An easy to make homemade danish pastry recipe that isn’t over the top sweet. It’s a delightful addition to any Sunday brunch!

There is something about eating a pastry that makes me feel like slowing down. It’s the same feeling I get when sitting outside a little cafe’, intentionally slowing down to enjoy lunch. Over the past few months I’ve been intentional about how I use my time. It is my hope that I can keep up this initiative!

What You Need to Make a Blueberry Cream Cheese Danish
- Puff Pastry
- Cream Cheese
- Sugar
- Vanilla
- Blueberries
- Lemon Juice
- Egg
- Water
- Powdered Sugar
- Heavy Cream

How to Make a Blueberry Cream Cheese Danish
- Thaw Puff Pastries by leaving them in the refrigerator the night before.
- Preheat oven to 400 degrees.
- Unfold the puff pastry sheets and lay sheets on parchment paper the size of a cookie sheet. (One pastry sheet per piece of parchment paper) Using a pizza cutter, run along the lines of the pastry sheets to create three equal sized strips. Cut each strip in half to make a total of 12 rectangles.
- Separate the cut pastry rectangles so there is about 1 inch space between them.
- With the back of a butter knife, lightly score a border around the edge of each pastry rectangle, about 3/4 inch away from the edge. Use a fork to poke holes into the center area of each pastry. (This allows the outside border to rise and puff up while the center stays lower and holds the filling.)
- In a small bowl, combine 6 oz softened cream cheese, 2 tbsp sugar, and 1 tsp vanilla extract. Spoon equal amounts of the filling into the center of each pastry rectangle. Spread it onto the dough within the inside border.
- In a separate bowl, toss the fresh blueberries with 1/2 tsp lemon juice, then sprinkle and toss with 1 tbsp sugar. Add the sugared blueberries on top of the cream cheese on the pastries.
- In a small bowl, beat 1 egg and 1 tbsp water together. Brush the egg wash around the outside border of each pastry. Discard leftover egg wash.
- Transfer the parchment paper, with the pastries, onto a cookie sheet.
- Bake the pastries for 18 minutes.
- Remove from oven and let cool on a baking rack.
- While cooling, combine 1/2 cup powdered sugar and 2 tbsp heavy cream to make the icing. Drizzle over cooled danishes.

Tips for Making a Homemade Blueberry Cream Cheese Danish
- If you like a lot of blueberries on your danish, double the sugared blueberry mixture.
- The icing consistency should be somewhat thick, but thin enough to drizzle. If it’s too thick, add a little more cream. If it’s too thin, add a little more powdered sugar.
- You can easily substitute the heavy cream with milk.
- You may find the icing doesn’t stretch across all 12 danishes, it just depends on the thickness of the icing and how much icing you desire. I prefer doubling the icing recipe.
- Apply egg wash right before putting the pastries into the oven. If you do it too far in advance the edges get more golden brown instead of light brown.

For More Breakfast Recipes, Check Out:
- Peanut Butter & Jelly Overnight Oats
- Overnight French Toast Bake
- Vegan Double Chocolate Donuts
- Apple Fritter Cinnamon Roll Bake
For More Blueberry Recipes, Check Out:
- Healthy Blueberry Yogurt Breakfast Parfait
- Easy Blueberry Vegan Blueberry Crisp
- Blueberry Infused Lemon Water
- Blueberry Baked Oatmeal Cups
- Easy Blueberry Oatmeal Crumble Bars
For More Seasonal Recipes, Check Out:
- Chocolate Zucchini Donut Muffins
- Strawberry Cheesecake Overnight Oats
- Fresh Rhubarb Pie
- Raspberry Streusel Shortbread Bars
- Apple Dumplings with Crescent Rolls
- Fresh Southern Peach Cobbler

Blueberry Cream Cheese Danish

Blueberry Cream Cheese Danish, an easy to make homemade danish pastry recipe that isn't over the top sweet. It's a delightful addition to any Sunday brunch!
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Ingredients
- 1 box of 2 Sheets of Puff Pastry (Thawed in Refrigerator)
- 6 oz Cream Cheese, Softened
- 2 tbsp Sugar + 1 tbsp Sugar
- 1 tsp Vanilla Extract
- 1 cup Fresh Blueberries
- 1/2 tsp Lemon Juice
Egg Wash
- 1 Egg
- 1 tbsp Water
Icing
- 1/2 cup Powdered Sugar
- 2 tbsp Heavy Cream
Instructions
- Thaw Puff Pastries by leaving them in the refrigerator the night before.
- Preheat oven to 400 degrees.
- Unfold the puff pastry sheets and lay sheets on parchment paper the size of a cookie sheet. (One pastry sheet per piece of parchment paper) Using a pizza cutter, run along the lines of the pastry sheets to create three equal sized strips. Cut each strip in half to make a total of 12 rectangles.
- Separate the cut pastry rectangles so there is about 1 inch space between them.
- With the back of a butter knife, lightly score a border around the edge of a pastry rectangle, about 3/4 inches away from the edge. Use a fork to poke holes into the center area of each pastry. (This allows the outside border to rise and puff up while the center stays lower and holds the filling.)
- In a small bowl, combine cream cheese, 2 tbsp sugar, and vanilla. Spoon equal amounts of the filling into the center of each pastry rectangle. Spread it onto the dough within the inside border.
- In a separate bowl, toss the fresh blueberries with lemon juice, then sprinkle and toss with 1 tbsp sugar. Add the sugared blueberries on top of the cream cheese on the pastries.
- In a small bowl, beat egg and water together. Brush the egg wash around the outside border of each pastry. Discard leftover egg wash.
- Transfer the parchment paper, with the pastries, onto a cookie sheet.
- Bake the pastries for 18 minutes.
- Remove from the oven and let cool on a baking rack.
- While cooling, combine powdered sugar and heavy cream to make the icing. Drizzle over cooled danishes.
