There’s something absolutely magical about biting into a flaky, buttery Danish pastry filled with tangy cream cheese and sweet, jammy blueberries. These Blueberry Cream Cheese Danishes bring that coveted bakery experience right into your own kitchen, and honestly, they’re so much easier to make than you might think!
This blueberry cream cheese Danish recipe creates those gorgeous, golden pastries with their signature twisted shape, pillowy soft centers, and that perfect balance of sweet and tangy flavors. Whether you’re looking to impress guests at brunch, create a special weekend breakfast for your family, or simply treat yourself to something extraordinary with your morning coffee, these homemade Danishes are the answer.
What makes this recipe particularly wonderful is that it uses store-bought puff pastry as a shortcut, meaning you can achieve that beautiful, layered, flaky texture without spending hours making dough from scratch. The result? Bakery-quality pastries that look impressive but are surprisingly simple to prepare. They’re perfect for Mother’s Day brunch, Easter breakfast, holiday mornings, baby showers, or any time you want to elevate your baking game without the stress.
History / Background
The Danish pastry, despite its name, actually has a fascinating international origin story that connects Austria, Denmark, and eventually the entire world. These beloved pastries are called “wienerbrød” (Viennese bread) in Denmark, acknowledging their true Austrian roots.
The story begins in the 1850s in Copenhagen, when Danish bakers went on strike. Bakery owners, desperate to keep their businesses running, imported Austrian bakers to fill the gap. These Austrian bakers brought with them the tradition of laminated yeast doughs—the technique of folding butter into dough repeatedly to create those gorgeous flaky layers we associate with croissants and Danish pastries today.
The Danish bakers eventually returned to work and adapted these Austrian techniques, making them their own by adding unique fillings, shapes, and glazes. The pastries became so popular in Denmark that they evolved into a distinct culinary tradition, and when Danish immigrants brought them to America in the early 20th century, they became known simply as “Danish pastries” or “Danishes.”
The cream cheese Danish specifically is a more modern American variation that emerged in the mid-20th century when cream cheese became widely available and popular in the United States. The combination of tangy cream cheese filling with sweet fruit toppings quickly became a bakery staple across America. Blueberries, with their natural sweetness and beautiful color, became one of the most beloved topping choices, especially popular in the summer months when fresh blueberries are at their peak.
Today, blueberry cream cheese Danishes represent the perfect fusion of European pastry techniques and American flavors, making them a beloved breakfast and brunch treat that feels both special and comfortingly familiar.
Why You’ll Love This Recipe
This blueberry cream cheese Danish recipe is about to become your new favorite weekend baking project, and here’s why: it delivers maximum “wow factor” with minimal effort. You’ll love the way these pastries make your kitchen smell like a professional bakery, and how impressed everyone will be when you casually mention you made them yourself!
Here’s what makes this recipe absolutely irresistible:
- Bakery-quality results without the complexity – Using puff pastry as a shortcut means you skip the intimidating laminating process but still get those gorgeous flaky layers
- Perfect balance of flavors – The tangy cream cheese filling beautifully complements the sweet blueberry topping, while the buttery pastry ties everything together
- Impressive presentation – These Danishes look like they came from an upscale bakery, making them perfect for special occasions or when you want to treat yourself
- Customizable and versatile – Once you master the basic technique, you can experiment with different fruit toppings and flavor combinations
- Make-ahead friendly – You can prep components in advance, making busy morning entertaining much easier
- Budget-friendly indulgence – At a fraction of the cost of bakery pastries, you can make a whole batch for your family
- Kid-approved treat – The sweet, fruity flavor appeals to children while still being sophisticated enough for adult palates
- Freezer-friendly – Make a double batch and freeze extras for whenever you need a quick impressive breakfast
Ingredient Notes
Let’s talk about what goes into these beautiful pastries and why each ingredient matters. Understanding your ingredients will help you make the best Danishes possible!
Puff Pastry: This is your shortcut to success! Store-bought frozen puff pastry (like Pepperidge Farm) creates those beautiful flaky layers without hours of work. Make sure to thaw it in the refrigerator overnight or at room temperature for about 40 minutes—but don’t let it get too warm or it becomes difficult to work with. If you can’t find puff pastry, crescent roll dough works in a pinch, though the texture will be different.
Cream Cheese: Use full-fat cream cheese that’s been softened to room temperature. This is crucial for a smooth, creamy filling. Low-fat versions can make the filling watery and less flavorful. Softening is key—if your cream cheese is too cold, it won’t blend smoothly; if it’s too warm, it’ll be too runny.
