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A close-up shot of a golden, flaky Blueberry Cream Cheese Danish, showing the layers of the puff pastry and the rich, jammy blueberry topping.

The Ultimate Blueberry Cream Cheese Danish: A Baker's Dream

An easy-to-follow recipe for homemade Blueberry Cream Cheese Danish. Achieve a flaky, golden-brown puff pastry, a smooth and tangy cream cheese filling, and a jammy, glossy blueberry topping for a true bakery-quality treat at home.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 6 danishes
Course: Breakfast, Dessert
Cuisine: American, French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Danish Pastry
  • 1 14-ounce sheet All-Butter Puff Pastry thawed according to package directions
  • 1 large Egg separated into yolk and white
  • 1 tsp Water for egg wash
For the Cream Cheese Filling
  • 8 oz Block Cream Cheese softened to room temperature
  • 0.25 cup Granulated Sugar
  • 0.5 tsp Lemon Juice freshly squeezed
  • 0.5 tsp Vanilla Extract
For the Blueberry Topping
  • 1 cup Blueberries fresh or frozen
  • 0.25 cup Granulated Sugar
  • 1 tsp Cornstarch
  • 1 tbsp Water
  • 0.5 tsp Lemon Juice
For the Icing Drizzle
  • 0.5 cup Powdered Sugar sifted
  • 1-2 tbsp Milk or Heavy Cream
  • 0.25 tsp Vanilla Extract

Equipment

  • 2 Baking sheets Lined with parchment paper
  • 1 Small saucepan
  • 2 Mixing bowls

Method
 

Prepare the Fillings
  1. In a small saucepan, whisk sugar and cornstarch. Stir in blueberries, 1 tbsp water, and 0.5 tsp lemon juice. Simmer over medium heat for 5-7 minutes until the sauce is thick, jammy, and dark purple. Cool completely.
  2. In a medium bowl, beat softened cream cheese and sugar until smooth. Beat in the egg yolk, remaining lemon juice, and vanilla extract until just combined.
Assemble and Bake
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment. Unfold pastry and cut into six squares. Score a 1/2-inch border on each square and dock the center with a fork.
  2. Spoon the cream cheese filling into the scored center of each pastry. Top with the cooled blueberry mixture. Whisk the egg white with 1 tsp of water and brush the borders of the pastry.
  3. Bake for 18-22 minutes, until the pastry is puffed and deep golden brown. Cool on a wire rack.
Finish and Serve
  1. Once danishes are mostly cool, whisk together powdered sugar, 1 tbsp milk, and vanilla. Add more milk if needed to reach a thick, drizzling consistency.
  2. Drizzle the opaque white icing over the danishes in a zigzag pattern. Let set for 15 minutes before serving.

Notes

Keep Your Pastry Cold: Always work with cold puff pastry to ensure the best puff.
Don't Overfill: This prevents the fillings from spilling and making the pastry soggy.
Cool Fillings are Key: Ensure fillings are not warm when they contact the cold pastry.
Know Your Oven: Watch for visual cues like a deep golden-brown color to know when your danishes are perfectly baked.