Lemon Blueberry Cream Cheese Danish Recipe
Flaky, fruity, and irresistibly creamy! These easy puff pastry danishes are loaded with tangy lemon zest, sweet blueberries, and smooth cream cheese perfect for brunch, breakfast, or dessert!
Ingredients:
For the Puff Pastry Base:
1 sheet puff pastry (thawed) – for flaky, golden layers
For the Cream Cheese Filling:
4 oz cream cheese (softened)
2 tbsp granulated sugar
½ tsp vanilla extract
1 tsp lemon zest – adds bright citrus flavor
For the Fresh Blueberry Topping:
½ cup blueberries (fresh or frozen)
1 tbsp granulated sugar
1 tsp cornstarch
1 tbsp lemon juice – balances the sweetness
For the Lemon Glaze:
½ cup powdered sugar
1 tbsp lemon juice for a sweet, tangy finish
Instructions:
1. Make the Blueberry Compote:
In a small saucepan over medium heat, combine the blueberries, sugar, cornstarch, and lemon juice. Stir gently and cook for 3–5 minutes until thickened. Remove from heat and allow to cool.
2. Prepare the Cream Cheese Mixture:
In a bowl, blend softened cream cheese, sugar, vanilla, and lemon zest until smooth and creamy.
3. Preheat Oven to 375°F (190°C) and line a baking sheet with parchment paper.
4. Roll & Cut Puff Pastry:
Unfold the puff pastry on a lightly floured surface. Cut into 4–6 squares. Transfer to the baking sheet and slightly fold in the edges to create a border.
5. Assemble the Danishes:
Add a spoonful of cream cheese filling to the center of each square. Top with a dollop of the blueberry mixture.
6. Bake for 15–18 minutes, or until golden brown and puffed. Let cool slightly.
7. Glaze It!
Mix powdered sugar and lemon juice in a small bowl. Drizzle over the warm pastries.
Lemon Blueberry Danish, Cream Cheese Danish, Puff Pastry Dessert
