Description
These Wild Blueberry Coffee Cake Danishes combine flaky puff pastry, tangy wild blueberries, creamy filling, and a cinnamon crumb topping for a bakery-style brunch treat that’s easy to make and sure to impress. Perfect for brunch gatherings or a cozy weekend breakfast, they’re ready in under an hour and endlessly adaptable.
Ingredients
- 2 sheets puff pastry, thawed if frozen
- 1 1/2 cups wild blueberries (fresh or frozen; regular blueberries can substitute)
- 2 tablespoons granulated sugar
- Zest of 1 lemon
- 1 tablespoon cornstarch
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/4 cup unsalted butter, cold and cubed
- 1 teaspoon ground cinnamon
- Pinch of salt
- 1 large egg, beaten (for egg wash)
- 1/2 cup powdered sugar (for glaze, optional)
- 1–2 tablespoons milk (for glaze, optional)
- 1/4 teaspoon vanilla extract (for glaze, optional)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Thaw puff pastry sheets if frozen.
- In a medium bowl, toss wild blueberries with granulated sugar, cornstarch, and lemon zest. If using frozen berries, heat in a small saucepan over medium heat until just bubbling and thickened, about 3-4 minutes. Let cool.
- In a separate bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- For the crumble, combine flour, brown sugar, cinnamon, salt, and cold cubed butter. Use a pastry cutter or fingers to work the butter in until pea-sized crumbles form. Chill if it gets too soft.
- Unfold puff pastry on a lightly floured surface. Gently roll each sheet to about 10×10 inches. Cut each sheet into 6 squares (12 total). Transfer to prepared pan.
- Spoon about 1 tablespoon cream cheese mixture into the center of each square, spreading slightly but leaving a border. Top with 1 tablespoon blueberry filling.
- Fold each corner slightly toward the center and press gently. Sprinkle a generous tablespoon of crumble topping over each.
- Brush exposed pastry edges lightly with beaten egg.
- Bake for 18-22 minutes, until puffed and deeply golden. Start checking at 15 minutes if your oven runs hot.
- Let danishes cool 10 minutes on the pan, then transfer to a wire rack.
- For the glaze (optional), mix powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled danishes.
- Serve warm or at room temperature.
Notes
Keep puff pastry cold for best results. Don’t overfill to avoid leaks. If using frozen blueberries, simmer briefly to thicken and pat dry if watery. For gluten-free or vegan adaptations, use appropriate substitutes for pastry, flour, cream cheese, and butter. Danishes are best served warm but can be stored in an airtight container for up to 1 day at room temperature or 3 days refrigerated. Reheat in the oven to re-crisp.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Pastry
- Cuisine: American
Nutrition
- Serving Size: 1 danish
- Calories: 235
- Sugar: 10
- Sodium: 160
- Fat: 13
- Saturated Fat: 7
- Carbohydrates: 25
- Fiber: 1
- Protein: 4
Keywords: wild blueberry danish, coffee cake danish, brunch pastry, blueberry cream cheese danish, easy danish recipe, puff pastry danish, blueberry coffee cake, brunch ideas, bakery style danish, make ahead brunch