Delightful Wild Blueberry Coffee Cake Danishes made with a flaky puff pastry base, creamy filling, and topped with a sweet streusel and glaze.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:18 minutes
Total Time:48 minutes
Yield:16 danishes 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 package (2 sheets) puff pastry, thawed
1 egg (for egg wash)
1 tbsp water
8 oz cream cheese, softened
⅓ cup granulated sugar
1 tsp vanilla extract
1 ½ cups wild blueberries (fresh or frozen)
2 tbsp granulated sugar
1 tsp lemon juice
1 tsp cornstarch mixed with 1 tbsp water (slurry, for thickening)
½ cup all-purpose flour
¼ cup brown sugar
¼ cup cold unsalted butter, cubed
½ tsp cinnamon
Pinch of salt
½ cup powdered sugar
1–2 tbsp milk or cream
½ tsp vanilla extract
Instructions
Prepare the blueberry filling: In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until berries release juice. Stir in cornstarch slurry and cook until thickened (2–3 minutes). Remove from heat and cool completely.
Make the cream cheese filling: In a medium bowl, beat cream cheese, sugar, and vanilla until smooth and creamy.
Prepare the streusel: In a bowl, combine flour, brown sugar, cinnamon, and salt. Cut in the cold butter with a fork or pastry cutter until crumbly.
Assemble the danishes: Preheat oven to 400°F (200°C). Line baking sheets with parchment paper. Roll out puff pastry slightly and cut into 8 equal squares per sheet (16 total). Place squares on prepared sheets. Brush edges lightly with egg wash. In the center of each square, spread 1 tbsp cream cheese filling, then 1 tsp blueberry filling. Sprinkle streusel topping over the filling.
Bake: Bake for 15–18 minutes, until pastry is golden brown and puffed. Remove and let cool slightly.
Add glaze: Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled danishes.
Notes
Ensure the puff pastry is fully thawed before use for best results.
Feel free to substitute fresh blueberries with frozen ones if necessary.
Adjust the sweetness of the glaze by adding more or less milk.