Granulated Sugar: Sweetens the cream cheese filling to balance the tanginess. You can reduce this slightly if you prefer less sweet pastries, but the sugar also helps stabilize the filling.
Vanilla Extract: Pure vanilla extract adds depth and warmth to the cream cheese filling. Imitation vanilla will work, but pure extract gives better flavor.
Egg: One egg serves two purposes—mixed into the filling for richness and structure, and used as an egg wash to give the pastry that gorgeous golden-brown shine.
Fresh or Frozen Blueberries: Both work beautifully! Fresh blueberries give the best texture and flavor during summer months, but frozen blueberries are convenient and work year-round. If using frozen, don’t thaw them first—add them frozen to prevent them from becoming mushy.
Lemon Juice: Just a touch brightens the blueberry topping and enhances the fruit flavor. Fresh-squeezed is best, but bottled works too.
Cornstarch: This helps thicken the blueberry topping so it doesn’t make the pastry soggy. It’s a small amount but makes a big difference.
Powdered Sugar: For the optional glaze that adds sweetness and makes the pastries look extra bakery-worthy. The fine texture dissolves easily into the glaze.
Milk or Heavy Cream: Thins the glaze to the perfect drizzling consistency. Heavy cream makes a richer glaze, while milk keeps it lighter.
Equipment Needed
You don’t need any fancy equipment to make these stunning Danishes! Here’s what you’ll need:
- Baking sheet (or two, depending on batch size)
- Parchment paper or silicone baking mat (prevents sticking and makes cleanup easier)
- Rolling pin (for gently rolling out the puff pastry)
- Sharp knife or pizza cutter (for cutting the pastry into squares)
- Mixing bowls (medium and small sizes)
- Electric mixer or sturdy whisk (for beating the cream cheese filling smooth)
- Small saucepan (for cooking the blueberry topping)
- Measuring cups and spoons
- Pastry brush (for applying egg wash)
- Spatula (for transferring pastries to and from the baking sheet)
- Wire cooling rack (allows air circulation for even cooling)
- Fork (for crimping edges and mixing glaze)
Blueberry Cream Cheese Danish Recipe
- Total Time: 38 minutes
- Yield: 8 Danish pastries 1x
- Diet: Vegetarian
Description
These homemade Blueberry Cream Cheese Danishes feature flaky, buttery puff pastry filled with sweet, tangy cream cheese and topped with a simple blueberry compote. They’re easier to make than you think and taste just like they came from your favorite bakery!
Ingredients
For the Cream Cheese Filling:
- 8 oz cream cheese, softened to room temperature
- ¼ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 1 tablespoon all-purpose flour
For the Blueberry Topping:
- 1 cup fresh or frozen blueberries
- 3 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon water
For the Pastries:
- 1 package (2 sheets) frozen puff pastry, thawed
- 1 large egg, beaten (for egg wash)
- 1 tablespoon water
For the Glaze (Optional):
- ¾ cup powdered sugar
- 2-3 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
Instructions
Step 1: Prepare the Blueberry Topping
In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat for about 5 minutes, stirring occasionally, until the blueberries begin to break down and release their juices. In a small bowl, mix cornstarch with water to create a slurry, then stir it into the blueberries. Continue cooking for 1-2 minutes until the mixture thickens. Remove from heat and let it cool completely while you prepare the other components.
Step 2: Make the Cream Cheese Filling
In a medium mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 1 minute. Add the sugar and continue beating until well combined and fluffy. Add the egg yolk, vanilla extract, and flour, then beat until completely smooth with no lumps remaining. Set aside.
Step 3: Prepare the Puff Pastry
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper. Unfold the thawed puff pastry sheets on a lightly floured surface. Use a rolling pin to gently roll each sheet slightly to smooth out the creases. Using a sharp knife or pizza cutter, cut each sheet into 4 equal squares, giving you 8 squares total.
Step 4: Shape the Danishes
Take one pastry square and make diagonal cuts from each corner toward the center, stopping about ¾ inch from the middle—this creates four triangular flaps. Fold every other flap toward the center, creating a pinwheel shape with an open center. Gently press the folded flaps down. Repeat with remaining squares.
Step 5: Fill the Pastries
Place the shaped pastries on your prepared baking sheets, spacing them about 2 inches apart. Spoon about 2 tablespoons of cream cheese filling into the center of each pastry, spreading it slightly. Top each with a spoonful of the cooled blueberry mixture.
Step 6: Apply Egg Wash
In a small bowl, whisk together the beaten egg and 1 tablespoon of water. Using a pastry brush, gently brush the exposed pastry edges with the egg wash—this will give them a beautiful golden color when baked.
