🍋🫐 Lemon Blueberry Cream Cheese Danish
✅ Quick with store-bought puff pastry
✅ Bright lemon + rich cream cheese combo
✅ Can be shaped into braids, twists, or pinwheels
🧁 Ingredients (Makes 6–8 servings)
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1 sheet puff pastry, thawed
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4 oz cream cheese, softened
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2 tbsp granulated sugar
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1 tbsp lemon juice
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1 tsp lemon zest
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½ tsp vanilla extract
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⅓ cup fresh or frozen blueberries
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1 egg, beaten (for egg wash)
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Optional: powdered sugar + milk for glaze
👩🍳 Instructions
1. Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper.
2. Prepare the filling:
In a small bowl, mix cream cheese, sugar, lemon juice, zest, and vanilla until smooth.
3. Shape the pastry:
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Unfold puff pastry and cut into rectangles or squares (about 3×4 inches).
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Lightly score a smaller rectangle inside each piece to form a border (don’t cut all the way through).
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Prick the center with a fork.
4. Assemble:
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Spread a spoonful of the cream cheese mixture in the center of each piece.
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Top with a few blueberries.
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Brush edges with egg wash.
5. Bake:
Bake for 15–18 minutes, until puffed and golden brown.
6. Optional glaze:
Mix ½ cup powdered sugar with 1–2 tsp milk or lemon juice and drizzle over cooled danishes.
💡 Tips & Variations:
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Use raspberries or blackberries instead of blueberries
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Add a spoonful of lemon curd under the cream cheese for extra citrus punch
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Shape into a braided danish for a fancier presentation
Would you like a printable brunch card, a make-ahead freezer version, or a mini size option for parties?
