This Lemon Blueberry Cream Cheese Danish is the ultimate brunch treat that combines flaky, buttery puff pastry with a bright and tangy citrus filling. It is a spectacular “cheater’s” recipe that looks like it came straight from a professional bakery but requires minimal effort to prepare. Whether you are hosting a holiday breakfast or just want to treat your family, this pastry is guaranteed to be a hit.
Table of Contents
Why You Will Love This Recipe
There are so many reasons to fall in love with this Lemon Blueberry Cream Cheese Danish. First, it uses store-bought puff pastry, which provides those incredible buttery layers without the stress of making dough from scratch. The combination of creamy, zesty lemon filling and sweet blueberry preserves creates a flavor profile that is both refreshing and indulgent. It is also incredibly versatile; once you master the technique, you can swap the blueberry for any fruit preserve you have on hand. Best of all, it takes just over an hour from start to finish, making it perfect for busy mornings.
Ingredients
- 1 sheet puff pastry, thawed if frozen
- 4 ounces cream cheese, softened to room temperature
- 2 tablespoons fresh lemon zest
- 3/4 cup powdered sugar for the filling
- 1/3 cup blueberry preserves or jam
- 1 large egg
- 1 teaspoon water
- 1.5 cups powdered sugar for the glaze
- 1 whole lemon, zest freshly grated for the glaze
- 2 tablespoons fresh lemon juice
Step-by-Step Instructions
- Prepare the Pastry: Start by placing a sheet of parchment paper on a large baking sheet. Slice your puff pastry sheet in half lengthwise to create two long, equal strips. Keep one strip on the parchment paper.
- Mix the Filling: In a medium bowl, use a hand mixer to beat together the softened cream cheese, lemon zest, and 3/4 cup of powdered sugar. Continue until the mixture is completely creamy and smooth.
- Layer the Filling: Spread the lemon cream cheese mixture down the center of the pastry strip on the parchment paper. Be sure to leave about a one-inch border around all the edges.
- Add the Preserves: Carefully spoon the blueberry preserves over the top of the lemon cream cheese layer, spreading it slightly but keeping it within the cream cheese border.
- Seal the Danish: Whisk the egg and water together to create an egg wash. Brush the edges of the pastry with the egg wash. Place the second strip of puff pastry directly on top. Press the edges firmly to seal the two layers together; you can use the tines of a fork for a decorative and secure seal.
- Chill the Dough: Place the baking sheet in the refrigerator for 20 to 30 minutes. This is a critical step that helps the cream cheese firm up and prevents the filling from leaking during baking.
- Bake: Preheat your oven to 425 degrees F. Brush the top of the pastry with the remaining egg wash and use a sharp knife to cut a few small slits in the top to allow steam to escape. Bake for 20 to 25 minutes, or until the pastry is deeply golden and puffed.
- Glaze and Serve: While the pastry cools slightly, whisk together the glaze ingredients (powdered sugar, lemon zest, and lemon juice). Drizzle the glaze generously over the warm pastry before slicing and serving.
Expert Tips / Pro Tips
To get the best results with your Lemon Blueberry Cream Cheese Danish, choose a high-quality puff pastry that comes in a full sheet rather than the perforated variety. Brands like Wewalka or Jus Rol are excellent because they don’t have seams that might split. If you do use a perforated brand, be sure to roll it out slightly on a floured surface to seal the seams before starting. Another pro tip is to ensure your cream cheese is truly softened; if it is too cold, the filling will be lumpy rather than smooth and velvety. Finally, do not skip the chilling time in the fridge. Cold fat in the pastry is what creates those beautiful, flaky layers when it hits the hot oven.
Variations & Substitutions
The beauty of this recipe is how easily it can be adapted. If you aren’t a fan of blueberry, you can substitute the preserves with raspberry, strawberry, or even apricot jam. For a “Double Lemon” version, use lemon curd instead of fruit preserves. If you want a bit of crunch, sprinkle some sliced almonds over the egg wash before baking. You can also add a drop of almond extract to the cream cheese filling for a more complex, nutty flavor profile that pairs beautifully with the fruit.
