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There’s nothing that beats a warm, fresh out of the oven blueberry danish. These Blueberry Danishes are made with a buttery, soft dough that gets filled with a sweet cream cheese filling and homemade blueberry jam. Top these off with a brown sugar cinnamon crumb topping and a drizzle of vanilla icing for an irresistible breakfast or brunch treat. These danishes only require one rise and can be made in roughly an hour.

Danishes are always a treat, but when you can make them at home!? Even better! You truly can’t beat a fresh danish, warm from the oven. These blueberry danishes use a buttery brioche dough which makes them ultra soft and pillowy. The danishes are filled with a sweet cream cheese filling and homemade blueberry jam, then topped with a cinnamon crumb topping before baking. Serve them with a drizzle of vanilla icing and you’ve got yourself a delicious coffee shop treat.

These blueberry danishes would make a great addition to any brunch table. I could see them making a great addition to a Mother’s Day brunch table.

Here is Why You Will Love These Blueberry Danishes

extremely soft
the soft, buttery dough, and sweet cream cheese filling pairs really well with the sweet, ripe, juicy blueberries.
this dough only requires one 45 minute rise
you can customize the danishes by using either strawberries or raspberries in place of the blueberries if you prefer

Here’s how to make these Blueberry Danishes

I know sometimes yeast doughs can be intimidating, but seriously this blueberry danish dough comes together easily. It requires little effort from you! The mixer does the majority of the work. This dough is very soft, so it may be a bit tough to knead the dough by hand.

instant vs. active dry yeast

Since this recipe uses instant yeast, you do not need to activate the yeast. You can simply add the yeast directly in with the other ingredients. Certainly if you have active dry yeast on hand, you can substitute it in a one to one ratio. Just make sure you add the active dry yeast to the warm milk and sugar, whisk to combine, then allow to sit for 5-10 minutes to activate the yeast. You will smell the yeast smell and see a frothy appearance on the surface of the milk mixture.

knead the dough

Add all ingredients for the dough to your stand mixer bowl, then knead for 5 minutes on medium-low speed. This dough is rather soft. Don’t add extra flour. The dough has just enough flour to hold the danish dough together and allow them to be ultra soft. Transfer the dough to a lightly greased bowl, then spray the top of the dough with nonstick spray and cover with plastic wrap.

first and only rise

This dough only requires one 45 minute rise. I prefer to turn my oven on and allow it to heat until it reaches 100F. Once it reaches this temperature, I turn the oven off and place the covered dough in the warm oven.

while the dough rises…

While the dough rises, make the remaining components of the danishes. Make the blueberry jam first, because it needs time to cool. Then, make the cream cheese filling and crumble topping.

divide and shape

Punch the dough down, then turn out onto lightly floured surface. Divide into 8 roughly equal pieces and shape each into a ball.

Place the dough balls on a parchment paper lined baking sheet. Press the centers of the dough balls down with your fingertips and pull/gently stretch the dough until it reaches 4-5 inches in diameter. Make sure you leave a taller edge around the perimeter of the danish.

Fill the center of the danishes with the cream cheese filling, followed by the blueberry jam.

Brush the edges of the danish with egg wash (this helps the crumb topping stick and gives the dough a beautiful shiny golden color). Then, sprinkle the edges of the danish with the crumb topping.

time to bake!

Bake the danishes for 15-20 minutes in a 350F preheated oven. The danishes will be golden brown around the edges, and the center will be mostly set. Due to the juicy blueberry filling, the center may still be slightly gooey, but it should be mostly set. Mine took 18 minutes to bake.

the final touch

Drizzle the danishes with vanilla icing and serve warm.

Storage

Store these danishes in an airtight container for up to 1 day at room temperature, or up to 5 days in the refrigerator.

You can also freeze these danishes, with or without icing. Thaw in the refrigerator the day before you plan to eat them. Feel free to heat up in the microwave for a few seconds before enjoying.

FAQ

can i make these with lemon blueberry flavor?

The tartness in lemons balances well with the sweetness in blueberries, which makes this a delicious flavor combo. You can add lemon zest in with the blueberry jam for added lemon flavor. You can also replace the milk/heavy cream in the icing with fresh lemon juice.

can I use frozen blueberries?