Step 7: Bake
Bake in the preheated oven for 15-18 minutes, or until the pastries are puffed and golden brown. Rotate the baking sheets halfway through baking for even browning. The cream cheese filling should be set but still slightly jiggly in the center.
Step 8: Cool and Glaze
Remove from the oven and transfer the pastries to a wire cooling rack. Let them cool for at least 10 minutes. While they cool, make the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the warm (not hot) pastries. Serve warm or at room temperature.
Notes
- Pastry Temperature: Keep puff pastry cold while working with it. If it becomes too warm and sticky, refrigerate for 10 minutes before continuing.
- Filling Amount: Don’t overfill the centers or the filling may leak out during baking. Two tablespoons is the sweet spot.
- Blueberry Compote: Make sure the blueberry topping is completely cool before adding it to the pastries, or it will make the dough soggy.
- Baking Time: Oven temperatures vary, so watch your pastries closely. They’re done when deeply golden brown and puffed.
- Glaze Timing: Apply glaze while pastries are still slightly warm so it sets with a beautiful finish, but not when they’re hot or the glaze will run off completely.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: Danish-American
Nutrition
- Serving Size: 1 Danish pastry
- Calories: 385
- Sugar: 18g
- Sodium: 245mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg
Nutrition information is an estimate and will vary based on specific ingredients used.
Tips & Variations
The beauty of this blueberry cream cheese Danish recipe is how adaptable it is! Here are some delicious ways to customize these pastries:
Fruit Variations: Swap the blueberries for strawberries, raspberries, blackberries, or cherries. You can also use peach slices, apple cinnamon filling, or even a mixed berry combination. Just adjust cooking times slightly depending on the fruit’s water content.
Flavor Boosters: Add a pinch of lemon zest to the cream cheese filling for extra brightness, or try almond extract instead of vanilla for a different flavor profile. A touch of cinnamon in the cream cheese filling creates a warmth that’s perfect for fall.
Chocolate Lovers: Add mini chocolate chips to the cream cheese filling, or drizzle melted chocolate over the finished pastries instead of the vanilla glaze. Dark chocolate pairs beautifully with blueberries!
Healthier Options: Use reduced-fat cream cheese (though the texture won’t be quite as rich), reduce the sugar in the filling by half, or skip the glaze entirely. You can also use whole wheat puff pastry if available.
Make It Extra Decadent: Brush the warm pastries with melted butter before glazing, sprinkle with coarse sugar before baking for extra crunch, or add a dollop of whipped cream on top when serving.
Savory Version: Skip the sweet filling and create savory Danishes with herb cream cheese, sun-dried tomatoes, and fresh basil. Perfect for brunch!
Pro Chef Tips
Want to take your homemade Danishes from good to absolutely spectacular? Here are my professional baker secrets:
Temperature Control is Everything: Puff pastry must stay cold to achieve maximum flakiness. If your kitchen is warm, work quickly or refrigerate the shaped pastries for 15 minutes before baking. Cold butter in the pastry creates steam in the oven, which creates those beautiful layers.
Seal the Edges Properly: When folding your pastry flaps, press firmly to seal them. You can use a tiny dab of water as “glue” if needed. This prevents the filling from leaking out during baking.
Don’t Skip the Egg Wash: That gorgeous golden-brown color you see in bakeries? It’s all about the egg wash. Make sure to brush it on every exposed pastry surface, but avoid getting it on the cream cheese filling, which should stay white.
Create a Steam Barrier: If your filling tends to make the pastry soggy, try sprinkling a very light layer of fine breadcrumbs or crushed graham crackers on the pastry before adding the cream cheese. This creates a barrier that absorbs excess moisture.
Double Bake for Extra Crispy Bottoms: If you love an extra-crispy bottom, place your parchment-lined baking sheet on a preheated pizza stone or another baking sheet in the oven. The extra heat from below creates incredible crispness.
Perfect Glaze Consistency: Your glaze should be thick enough to coat the back of a spoon but thin enough to drizzle easily. Too thick? Add more milk, one teaspoon at a time. Too thin? Add more powdered sugar.
Timing the Glaze: Apply glaze when pastries are warm but not hot (around 10 minutes out of the oven). This allows the glaze to set beautifully with a slight sheen rather than running off or soaking in completely.
