Description
Indulge in these delectable Wild Blueberry Coffee Cake Danishes that combine the buttery flakiness of puff pastry with a creamy, sweet cream cheese filling and bursts of juicy wild blueberries. Perfect for breakfast or dessert!
Ingredients
Scale
Puff Pastry:
- 1 sheet frozen puff pastry, thawed
Cream Cheese Filling:
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1/2 tsp lemon zest
Blueberry Topping:
- 1/2 cup wild blueberries (fresh or frozen)
Crumb Topping:
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 2 tbsp cold unsalted butter, cubed
Others:
- 1 egg, beaten (for egg wash)
- Powdered sugar for dusting (optional)
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Cream Cheese Filling: Mix cream cheese, granulated sugar, vanilla extract, and lemon zest until smooth.
- Prepare Puff Pastry: Unfold the puff pastry on a floured surface, cut into squares, and score each square.
- Fill Pastries: Add cream cheese mixture, blueberries, and crumb topping to each square.
- Bake: Brush with egg wash and bake for 18–20 minutes until golden.
- Serve: Let cool slightly, dust with powdered sugar, and serve.
Notes
- If using frozen blueberries, do not thaw before adding to prevent excess moisture.
- For a tangier flavor, add a few drops of lemon juice to the cream cheese filling.
- Best served the day they’re made but can be stored in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 danish
- Calories: 310
- Sugar: 13g
- Sodium: 210mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
