Description
These Wild Blueberry Coffee Cake Danishes combine the flakiness of a Danish pastry with the rich, buttery flavor of coffee cake and the tart-sweet taste of wild blueberries. Perfect for breakfast, brunch, or as a delightful afternoon treat with coffee!
Ingredients
For the Danish Pastry:
1 sheet puff pastry, thawed
4 oz cream cheese, softened
2 tbsp granulated sugar
½ tsp vanilla extract
½ cup wild blueberries (fresh or frozen, do not thaw)
For the Coffee Cake Crumble Topping:
¼ cup all-purpose flour
2 tbsp brown sugar
2 tbsp unsalted butter, softened
¼ tsp cinnamon
For the Glaze:
½ cup powdered sugar
1 tbsp milk
½ tsp vanilla extract
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Prepare the cream cheese filling – In a bowl, mix cream cheese, sugar, and vanilla until smooth.
Prepare the crumble topping – In another bowl, mix flour, brown sugar, cinnamon, and butter until a crumbly texture forms.
Cut the puff pastry into 6 equal squares and place them on the baking sheet.
Create a well in the center of each square by slightly pressing down the middle.
Assemble the danishes – Spread a spoonful of the cream cheese mixture onto the center of each pastry. Top with a few wild blueberries and sprinkle with the coffee cake crumble.
Bake for 15-18 minutes, or until the pastries are golden brown and puffed up.
Prepare the glaze – Mix powdered sugar, milk, and vanilla until smooth. Drizzle over the warm danishes.
Serve warm and enjoy!
Notes
If using frozen blueberries, do not thaw to prevent excess moisture.
For a more golden crust, brush the edges of the pastry with a beaten egg before baking.
Store leftovers in an airtight container for up to 2 days and reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Breakfast, Dessert, Pastry
- Method: Baking
- Cuisine: American, European-inspired