Common Mistakes to Avoid
Even experienced bakers can run into issues with pastries. Here’s how to sidestep the most common problems:
Mistake #1: Using Warm Puff Pastry
If your puff pastry is too warm when it goes into the oven, it won’t puff properly. The butter melts before creating steam, resulting in flat, greasy pastries instead of flaky, layered ones. Solution: Always keep the pastry cold, and if it becomes soft while working, pop it in the fridge for 10-15 minutes.
Mistake #2: Overfilling the Centers
It’s tempting to load up on that delicious cream cheese filling, but too much will leak out during baking, create a mess, and possibly burn on your baking sheet. Stick to the recommended 2 tablespoons per pastry—it looks small but expands during baking.
Mistake #3: Adding Warm Blueberry Topping
If you add the blueberry compote while it’s still warm, it will soften the puff pastry underneath and create a soggy center. Always let the blueberry mixture cool completely before adding it to the pastries. You can even make it the day before!
Mistake #4: Not Sealing the Pastry Properly
When you fold the corners to create the pinwheel shape, you need to press them down firmly into the cream cheese filling. If they’re not sealed well, they’ll unfold during baking, and your beautiful shape will be lost.
Mistake #5: Baking at the Wrong Temperature
Too low, and your pastries will be pale and doughy; too high, and they’ll brown on the outside while staying raw inside. 400°F is the sweet spot for puff pastry. Also, make sure your oven is fully preheated—putting pastries into a cold oven is a recipe for disaster.
Storage & Meal Prep
Good news for planners: these pastries store beautifully and actually work wonderfully for meal prep!
Room Temperature Storage:
Freshly baked Danishes can be stored in an airtight container at room temperature for up to 2 days. They’re best enjoyed within the first 24 hours when the pastry is at its crispiest, but they’ll still taste delicious on day two—just slightly softer.
Refrigerator Storage:
Due to the cream cheese filling, if you plan to keep them longer than 2 days, store them in the refrigerator in an airtight container for up to 5 days. The pastry will lose some of its crispness, but the flavor remains excellent. Before serving, you can refresh them in a 350°F oven for 5-7 minutes to restore some of that flakiness.
Reheating Instructions:
The best way to reheat these pastries is in the oven. Preheat to 350°F, place the Danishes on a baking sheet, and warm for 5-8 minutes until heated through and the pastry crisps up again. Avoid the microwave if possible—it makes the pastry soggy rather than flaky. If you must use a microwave, heat for just 15-20 seconds on 50% power.
Pro Storage Tip:
Place a piece of parchment paper between stacked pastries to prevent them from sticking together, and store the glazed Danishes in a single layer if possible to keep them looking beautiful.
Make-Ahead & Freezer Notes
These blueberry cream cheese Danishes are incredibly freezer-friendly, making them perfect for holiday mornings or when you want fresh pastries without the morning work!
Make-Ahead Assembled But Unbaked (Best Method):
Assemble the Danishes completely, place them on a parchment-lined baking sheet, and freeze until solid (about 2 hours). Transfer the frozen pastries to a freezer-safe container or bag, separating layers with parchment paper. They’ll keep for up to 3 months. When ready to bake, place frozen pastries on a baking sheet, brush with egg wash, and bake at 400°F for 20-23 minutes (no thawing needed!). This method gives you the freshest-tasting pastries.
Make-Ahead Components:
You can prep components separately for easy assembly later. The cream cheese filling can be made up to 3 days ahead and stored in the refrigerator. The blueberry compote can be made up to 5 days ahead and refrigerated. Both should be brought to room temperature before assembly.
Freezing Baked Pastries:
Bake the pastries completely and let them cool. Freeze them unglazed in an airtight container for up to 2 months. Thaw at room temperature for 1-2 hours, reheat in a 350°F oven for 8-10 minutes, then add fresh glaze before serving.
Best Reheating Method:
For frozen baked pastries, let them thaw at room temperature, then reheat in a 350°F oven for 8-10 minutes. For frozen unbaked pastries, bake directly from frozen, adding 3-5 minutes to the baking time. The unbaked method produces superior texture!
Quick Morning Tip:
Keep a batch of assembled unbaked Danishes in the freezer. Pop them in the oven while making coffee, and you’ll have fresh, warm bakery pastries in about 20 minutes—no advance planning required!
Serving Suggestions
These beautiful blueberry cream cheese Danishes are versatile enough to shine at any meal! Here’s how to serve them:
Classic Breakfast or Brunch:
Serve warm Danishes alongside fresh fruit salad, crispy bacon or breakfast sausage, and scrambled eggs for a complete breakfast spread. Add freshly brewed coffee, orange juice, or mimosas for the perfect brunch experience.
