Bursting with frozen Oregon Blueberries, a creamy cheesecake filling, and buttery puff pastry, this lemon blueberry cream cream cheese danish is sure to delight at your next gathering.
When it comes to creating delectable pastries, one classic that stands the test of time is the Danish pastry. But why restrict the enjoyment of this delicious treat to just one season? In this recipe, we'll show you how to make this Lemon Blueberry Cream Cheese Danish, a delightful dessert that can be enjoyed year-round. The secret ingredient that elevates these pastries to a whole new level is none other than frozen Oregon Blueberries. Just because the season is over doesn't mean you can't still enjoy the taste of Oregon Blueberries. This mouthwatering Lemon Blueberry Cream Cheese Danish is perfect for any celebration. Let’s make it.
Ingredients:
For Lemon Blueberry Cream Cheese Danish:
2 Sheets Puff Pastry, thawed in the refrigerator
8 Ounces Cream Cheese, softened to room temperature
⅓ Cup Granulated Sugar
½ Teaspoon Pure Vanilla Extract
1 Large Egg Yolk
1 Cup Frozen Oregon Blueberries
1 Large Egg, beaten, for egg wash
Coarse Sugar, for dusting
For the Glaze:
1 Teaspoon Salted Butter, melted
1 Cup Powdered Sugar, sifted
3 Teaspoons Heavy Cream
½ Teaspoon Pure Vanilla Extract
1 Tablespoon Fresh Lemon Juice
Instructions:
Begin by thawing two sheets of puff pastry, either in the refrigerator or the microwave, following the instructions on the box until they are cold but no longer frozen.
Gently roll each sheet slightly to flatten. Using a pizza cutter, slice diagonal lines into the outer sides of each pastry sheet to create strips for folding. Cut off the corners to make the folding process easier.
In a small bowl, beat the cream cheese, granulated sugar, vanilla extract, and egg yolk until the mixture is smooth, which should take about 20 seconds.
Divide the cream cheese batter evenly onto each of the two pastry sheets, ensuring it stays in the middle and avoids the outer edges.
Spoon one half cup of frozen Oregon Blueberries onto the top of each cheesecake-topped pastry.
Fold each of the edges up and then criss-cross the strips back and forth until you reach the edge. Tuck the last two slices over the side toward the edge.
Beat the whole egg and gently brush it on the top of the puff pastry, then sprinkle with coarse sugar.
Bake the danishes in the oven at 375°F for 25-30 minutes, or until the puff pastry is golden and the cheesecake filling is set. Remove them from the oven and allow them to cool on a wire rack until they reach room temperature.
While the danishes are cooling, prepare the glaze. In a small bowl, combine the melted salted butter, sifted powdered sugar, heavy cream, pure vanilla extract, and fresh lemon juice. Mix slowly by hand or with a mixer until the sugar is fully incorporated. For a thicker glaze, use two tablespoons of cream, or for a slightly thinner consistency, go with the full three tablespoons.
Drizzle the glaze onto each Lemon Blueberry Cream Cheese Danish, or you can also serve it as a dipping sauce.
These Lemon Blueberry Cream Cheese Danishes are best enjoyed warm or at room temperature. Store any leftovers covered in the refrigerator for up to three days.
Conclusion:
In conclusion, these Lemon Blueberry Cream Cheese Danishes are a delightful pastry that can be enjoyed year-round, thanks to the accessibility of frozen Oregon Blueberries. They're perfect for family celebrations, gathering with friends for the holidays, or simply for indulging in a scrumptious treat.
You'll find frozen Oregon Blueberries in the freezer section of your local grocer, making it easy for you to enjoy their exceptional taste whenever you like. Head to your local grocer, grab some frozen Oregon Blueberries, and treat yourself to the deliciousness of these Lemon Blueberry Cream Cheese Danishes. Enjoy!
Dietary substitutions:
Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Miyokos also makes a wonderful cream cheese that would be an excellent dairy free base in this recipe.
Silk Plant Based Half and Half Alternative is a great alternative to dairy based cream.
I used Pepperidge farm puff pastry which is considered vegan due to no dairy and no eggs. If you need a gluten-free puff pastry, consider Good Love Foods gluten-free puff pastry.
A genuine thank you to the Oregon Blueberry Growers for sponsoring this recipe. Be sure to check their website at Oregonblueberry.com for mouthwatering blueberry recipe ideas!
If you loved this Lemon Blueberry Cream Cream Cheese Danish, I’d be so grateful for you to leave a 5 star rating + review.
Tag @heathershomebakery on Instagram if you upload a pic too, because I want to see your creations.
Lastly, post this recipe to any of your boards by tapping the Pinterest icon and clicking on your favorite photo. Save and enjoy!
XO,
Heather
PS- For another scrumptious frozen blueberry dessert, try my Browned Butter Blueberry Crisp!
Lemon Blueberry Cream Cheese Danish
Ingredients
For the Pastry:
- 2 Sheets Puff Pastry, thawed in the refrigerator
- 8 Ounces Cream Cheese, softened to room temperature
- ⅓ Cup Granulated Sugar
- ½ Teaspoon Pure Vanilla Extract
- 1 Large Egg Yolk
- 1 Cup Frozen Oregon Blueberries
- 1 Large Egg, beaten (for egg wash)
- Coarse Sugar, for dusting
For the Glaze:
- 1 Teaspoon Salted Butter, melted
- 1 Cup Powdered Sugar, sifted
- 3 Teaspoons Heavy Cream
- ½ Teaspoon Pure Vanilla Extract
- 1 Tablespoon Pure Lemon Juice
Instructions
- Begin by thawing two sheets of puff pastry, either in the refrigerator or the microwave per the instructions on the box {until cold but no longer frozen}.
- Gently roll each sheet slightly to flatten. Using a pizza cutter, slice diagonal lines into the outer sides of each pastry sheet.
- Beat the cream cheese, granulated sugar, vanilla extract, and egg yolk in a small bowl until smooth, about 20 seconds. Divide the batter evenly onto each of the two pastry sheets, ensuring that it stays in the middle and avoids the outer edges. Divide the frozen Oregon Blueberries over each cheesecake topped pastry (one half cup per pastry). Fold each of the edges up, and then criss-cross the slices back and forth until you reach the edge. Tuck the last two slices over the side toward the edges. Beat the whole egg and gently brush it on the top of the puff pastries, and sprinkle with course sugar.
- Bake the danishes in the oven at 375° for 25-30 minutes, or until the puff pastry is golden and the cheesecake + blueberry filling is set. Remove them from the oven and allow them to cool on a wire rack until room temperature.
- Place the glaze ingredients in a small bowl and slowly beat by hand or with a mixer until the sugar in incorporated. Beat on medium - high until smooth, about thirty seconds. If you prefer a slightly thicker glaze, use the two tablespoons of cream. If you want it a bit thinner, go with the full three. Drizzle onto each Danish. You can also serve this glaze as a dipping sauce. Serve warm or room temperature. Store any leftovers covered in the refrigerator for three days. Best served day of.
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