Lemon & Blueberry Cream Cheese Danish

Makes 12 danishes

After testing my homemade Danish dough recipe with various fillings, I consistently returned to the classic combination of cream cheese and jam—it's simply unbeatable with the buttery, flaky pastry.

In this recipe, we'll prepare a quick wild blueberry jam, a lemon cream cheese filling, and a simple three-ingredient blueberry-lemon glaze. These fillings are straightforward to make, which is a bonus since the dough requires some patience and love. I recommend making the dough the day before or even weeks ahead and storing it in the freezer. Otherwise, be prepared for an all-day baking project. However, the time invested is well worth it—this pastry is absolutely incredible.

WHAT YOU’LL NEED

INGREDIENTS

  • ½ recipe danish dough (recommend preparing a full batch & freezing the other half for future use)

  • 1 egg, beaten with 1 tbsp water (for egg wash)

Wild Blueberry Jam

  • 2 cups frozen wild blueberries (or fresh)

  • ½ cup granulated sugar​

  • ½ teaspoon lemon zest (approximately half a lemon)​

  • 2 teaspoons fresh lemon juice​

  • Pinch of kosher salt​

  • ½ teaspoon vanilla extract

Lemon Cream Cheese Filling

  • 6 ounces cream cheese, softened​

  • ¼ cup powdered sugar​

  • ½ teaspoon lemon zest (approximately half a lemon)​

  • Pinch of kosher salt​

  • 1 egg yolk

Lemon-Blueberry Glaze

  • 1 cup powdered sugar​

  • 1 teaspoon reserved blueberry syrup (from the jam)​

  • 4 to 5 teaspoons fresh lemon juice (adjust for desired consistency)

DIRECTIONS

Make the Blueberry Jam

  1. In a medium saucepan over medium heat, combine blueberries, sugar, lemon zest, lemon juice, and a pinch of salt. Cook, stirring occasionally, until blueberries release their juices. Remove 1 teaspoon of the blueberry juice and set aside for the glaze.

  2. Continue to simmer until the mixture thickens to a jam-like consistency, about 10-15 minutes.

Make the Cream Cheese Filling

  1. In a mixing bowl, mix softened cream cheese, powdered sugar, lemon zest, and salt until smooth. Add egg yolk and stir until smooth and creamy, whisking if needed.

Assemble, Bake, & Glaze

  1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.

  2. On a lightly floured surface, roll out the Danish dough into a 10x14-inch rectangle, about ¼ inch thick. Trim edges for straight lines. Cut into twelve 3¼-inch squares.

  3. Transfer squares to prepared baking sheets, spacing evenly. Dock the center of each square with a fork to prevent puffing. Top each with about 1 tablespoon of cream cheese filling and 1 teaspoon of blueberry jam. Loosely cover with plastic wrap and let rise in a warm spot until puffed up, 45 minutes to 1 hour.

  4. Brush the edges of each danish with egg wash. Bake for 20-22 minutes, until golden brown.

  5. In a small bowl, whisk together the powdered sugar, reserved blueberry syrup, and lemon juice until smooth. Drizzle over the danishes before serving.

RECIPE NOTES & TIPS

  • Danishes are best enjoyed immediately or on the day they're made. For leftovers, wrap them tightly and freeze. To reheat, place frozen Danishes on a parchment-lined baking sheet and bake at 375°F (190°C) for about 10 minutes, until warmed through.

  • For neater pastries, portion the cream cheese filling onto a parchment-lined tray and freeze until solid. This allows you to press the filling into the dough before proofing, helping it stay centered during baking. This step is optional, it’s just something I like to do when I want the to look neater.

  • The rise times vary depending on the temperature of the dough and the room. The dough could rise in a faster or longer time than what I have listed. Go based on how the dough looks, rather than the time. If it isn’t rising well, place it in a turned-off oven with a larger pan of boiling water on the rack below, then close the door. This creates a warm, humid environment ideal for rising—just be sure no one accidentally turns the oven on!

  • Feel free to tailor this recipe to your preferences or sub in your favorite store-bought jam. If you're not a fan of citrus, you can omit the lemon components. However, I recommend keeping the lemon juice in the jam, as it enhances flavor and helps it to set.