Lemon Blueberry Cream Cheese Danish (Easy Puff Pastry Recipe!)

Looking for a flaky, fruity, and creamy pastry that’s perfect for breakfast, brunch, or a sweet snack? This Lemon Blueberry Cream Cheese Danish combines tangy lemon zest, sweet blueberries, and smooth cream cheese—all nestled in golden puff pastry. It’s bakery-quality without the hassle!

 Why You’ll Love This Danish Recipe

• Uses store-bought puff pastry for easy prep

• Combines zesty lemon and sweet blueberry for a refreshing flavor

• Creamy, rich filling that melts in your mouth

• A perfect addition to brunch menus, coffee bars, or Mother’s Day treats

 Ingredients

You’ll need just a few simple ingredients to create these irresistible puff pastry danishes:

For the Danish:

• 1 sheet puff pastry, thawed

• 4 oz cream cheese, softened

• 2 tbsp granulated sugar

• 1 tsp vanilla extract

• 1/2 tsp lemon zest

• 1/2 cup fresh or frozen blueberries

• 1 egg (for egg wash)

• 1 tsp lemon juice

For the Glaze (optional):

• 1/2 cup powdered sugar

• 1–2 tsp milk

• A few drops of lemon juice or vanilla

 Instructions

1. Preheat & prepare
   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Unfold puff pastry and cut into 4–6 squares.

2. Mix the filling
   In a small bowl, beat cream cheese, sugar, vanilla, lemon zest, and lemon juice until smooth.

3. Assemble the danishes
   Spoon 1–2 tbsp of cream cheese filling into the center of each pastry square. Add a few blueberries on top. Fold corners slightly inward or create a border if desired.

4. Egg wash & bake
   Brush edges with beaten egg. Bake for 15–18 minutes or until golden and puffed.

5. Glaze & serve
   Mix powdered sugar with milk and lemon juice until smooth. Drizzle over cooled danishes.

 Tips for Success

• Use cold puff pastry for best flakiness.

• Don’t overfill or the filling may spill out during baking.

• Let the danishes cool slightly before glazing to avoid melting the icing.

 Variations

• Raspberry or cherry instead of blueberries

• Add a tablespoon of lemon curd for extra tang

• Use almond extract instead of vanilla for a nutty twist

 Storage & Make-Ahead Tips

• Store leftovers in an airtight container at room temp for 1 day or refrigerate up to 3 days.

• Reheat in a 300°F oven for 5–7 minutes for crispiness.

• Best enjoyed fresh, but you can freeze baked (unglazed) danishes for up to 1 month.

 FAQs

Can I use frozen blueberries?
Yes, no need to thaw—just toss them in a bit of flour before adding to prevent sogginess.

Can I make this dairy-free?
Use plant-based puff pastry and vegan cream cheese.

How do I keep the centers from collapsing?
Avoid overloading the filling, and bake on the middle rack for even puffing.

 Final Thoughts

These Lemon Blueberry Cream Cheese Danishes are the perfect balance of buttery, fruity, and creamy. Whether you’re hosting brunch or treating yourself on a weekend morning, this easy recipe brings bakery-quality flavor right to your kitchen.

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Lemon Blueberry Cream Cheese Danish

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• Author: kecha

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Description

These Lemon Blueberry Cream Cheese Danishes are a flaky, fruity, and creamy pastry treat made easy with puff pastry. Sweet blueberries and tangy lemon zest pair perfectly with the rich cream cheese filling. Ideal for breakfast, brunch, or a simple dessert!

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Ingredients

Scale 1x2x3x

For the Danish:

• 1 sheet puff pastry, thawed

• 4 oz cream cheese, softened

• 2 tbsp granulated sugar

• 1 tsp vanilla extract

• 1/2 tsp lemon zest

• 1 tsp lemon juice

• 1/2 cup fresh or frozen blueberries

• 1 egg, beaten (for egg wash)

For the Optional Glaze:

• 1/2 cup powdered sugar

• 1–2 tsp milk

• 1/2 tsp lemon juice or vanilla extract

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Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Cut the puff pastry into 4 to 6 equal squares or rectangles, depending on your preference.

3. Make the filling: In a bowl, mix cream cheese, sugar, vanilla, lemon zest, and lemon juice until smooth.

4. Assemble the pastries:
   Spoon 1–2 tbsp of the cream cheese mixture into the center of each square. Add a few blueberries on top.

5. Fold and brush:
   Fold corners in slightly or leave open-faced. Brush edges with beaten egg.

6. Bake for 15–18 minutes or until the pastry is puffed and golden brown.

7. Cool and glaze (optional):
   Let pastries cool slightly. Mix powdered sugar, milk, and lemon juice for the glaze, then drizzle over the cooled danishes.

Notes

• Use cold puff pastry for maximum flakiness.

• Don’t overfill the pastries or the cream cheese may leak out.

• Fresh or frozen blueberries work—if frozen, don’t thaw before baking.

• Store in an airtight container in the fridge for up to 3 days.

• Glazed danishes are best enjoyed the same day, but unglazed leftovers can be reheated and glazed before serving.