Lemon Blueberry Cream Cheese Danish

If you’re in search of a breakfast treat or delightful dessert to impress your family and friends, look no further than the Zesty Lemon Blueberry Cream Cheese Danish. This delectable pastry combines the bright, tangy flavors of fresh lemons with the sweet juiciness of blueberries, all wrapped in a flaky, buttery dough. Perfectly suited for brunch gatherings or a cozy afternoon snack, this Danish is a vibrant addition to any table.

Indulge in the delicious Zesty Lemon Blueberry Cream Cheese Danish, a perfect treat for breakfast or dessert. This pastry combines tangy lemon flavor with sweet blueberries in a flaky, buttery dough. Easy to make with simple steps, it’s perfect for any skill level. The enticing aroma will fill your kitchen as you prepare this delightful treat. Serve them fresh from the oven and watch them disappear at your next brunch or cozy snack time.

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Ingredients

For the Dough:

1 cup all-purpose flour

1/2 teaspoon salt

1 tablespoon sugar

1 teaspoon instant yeast

1/4 cup unsalted butter, softened

1/4 cup milk, lukewarm

1 large egg, beaten

For the Cream Cheese Filling:

8 oz cream cheese, softened

1/4 cup powdered sugar

1 teaspoon vanilla extract

Zest of 1 lemon

1 tablespoon lemon juice

For the Blueberry Topping:

1 cup fresh blueberries

2 tablespoons sugar

1 tablespoon lemon juice

1 teaspoon cornstarch (optional, for thickening)

For the Egg Wash:

1 egg, beaten with 1 tablespoon water

Instructions

Prepare the Dough:

- In a large mixing bowl, whisk together the flour, salt, sugar, and instant yeast.

- Add the softened butter and rub it into the dry ingredients until it resembles coarse crumbs.

- Stir in the lukewarm milk and beaten egg until the dough comes together.

- Knead the dough on a floured surface for about 5 minutes until smooth and elastic.

- Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

Make the Cream Cheese Filling:

- In a medium bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, lemon zest, and lemon juice until smooth and creamy. Set aside.

Prepare the Blueberry Topping:

- In a small saucepan over medium heat, combine fresh blueberries, sugar, lemon juice, and cornstarch (if using). Stir gently and cook until the mixture starts to bubble and thicken, about 3-5 minutes. Remove from heat and let it cool.

Shape the Danish:

- Preheat your oven to 375°F (190°C).

- Once the dough has risen, punch it down and roll it out into a rectangle (about 12x8 inches) on a floured surface.

- Cut the rectangle into four equal squares.

- For each square, cut a smaller square (about 2 inches) in each corner, creating a flapped dough piece.

- Place about 2 tablespoons of the cream cheese filling in the center of each square. Top with a tablespoon of the blueberry mixture.

Fold and Seal:

- Fold the flaps over the filling, pinching the edges to seal. You can also brush the edges with the egg wash for a golden finish.

Bake the Danish:

- Place the shaped danishes on a parchment-lined baking sheet. Brush the tops with the egg wash.

- Bake in the preheated oven for 20-25 minutes, or until they’re golden brown and puffed.

Serve:

- Let the danishes cool on a wire rack for a few minutes before serving. You can dust them with extra powdered sugar if desired.

Prep Time: 30 min | Total Time: 2 hours (includes rising) | Servings: 4