This Blueberry Danish recipe is perfect for an easy breakfast or brunch, they’re only a few ingredients, so easy to make, and ready in 20 minutes. Loaded with smooth cream cheese and fresh blueberries, it’s like blueberry cheesecake wrapped up in a soft pastry dough.
These blueberry Danishes are so easy to make because we are using refrigerated crescent roll dough for the pastry dough. This means you have delicious homemade blueberry cream cheese pastries in less than 30 minutes. These easy to make danishes are only 7 ingredients too.
They are perfect paired with some eggs, bacon, and a cup of orange juice. Although you can keep in simple and enjoy them on their own, or make them up for a fun holiday breakfast or brunch.
Why make this Recipe
- Quick and Easy – The hardest part is waiting for the puff pastry to thaw, but with their microwave instructions – you can whip these pastries up in no time. They’ll be on your breakfast, or dessert table in less than 1 hour.
- Beautiful Pastries – The pinwheel shape, and the golden puff pastry color, topped with the blueberries makes for a beautiful pastry that look like they’re from your favorite bakery.
- Customizable – the blueberries on these Danishes are delicious, you can also make these without fruit, or a variety of other fruits. Try strawberries, or try them with chocolate chips, or chopped nuts for a crunch.
Ingredients Needed:
This is a quick overview of the ingredients you’ll need for this Blueberry Danish recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- puff pastry
- cream cheese – Use half a block of cream cheese, do not use whipped cream cheese in a tub.
- granulated sugar
- vanilla extract
- fresh blueberries
- powdered sugar – To sprinkle on top of the pastries
- egg + water – to make an egg wash and make the crust golden
Substitutions and Variations:
- Almond Extract – Try adding 1/2 tsp of almond extract to the cream cheese filling, for a fun almond flavor.
- Lemon Flavor – Add 1 tsp lemon zest to the cream cheese filling for a nice bright flavor.
- Try other fresh fruit options; some of our favorites are raspberries, sliced and peeled peaches, or strawberries. You’ll love our Cream Cheese Strawberry Danish
How to make Blueberry Cream Cheese Danishes?
Step 1: Make the Cream Cheese Filling. Beat the cream cheese, granulated sugar, and vanilla extract until they are smooth and well combined.
Step 2: Prepare the blueberries. Add them to a bowl and sprinkle them with sugar. Toss to coat. If the sugar doesn’t stick, spray them lightly with water then toss again.
Step 3: Prepare the Puff Pastry. Let it thaw, and unwrap it. Cut on the folds, then cut the two lines the other direction to make 9 squares. Place onto a lined baking sheet.
Step 4: Make Pinwheel Shape. Cut slits in each of the corners of the square toward the center, but do not cut all the way to the middle. Fold the right corner of each triangle toward the center pressing it into the center.
Step 5: Assemble the Danishes. Scoop a heaping Tablespoon of the cream cheese mixture into the center of each pastry. Top the cream cheese with a few blueberries, pressing them into the cream cheese so they don’t fall off.
Step 6: Bake the Pastries. Brush the pastries edges with the egg wash. Add the baking pan to the oven and bake until the pastry is golden. Remove from the oven and sprinkle the tops with powdered sugar. And enjoy warm!
Tips and Tricks:
- Room Temperature: Make sure the cream cheese is room temperature before mixing it with the sugar to ensure that you have a smooth filling and no lumps.
- Vanilla Glaze: Top the Danishes with a glaze made of 1/2 cup powdered sugar, 2-3 TBS heavy cream, and 1/2 tsp vanilla extract whisked together.
- Double the Recipe – This makes 9 small pastries. If you want to make these for an event like a bridal shower, or baby shower you can use a whole box of Puff Pastry, and double everything else in the recipe.
How to store blueberry danishes?
If you have any leftover danishes store them in an airtight container in the fridge for up to 4 days. You can enjoy them cold from the fridge, or microwave them for about 15-30 seconds to enjoy them warm again.