Yes! Frozen blueberries work great in this recipe.

can i use active dry yeast in place of the instant yeast?

Yes, you may use active dry yeast in place of the instant yeast in a one to one ratio. Just make sure you add the active dry yeast to the warm milk and sugar. Whisk to combine, then allow the mixture to sit for 5-10 minutes, or until the surface of the mixture is frothy in appearance and you can smell the yeast.

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Blueberry Danish

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Author: Jolene
Total Time: 1 hour 20 minutes
Yield: 8 1x

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Description

Instructions

1. In the bowl of your stand mixer fitted with the dough hook attachment, add all ingredients for your dough. Knead on medium-low speed for 5 minutes. Transfer dough to a lightly greased bowl. Spray the top of the dough with nonstick spray, then cover with plastic wrap. Allow to rise in a warm place for 45 minutes. I like to turn my oven on. Once it reaches 100F, I turn the oven off. This provides the perfect warm environment.

2. While the dough rises, make the blueberry jam. In a small saucepan, add the blueberries, sugar and juice of 1 lemon. Cook on medium-high heat for 3-4 minutes, just until the blueberries begin to release their juices. Stir occasionally. Set aside and allow to cool.

3. Make the cream cheese filling. Using a handheld mixer or stand mixer, beat the cream cheese until smooth and creamy. Add in the sugar, egg yolk and vanilla. Beat until smooth and creamy. Set aside.

4. Make the crumble topping. In a medium size bowl, add the flour, brown sugar and cinnamon. Stir to combine. Add the softened butter. Use a fork to claw the ingredients together until the mixture is clumped into small pieces.

5. Once the dough is done rising. Punch dough down, then turn out onto a lightly floured surface. Divide into 8 roughly equal pieces. Roll each into a ball, then place on a parchment paper lined baking sheet.

6. Preheat oven to 350F.

7. Using your fingertips, flatten the center of the dough balls out, leaving a rim for the edges. Flatten the circles out by gently stretching and pulling or using your fingertips until the circle is 4 – 5 inches in diameter, making sure there is still a rim around the perimeter of the circle. You want the center to be flatter than the edges so the center filling has a place to stay.

8. Evenly divide the cream cheese mixture in the center of each Danish. Spread evenly, then evenly divide the blueberry jam. Brush the edges of the Danish with a beaten egg (this helps with the color of the Danish, and gives the edges of the Danish a beautiful shiny appearance). Sprinkle the edges of the danishes with the crumble topping.

9. Bake in preheated oven for 15-20 minutes, or until the edges are golden brown and center appears mostly set (with the liquid of the blueberry jam it may still be a touch soft in the center).

10. Make the vanilla icing. In a small bowl, stir together the powdered sugar and heavy cream or milk, until combined. Drizzle over the danishes. Serve and enjoy!

11. Cover leftover, iced or un-iced danishes at room temperature for 1 day or in the refrigerator for up to 5 days. You can also freeze for up to 3 months. Before serving, feel free to warm up in the microwave for a few seconds before serving.

Notes

Storage – Store these danishes in an airtight container for up to 1 day at room temperature, or up to 5 days in the refrigerator. You can also freeze these danishes, with or without icing. Thaw in the refrigerator the day before you plan to eat them. Feel free to heat up in the microwave for a few seconds before enjoying.
Lemon Blueberry Flavor – If you prefer a lemon blueberry flavor, you can add lemon zest in with the blueberry jam for added lemon flavor. You can also replace the milk/heavy cream in the icing with fresh lemon juice. The crumble topping does have cinnamon in it. If you prefer, you can leave the cinnamon out of the crumble topping, and replace the brown sugar with granulated sugar, if you are making these with a lemon blueberry flavor.
Fruit Substitutions – Feel free to substitute the blueberries with fresh strawberries, or fresh raspberries if preferred.

Prep Time: 20
Rise Time: 45
Cook Time: 15
Category: Breakfast
Method: Oven
Cuisine: American

Blueberry Danish

Here is Why You Will Love These Blueberry Danishes