Afternoon Tea or Coffee Break:
These pastries are absolutely perfect with afternoon tea or coffee. Pair them with a vanilla latte, cappuccino, or your favorite herbal tea. They’re also wonderful alongside a fruit and cheese platter for a sophisticated afternoon gathering.
Dessert Service:
Elevate these Danishes to dessert status by serving them warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A light dusting of powdered sugar makes them look extra special.
Brunch Party Accompaniments:
Create a beautiful brunch spread by serving these alongside mini quiches, yogurt parfaits, fresh fruit skewers, and avocado toast. The combination of sweet and savory options gives guests variety and makes for Instagram-worthy spreads.
Beverage Pairings:
Coffee and tea are natural companions, but don’t overlook milk (especially for kids), hot chocolate, fresh-squeezed orange juice, or even champagne for special celebrations. The tangy cream cheese and sweet blueberries pair beautifully with bubbly!
Plating Ideas:
Dust with powdered sugar and add a sprig of fresh mint for an elegant presentation. Serve on a rustic wooden board with fresh blueberries scattered around for a farmhouse vibe, or arrange on a tiered dessert stand for formal entertaining.
FAQs Section
Q: Can I use crescent roll dough instead of puff pastry?
A: Yes, you can substitute crescent roll dough in a pinch, but the texture will be quite different. Puff pastry creates those distinct flaky layers, while crescent rolls will give you a softer, breadier texture. If using crescent rolls, press the perforations together before cutting and shaping. The baking time may also be slightly shorter, so watch them closely.
Q: Why did my cream cheese filling leak out during baking?
A: This usually happens for one of three reasons: overfilling (use only 2 tablespoons per pastry), not sealing the pastry corners properly, or using cream cheese that was too soft and runny. Make sure your cream cheese is softened but still holds its shape, and press those pastry flaps down firmly into the filling to seal them.
Q: Can I use other fruits instead of blueberries?
A: Absolutely! Strawberries, raspberries, blackberries, cherries, peaches, or apples all work beautifully. For firmer fruits like apples, you’ll want to cook them a bit longer to soften them. For very juicy fruits like strawberries, add an extra teaspoon of cornstarch to the compote to prevent it from being too runny.
Q: How do I keep the bottom of the pastry from getting soggy?
A: Make sure your blueberry topping is completely cool before adding it to the pastries. You can also try baking the pastries on a preheated baking sheet or pizza stone for extra bottom heat. Another trick is to sprinkle a light layer of fine breadcrumbs or crushed graham crackers on the pastry before adding the cream cheese—this creates a barrier.
Q: My puff pastry didn’t puff up. What went wrong?
A: The most common cause is pastry that was too warm when it went into the oven. Puff pastry needs cold butter layers that create steam and lift as they bake. Other causes include not fully preheating the oven, opening the oven door too early (which releases heat), or using old puff pastry that’s been thawed and refrozen.
Q: Can I make these ahead for a special brunch?
A: Yes! The best method is to assemble them completely, freeze them unbaked, and bake them fresh the morning of your event. You can go from freezer to oven without thawing—just add 3-5 minutes to the baking time. Alternatively, bake them the night before, store in an airtight container, and reheat at 350°F for 5-7 minutes before serving.
Q: How do I get that beautiful golden brown color on my pastries?
A: The secret is a proper egg wash! Beat one egg with a tablespoon of water, then use a pastry brush to generously coat all exposed pastry surfaces. Bake in a fully preheated 400°F oven, and don’t be afraid to let them get deeply golden brown—that’s where the best flavor develops. If they’re browning too quickly on top, loosely tent them with foil for the last few minutes of baking.
Conclusion
There you have it—everything you need to create these stunning, bakery-worthy blueberry cream cheese Danishes in your own kitchen! Whether you’re planning a special brunch, looking for the perfect weekend baking project, or simply want to treat yourself to something extraordinary, these pastries deliver on every level.
The combination of flaky, buttery puff pastry, creamy tangy filling, and sweet blueberry topping is simply irresistible, and the best part? You now have all the tips, tricks, and techniques to make them turn out perfectly every single time. From proper storage to make-ahead options to all those pro chef secrets, you’re fully equipped to become the Danish-making master in your household!
I’d absolutely love to hear how your blueberry cream cheese Danishes turn out! Did you try any of the variations? Did you make them for a special occasion? Drop a comment below and let me know—I read every single one and love hearing about your baking adventures. And if you loved this recipe, please share it on Pinterest so other home bakers can discover it too!
Happy baking, and enjoy every flaky, delicious bite! 🫐✨
