Blueberry Cream Cheese Danish

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.

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.

• refrigerated crescent roll dough – you can use the perforated rolls, or crescent dough sheets
• cream cheese
• granulated sugar 
• vanilla extract
• fresh blueberries
• powdered sugar 
• heavy cream 

How to make Blueberry Cream Cheese Danishes?

1. Beat the cream cheese, granulated sugar, and vanilla extract until they are smooth and well combined.
2. Remove the crescent roll dough from the can and do not unroll it. Use a sharp knife and cut the rolled dough into 8 slices. Press down the center of each round, and stretch them each out to be about 3 inches across.
3.  Place a small amount of the cream cheese mixture in the center of each roll.  Then add a few blueberries on top of the cream cheese mixture, pressing them into the mixture to keep them from falling off.
4. Place the uncooked Danishes onto a lined baking sheet. Bake the Danishes until the edges of the pastry are golden brown. Let them cool for a few minutes.
5. Whisk together the powdered sugar, heavy cream, and vanilla extract and drizzle the icing over the top of each danish. (The warmer the pastries still are, the more likely the icing will melt a bit, and won’t be in nice lines as photographed. I love to eat them a little warm, but let them cool longer for the photos).

Tips and Tricks:

• 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.
• Let the danishes cool before applying the glaze if you want to keep them looking extra pretty
• This recipe is easily halved, by using 1 package of refrigerated crescent rolls, and cutting the other ingredients in half too.
• Add a light egg wash to the sides of the danishes before baking to get an extra golden pastry.
• Sprinkle the tops with powdered sugar if desired. 

Substitution Ideas:

• Try adding 1/2 tsp of almond extract to the cream cheese filling, for a fun almond flavor.
• Try other fresh fruit options; some of our favorites are raspberries, sliced and peeled peaches, or strawberries.
• Instead of adding fresh fruit to the Danishes, try adding your favorite jam, or pie filling. I love cherry pie filling, or raspberry jam (adding a few fresh raspberries to it is extra good too).
• Try making a crescent braid or ring instead of individual danishes. Slice up and serve that way. 

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.

These blueberry Danishes are such a delicious and simple breakfast, they’re perfect for a Saturday or Sunday morning breakfast.

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Ingredients:

2 pkg (8 oz) refrigerated crescent dinner rolls

8 oz. cream cheese

1/2 Tbsp. sugar

1 cup fresh blueberries

Directions:

Preheat oven to 375 degrees.

Unroll dough into 4 rectangles; press perforations together to seal.  Mix cream cheese with sugar until smooth.  Divide evenly between the 4 rectangles and spread to within 1/2 inch of edges.  Top each rectangle with 1/4 of the blueberries.  Bring opposite corners together of the dough and press to seal.

Place on ungreased baking cookie sheet.  Bake 11 to 13 minutes or until golden brown.  Sprinkle with powdered sugar. Serve.

Additional notes: The blueberries and cream cheese are hot right out of the oven, take care so you do not burn the inside of your mouth.  Other fruits can be used instead of blueberries; fresh raspberries, sliced strawberries or peaches for example.  This could also be used for a dessert.