Description

This homemade Blueberry Lemon Danish captures the joy and flavor of a classic recipe with a sweet, tangy blueberry and lemon cream cheese filling nestled in a flaky pastry, topped with a zesty lemon glaze.

Ingredients

Scale

1 sheet frozen puff pastry (17.3-ounce package), thawed
1 large egg, whisked (for egg wash)
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 teaspoon fresh lemon zest
1 teaspoon pure vanilla extract
1 cup fresh blueberries
2 tablespoons granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
1 cup powdered sugar
2–3 tablespoons fresh lemon juice (start with 2 and add more if needed)

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Instructions

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper
Unroll the thawed puff pastry sheet onto the prepared baking sheet and cut it into four equal rectangles. Score a border about 1/2 inch in from the edge and prick the inside area with a fork
In a medium bowl, combine the softened cream cheese, 1/4 cup granulated sugar, lemon zest, and vanilla extract. Beat until smooth and creamy
In a small bowl, toss the blueberries with 2 tablespoons of granulated sugar, lemon juice, and cornstarch until coated
Divide the cream cheese filling among the pastry rectangles and top with the blueberry mixture
Brush the edges with the egg wash and bake for 18-22 minutes until golden brown and bubbly
For the glaze, whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth
Let the danishes cool slightly, then drizzle with the lemon glaze and serve

Notes

Frozen blueberries can be used directly without thawing.

Experiment with fruit variations or use almond extract for extra flavor.

Prep Time: 20 mins
Cook Time: 22 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 danish
Calories: 380 kcal
Sugar: 28g
Sodium: 280mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: n/a
Trans Fat: n/a
Carbohydrates: 42g
Fiber: 2g
Protein: 6g
Cholesterol: 65mg