Easy Lemon Blueberry Cheese Danish.
Make this lemon blueberry cheese danish for brunch! This super easy dish is incredibly delicious, made with flakey puff pastry, a lemon cream cheese filling and blueberry preserves. It’s the perfect treat for your breakfast.
Or should I say – cheater’s lemon blueberry cheese danish!!
Because we’re using my beloved puff pastry again to make this incredible treat that everyone will love. Really, everyone. It’s embarrassingly easy and ridiculously delicious. A flaky, buttery pastry envelopes lemony cream cheese and blueberry preserves to make the ideal breakfast or brunch dish.
Want to make friends? Make this pastry. Need to impress brunch guests? Make this pastry. Want a delicious breakfast for your family?
MAKE THIS PASTRY.
I can’t believe how simple this is AND how much we all enjoy it.
It seems fancy. It’s flakey and perfect and you could stuff it in a bakery box and pretend it came from a coffee shop.
I have never been a huge pastry person but this recipe knocks everything out of the park. It’s quite easy to throw together, it’s made with ingredients you most likely have on hand (as long as you stock some frozen puff pastry in your freezer!) and it comes together quickly. It’s great for breakfast or even as a party starter. I’m going to make it for easter brunch here and I cannot wait.
This is also incredibly versatile. You can really make ANY flavor of cream cheese and jam work. Whatever combination you love? Use that.
It’s giving me giant pop tart vibes too. Very similar to the pop tart, just depends on what kind of filling you enjoy in your pastry!
This is how it comes together!
I like to use puff pastry that comes in one long sheet – not the perforated version from pepperidge farms. I like the brands wewalka and jus rol. This is super helpful, because you slice the puff pastry down the center lengthwise, creating two large strips.
The cream cheese layer is made with softened cream cheese, lots of fresh lemon zest and powdered sugar. It’s a lemon dream come true and tastes so good, I want to eat it right off the spoon. I spread this down the center of one strip of the puff pastry, leaving a one-inch border.
Next come the preserves! Blueberry is such a good choice here because the combo is classic and delicious. My favorites come from american spoon and bonne maman. I spoon the preserves on top of the lemon cream cheese layer. Then I brush the edges with an egg wash.
The next step is to place the other strip of puff pastry on top, so the egg wash glues the strips together. Press the edges to seal up the puff pastry – you can use a fork or something fancy if you wish!
Chilling the puff pastry works wonders to keep the filling from spilling out in the oven. I chill this in the fridge for 20 minutes, just to help the cream cheese layer firm up. Then I cut a few slits in the top of the pastry, brush the whole thing with egg wash and bake it!
Finish with a powdered sugar sprinkle and a lemon glaze and you’re all set. Oh yes.
This reminds me of something that would come out of a really lovely cafe. Fancy and fun when it comes out of your kitchen!
Lemon Blueberry Cheese Danish
Lemon Blueberry Cheese Danish
- 1 sheet puff pastry, thawed if frozen
- 4 ounces cream cheese, softened
- 2 tablespoons fresh lemon zest
- ¾ cup powdered sugar
- ⅓ cup blueberry preserves or jam, or any flavor you enjoy!
- 1 egg + 1 teaspoon water, beaten together for egg wash
- 1 lemon, zest freshly grated
- 1 ½ cups powdered sugar
- 2 tablespoons fresh lemon juice
- As a note, I like to use puff pastry that comes in one full sheet, such as wewalka or jus rol. If you buy one that is perforated, I suggest rolling it out a bit with a rolling pin so it’s one long sheet.
- Place a sheet of parchment paper on a baking sheet.
- Slice the puff pastry in half lengthwise. Keep one piece on the parchment paper.
- Beat together the cream cheese, lemon zest and sugar until creamy and smooth. I use a hand mixer. Spread the cheese cheese mixture in the center of the one slice of puff pastry, leaving a border around the edges.
- Spoon the blueberry jam over top of the cream cheese mixture.
- Use the egg wash to brush the border of the puff pastry. Place the other slice of puff pastry on top, pressing down the edges to seal. Refrigerate for 20 to 30 minutes. This helps the cream cheese firm up.
- Preheat the oven to 425 degrees F.
- Brush the entire puff pastry with the egg wash. Slice a few slits in the top to let steam escape.
- Bake for 20 to 25 minutes, until golden and puffed. Remove and let cool slightly before glazing and topping with powdered sugar.
- Whisk together the lemon zest, juice and powdered sugar. If the mixture is still too thick, drizzle in a little bit more lemon juice or even milk 1 teaspoon at a time. Drizzle over the pastry.
Did you make this recipe?
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I appreciate you so much!
6 Comments on “Easy Lemon Blueberry Cheese Danish.”
Is there any reason you couldn’t assemble this the night before, and bake in the morning?
you totally can!!
Looks delicious Could you use pyllo instead?
This looks so yummy and easy as well.
I just bought a box of Pepperidge Farms Puff Pastry. Talk about sticker shock.
The box was $8 plus change…I was shocked.
I don’t think I would have purchased it if I had bothered to check the price. Now I am going to be very picky chasing a recipe that calls for it.
No more quick pepperoni pizza for m
Thanks for your recipe i will try and make it looks great have a wonderful easter
I made this recipe for Easter brunch and everyone raved (several asked for the recipe), it was so delicious. Thank you for sharing.