Serving Suggestions
This Lemon Blueberry Cream Cheese Danish is best served slightly warm so the glaze is still a bit gooey and the pastry is at its flakiest. It pairs wonderfully with a hot cup of coffee or a bright herbal tea. For a full brunch spread, serve it alongside savory items like a vegetable quiche, crispy bacon, or a fresh arugula salad with a light vinaigrette to balance the sweetness of the pastry.
Storage, Freezing & Reheating
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To maintain the crispness of the puff pastry, it is best to reheat slices in a toaster oven or a standard oven at 350 degrees F for about 5 to 7 minutes. Avoid the microwave, as it will make the pastry soft and chewy. You can also freeze the unbaked, assembled danish. Simply wrap it tightly in plastic wrap and foil. When ready to eat, bake it directly from frozen, adding about 5 to 10 minutes to the total baking time.
Nutrition Information
| Nutrient | Amount Per Serving (Approximate) |
| Calories | 385 kcal |
| Total Fat | 22g |
| Saturated Fat | 10g |
| Cholesterol | 45mg |
| Sodium | 180mg |
| Total Carbohydrates | 44g |
| Dietary Fiber | 1g |
| Sugars | 28g |
| Protein | 5g |
Lemon Blueberry Cream Cheese Danish
Ingredients
Equipment
Method
- Prepare the Pastry: Start by placing a sheet of parchment paper on a large baking sheet. Slice your puff pastry sheet in half lengthwise to create two long, equal strips. Keep one strip on the parchment paper.1 sheet puff pastry
- Mix the Filling: In a medium bowl, use a hand mixer to beat together the softened cream cheese, lemon zest, and 3/4 cup of powdered sugar. Continue until the mixture is completely creamy and smooth.4 oz cream cheese, 2 tbsp lemon zest, 3/4 cup powdered sugar
- Layer the Filling: Spread the lemon cream cheese mixture down the center of the pastry strip on the parchment paper. Be sure to leave about a one-inch border around all the edges.
- Add the Preserves: Carefully spoon the blueberry preserves over the top of the lemon cream cheese layer, spreading it slightly but keeping it within the cream cheese border.1/3 cup blueberry preserves
- Seal the Danish: Whisk the egg and water together to create an egg wash. Brush the edges of the pastry with the egg wash. Place the second strip of puff pastry directly on top. Press the edges firmly to seal the two layers together; you can use the tines of a fork for a decorative and secure seal.1 large egg, 1 tsp water
- Chill the Dough: Place the baking sheet in the refrigerator for 20 to 30 minutes. This is a critical step that helps the cream cheese firm up and prevents the filling from leaking during baking.
- Bake: Preheat your oven to 425 degrees F. Brush the top of the pastry with the remaining egg wash and use a sharp knife to cut a few small slits in the top to allow steam to escape. Bake for 20 to 25 minutes, or until the pastry is deeply golden and puffed.
- Glaze and Serve: While the pastry cools slightly, whisk together the glaze ingredients (powdered sugar, lemon zest, and lemon juice). Drizzle the glaze generously over the warm pastry before slicing and serving.1.5 cups powdered sugar, 1 whole lemon, zest, 2 tbsp lemon juice
Notes
FAQ
Can I use fresh blueberries instead of preserves?
Yes, you can use fresh blueberries. However, the preserves provide a concentrated sweetness and moisture that works perfectly with the cream cheese. If using fresh berries, toss them in a little sugar and cornstarch first to prevent the juice from making the pastry soggy.
Why did my filling leak out?
Filling usually leaks if the edges weren’t sealed tightly enough or if the pastry wasn’t chilled before baking. Make sure to use the egg wash as “glue” and press the edges firmly with a fork. Chilling the danish helps the cream cheese stay thick while the pastry sets its shape in the oven.
Can I make the filling in advance?
Absolutely! You can whip up the lemon cream cheese filling up to two days in advance and keep it in the refrigerator. This makes the morning assembly even faster.
Do I have to use full-fat cream cheese?
While you can use low-fat cream cheese, full-fat is recommended for the best texture and flavor. Low-fat versions tend to have more moisture, which can sometimes lead to a runnier filling during the baking process.