transferring to parchment to cool fully.

Glaze and Serve:

Whisk powdered sugar with milk to create a smooth glaze. Drizzle over completely cooled danishes and allow the glaze to set before serving so it doesn’t slide off.

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I love the way the turbinado sugar crystals give just a touch of crunchy texture on top. One memorable morning my kids helped fold the dough and sprinkle sugar; their excitement made this simple recipe a real family memory.

Storage Tips

Keep leftover danishes in a covered container in the refrigerator to maintain freshness and moisture. Before eating, warming them gently enhances the flaky texture and revives the cream cheese softness. Freezing is possible but best for shorter periods to avoid sogginess.

Ingredient Substitutions

For extra flakiness, puff pastry is a great alternative to crescent dough but will require careful handling to keep layers intact. Try using homemade or store-bought fruit preserves if fruit filling is unavailable but adjust sugar to taste. Non-dairy cream cheese can be substituted for a lactose-free version without losing the creamy filling effect.

Serving Suggestions

These danishes pair wonderfully with a cup of hot coffee or tea. They also make a charming addition to brunch alongside fresh fruit, scrambled eggs, or yogurt parfait. For a festive twist add toasted almonds or a pinch of cinnamon to the cream cheese mixture.

Pro Tips

Make sure your dough is cold to prevent it from getting too sticky and losing shape while working with it. Do not skip letting the danishes cool completely before glazing to avoid the glaze melting away. Press the folds gently but firmly so the filling does not leak out during baking.

Recipe FAQs

→ What type of dough works best for these danishes?

Crescent dough works well for these danishes, offering ease of use and a light texture. Puff pastry can be used for an even flakier result.

→ How can I prevent the glaze from sliding off?

Allow the pastries to cool completely before drizzling the glaze. Warm pastries can cause the glaze to slide off rather than set properly.

→ Is it necessary to soften the cream cheese first?

Yes, softening cream cheese makes it easier to blend smoothly with sugar and vanilla, creating a creamy filling without lumps.

→ Can these danishes be prepared ahead of time?

They can be baked ahead and stored in the refrigerator, but glazing is best done just before serving to maintain texture.

→ What is turbinado sugar’s role in this dish?

Turbinado sugar adds a light crunch and subtle molasses flavor on top of the pastries, enhancing both texture and taste.

→ How should leftovers be stored?

Store leftover danishes in a covered container in the refrigerator to keep them fresh for a few days.