Description
Heavenly blueberry cheese danish promises a delightful morning escape with creamy cheese and sweet berry filling. Flaky pastry layers and rich flavors invite you to savor each irresistible bite of this classic Danish treat.
Ingredients
Scale
For the Danish Dough:
- 2.5 cups all-purpose flour
- 1 packet active dry yeast
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1 large egg
- 1/2 cup whole milk
- 1/4 cup unsalted butter
For the Cheese Filling:
- 8 oz cream cheese
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp lemon zest
For the Blueberry Topping:
- 2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
- Activate the yeast in lukewarm milk, allowing it to foam and become frothy for about 5-7 minutes.
- Combine flour, sugar, and salt in a large mixing bowl, creating a well in the center for wet ingredients.
- Incorporate the egg and activated yeast mixture into the dry ingredients, kneading until a smooth, elastic dough forms.
- Gradually fold softened butter into the dough, ensuring complete integration and a silky texture.
- Cover the dough and let it rest in a warm environment for approximately 1 hour, allowing it to rise and double in volume.
- While the dough rises, prepare the cream cheese filling by blending cream cheese, sugar, egg, vanilla extract, and lemon zest until creamy and uniform.
- In a separate saucepan, create the blueberry compote by simmering blueberries, sugar, cornstarch, and lemon juice over medium heat until thickened, approximately 8-10 minutes.
- Roll out the risen dough on a floured surface into a rectangular shape, approximately 1/4 inch thick.
- Spread the cream cheese mixture evenly across the dough, leaving a small border around the edges.
- Carefully fold the dough edges to create a rustic border, preventing filling from leaking during baking.
- Spoon the blueberry compote over the cream cheese layer, distributing it evenly.
- Bake in a preheated oven at 375°F for 20-25 minutes, or until the pastry turns golden brown and crisp.
- Allow the danish to cool for 15 minutes before drizzling with a glaze made from powdered sugar, milk, and vanilla extract.
- Slice and serve the danish warm or at room temperature, enjoying the delicate layers and vibrant blueberry flavor.
Notes
- Activate yeast precisely in lukewarm milk, ensuring water temperature is between 100-110°F for optimal fermentation and perfect dough rise.
- Use cold cream cheese straight from refrigerator when preparing filling to maintain smooth, consistent texture without breaking or becoming grainy.
- Allow dough to rest in draft-free, warm area like inside turned-off oven with light on, creating ideal proofing environment for soft, airy pastry.
- Fresh blueberries work best for compote, but frozen can substitute by thawing and draining excess liquid to prevent watery filling.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: Danish
Nutrition
- Serving Size: 8
- Calories: 300
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 40 mg