They can also be frozen on a lined tray, then transferred to a freezer safe container and frozen for up to 2 months. Thaw overnight in the fridge, and microwave to warm.
These blueberry Danishes are such a delicious and simple breakfast, they’re perfect for a Saturday or Sunday morning breakfast.
More Breakfast Favorites
- Cranberry Orange Muffins
- Chocolate Crepes
- No Yeast Cinnamon Rolls
- Blueberry Turnovers
- Blueberry Muffins
- Easy Mini Cinnamon Rolls
If you make these Blueberry Danishes, please leave a comment and 🌟 rating letting me know what you think! If you post the photo on Instagram, please tag me – I’d love to see what you’re making!
Blueberry Danish
Ingredients
For the Blueberry Danishes:
- 4 oz cream cheese (softened)
- 3 TBS granulated sugar (divided)
- 1 tsp vanilla extract
- 3/4 cup blueberries
- 1 Puff Pastry (thawed, per package directions)
For the Egg Wash:
- 1 large egg
- 2 TBS water
For Topping
- 3 TBS powdered sugar
Instructions
For the Strawberry Danishes:
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Add the cream cheese, 2 TBS granulated sugar and vanilla extract to a medium bowl and beat with an electric hand mixer for about 2 to 3 minutes, until smooth and creamy. 4 oz cream cheese, 3 TBS granulated sugar, 1 tsp vanilla extract
- Add the blueberries to a small bowl and sprinkle the remaining sugar on the top. Stir them together. 3/4 cup blueberries, 3 TBS granulated sugar
- Unfold the puff pastry, and cut it along the three fold lines. Cut the other direction in 2 lines to make 9 small pieces. Place the pieces onto the lined baking pan. 1 Puff Pastry
- Cut each square from the 4 corners into the centers, but not all the way through.
- Fold the right corner of each triangle into the center of the pastry.
- Spread a large TBS of the cream cheese mixture on top of the folden pieces, and in the center of each pastry.
- Top the cream cheese dollop with a few blueberries, pressing them into the cream cheese to make sure they stick.
For the Egg Wash:
- Add the egg and water to a small bowl and beat them together. 1 large egg, 2 TBS water
- Take a silicone brush, and spread the egg wash on the edges of the pastry.
- Bake the pastries until the Danishes are puffed up, and the tops are golden, about 18-20 minutes.
- Remove the pan from the oven and let the Danishes cool on the baking pan for 5 minutes, then transfer them to a cooling rack.
- Sprinkle powdered sugar over the top of each of the Danishes. 3 TBS powdered sugar
- Enjoy warm.
Notes
- Room Temperature: Make sure the cream cheese is room temperature before mixing it with the sugar to ensure that you have a smooth filling and no lumps.
- Vanilla Glaze: Top the Danishes with a glaze made of 1/2 cup powdered sugar, 2-3 TBS heavy cream, and 1/2 tsp vanilla extract whisked together.
- Double the Recipe – This makes 9 small pastries. If you want to make these for an event like a bridal shower, or baby shower you can use a whole box of Puff Pastry, and double everything else in the recipe.
Nutrition
These Blueberry Cream Cheese Danishes were first posted on February 26, 2012. The photos and blog text were updated on May 13, 2024.
Indigo says
Mine fell apart xD But it tasted absolutely delicious, I used raspberries instead of blueberries.
Aimee Berrett says
sorry it fell apart, but glad it still tasted good 😉
Connie says
My good neighbor Sara made these for me and with coffee what a treat.
Aimee Berrett says
How sweet of her! I’m glad you enjoyed them!
Monique melton says
I just made these and they are delicious. I used honey instead of sugar and topped them with a little bit of raw sugar. I mixed blueberries and strawberries and I used greek yogurt cream cheese. Delicious! Thanks for sharing!
Kim,USA says
I love this just by the look it is yummy. Thanks for the recipe and I voted for a gift card for restaurant. ^_^
Kim,USA